3/4 cup pumpkin purée
2 eggs
1/4 cup organic butter, or ghee at room temperature
1 large or 2 small ripe bananas
1/4 cup honey
2 cups rolled oats, (not the quick cook variety)
1/2 cup pecans, chopped (you can also use walnuts or sunflower seeds)
2 Tbsp shredded coconut, unsweetened
1/4 cup oat bran, (optional)
1/2 tsp cinnamon, ground
pinch Celtic sea salt
1 Tbsp grated orange rind
1/4 cup dried currants
1/4 cup dried blueberries
Measure out the 2 cups of oats and pour just enough warm water over them to cover them. Soak for about 5 minutes while you’re mixing up the wet ingredients. In a mixing bowl, stir together the pumpkin, eggs, butter or ghee, honey, and banana. You may want to mash the banana before adding to the bowl if it's not really soft. Before adding the oats, drain them well.
Add the oats, nuts, coconut, oat bran, cinnamon, salt, orange rind, currants, and blueberries, and stir until ingredients are well combined (this step is where you would also add the protein powder, if using). Spread mixture into a lightly greased (butter, ghee or coconut oil) pan so the batter is no more than an inch or two deep. An 8” x 10” baking dish works wellBake in a 350 degree F. oven for 40-50 minutes, or until golden brownFor very crisp bars, remove from the pan and cool completely on a wire rackCut the bars when cool.
By Mira Dessy