October 29th is National Oatmeal Day! Oatmeal has been my go-to breakfast of choice for quite some time now, with oats + PB + blueberries or sliced banana being my favorite combo. That being said, I do like to change things up every once in a while. That being said, instead of saturating the internet with yet another oatmeal recipe, I decided to create something a little more different, and portable. These Pumpkin Cranberry Breakfast Bars are a fall-infused variation of another favorite snack of mine, my Quinoa Energy Balls. Enjoy!
2 c. cooked quinoa
1/2 c. whole wheat flour
2 c. oatmeal, dry measure
1 c. almonds, chopped
1 tsp baking powder
1 tbsp chia seeds
2 tbsp maple syrup or honey
2 c. pumpkin puree (Not pumpkin pie puree)
1 tsp vanilla
1 c. dried cranberries (craisins)
1/4 tsp pumpkin pie spice
1/4 tsp nutmeg
1/2 c. pumpkin seeds
Combine the pumpkin puree, maple syrup, vanilla and spices and mix thoroughly. In a separate bowl, combine remaining dry ingredients. Mix your dry ingredients into wet ingredients and stir until thoroughly combined. Spread mixture evenly into a 9x 13" baking sheet lined with parchment paper. Bake at 375 F for 10-15 minutes until golden. Allow to cool before slicing into 2x2" squares (or desired size!)
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and endurance athlete residing in southwest Virginia alongside her husband and dog. Through this blog she aims to share favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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