1 ½ Cup Quick Cook Oats
1 Cup Cooked Quinoa (cooled to room temp)
1 tsp baking powder
¼ cup ground flax seed
2 tsp pumpkin pie spice
½ cup real maple syrup
½ cup pumpkin puree (right from the can)
2 tbsp almond butter
1 tsp vanilla
½ cup chopped pecans or walnuts
Preheat Oven to 350 degrees. Line a 9x9 square baking pan with parchment and spray with nonstick spray. To keep these Gluten Free do not use spray with flour.
Combine oats, quinoa, baking powder, flax seed, and pumpkin pie spice and stir till distributed
In a second bowl, whisk the maple syrup, pumpkin puree, egg, almond butter and vanilla together.
Combine the wet with the dry, stir into a batter and fold in the nuts.
Pour into the prepared pan and smooth the top.
Bake in the center rack of the oven for 25 – 35 minutes until the bars are golden and firm to the touch.
Remove the pan, cool completely. Once Cooled, slice the bars. I wrap these bars individually and freeze them. These bars will keep in the refrigerator for several days, and in the freezer longer.