Pumpkin spice, chai lattes, cinnamon… Falling in love with Fall is easy when it tastes this good.
The change of season leading into Fall always bring home the comforting feeling we all know and love; sipping hot drinks, cozy sweaters and home cooked comfort.  This recipe combines all of that (minus the sweater; that’s up to you!).

I’m hands down a fanatic when it comes to anything pumpkin and anything chai so coming up with a recipe that combines the two seemed like a no-brainer.  This super easy, delicious chewy oat bar recipe is a great grab-and-go snack for a busy day and also makes a great addition to lunch boxes.
Ingredients:
2 cups quick oats
1 1/4 cups pumpkin puree (not pie filling)
1/3 cup Crosby’s Fancy molasses
2 tsp ground flax seed
4 tsp water
¾ cup pecans, chopped
½ cup coconut milk
½ cup brown sugar
2 tsp coconut oil
1 chai teabag
1 tsp vanilla
1 tsp pumpkin pie spice
1.5 tsp cinnamon
½ tsp nutmeg
2 tbsp pepita seeds (the green pumpkin seed)
Directions:
On low heat combine the coconut milk and teabag in a saucepan and simmer for 30-40 minutes, stirring often to avoid burning.In a small bowl combine the water and flax seed and let stand for 3-5 minutes.In a large mixing bowl combine the oats, pumpkin pie spice, cinnamon, nutmeg and pecans.  Stir well.Add in the pumpkin, molasses, flax/water and vanilla and mix thoroughly, set aside.Once coconut milk and chai tea have simmered long enough, carefully remove the teabag and squeeze out any last liquid,Stirring constantly, add the brown sugar until it has dissolved. Once dissolved, add the coconut oil and stir again, removing from heatAdd the contents of the sauce pan to the oat-pumpkin mixture, stir well until everything is combined, let stand 5 minutes, stir again.Transfer into a 9×13 lightly greased baking pan, spread evenly and top with pepita seedsBake at 350 for 35-40 minutes
Makes 12 bars.

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