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Cinnamon Pumpkin Spice Breakfast Bars – cinnamon pumpkin spice breakfast bars
Stav Kogan

Cinnamon Pumpkin Spice Breakfast Bars

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 cup raw pumpkin seeds (packaged)
  • 1 cup almonds, roughly chopped
  • 1 cup sunflower seeds
  • 1 cup unsweetened shredded coconut

Method
 

  1. Preheat the oven to 300°F.
  2. Line a 9" × 13" baking dish with parchment paper.
  3. Place a small pot over medium heat, and combine the honey, coconut oil, vanilla extract, and sea salt.
  4. Whisk ingredients until blended.
  5. Remove pot from heat and whisk in the pumpkin, cardamom, cinnamon, and nutmeg, and set aside.
  6. Combine pumpkin seeds, chopped almonds, sunflower seeds, and shredded coconut in a large mixing bowl.
  7. Pour the pumpkin/honey mixture over the dry ingredients and stir until nuts and seeds are well coated.
  8. Pour mixture into lined baking dish and lightly pat down ingredients with your hand to evenly distribute.
  9. Bake for 25–30 minutes, then remove from heat.
  10. Cool, then place lined baking dish into the refrigerator for at least 1 hour to set the mixture.
  11. Remove from the refrigerator and peel parchment paper off the bottom of the formed mixture.
  12. Cut into even slices (cut 4" × 4" slices for 16 bars).

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