Pumpkin Pie Bars (Dairy, gluten, and sugar free!)

I'm a huge fan of healthy mini meals that are simple and quick to whip up. As a busy stay-at-home, working-mom, I don't have a lot of time to spend slaving in the kitchen. My goal is always to pack a lot of nutrition into an individual serving "mini meal" for my active little daughter that tastes great, is nearly mess free, and can be added to our freezer rotation.

These pumpkin pie bars are a breeze to make with minimal, whole food ingredients. They store well in the freezer, and can be eaten any time of day.  They taste great straight out of the oven, or at room temperature. I am not a fan of oatmeal, but am a huge fan of these!

Why I Love These:

• My daughter loves them

• My picky eating husband loves them

• Less than 20 minutes to make

• Made from whole food ingredients

• Dairy, gluten, and sugar free

• Extremely moist 

• Very Filling

• Freeze well

• Perfect individual serving for toddlers

What You Need:

• 6 Flax eggs (1 cup lukewarm water mixed with 6 Tbsp ground flax)

• 4 c gluten free oats

• 2 tsp baking powder

• 1 tsp salt

• 2 tsp pumpkin pie spice

• 2 tsp cinnamon

• 1.5 c pitted dates

• 1 can pure pumpkin (nothing added)

What You Do:

1. Preheat oven to 350. Then make your flax eggs and let sit.

2. Combine dry ingredients in a bowl.

3. In a high speed blender or food processor, combine canned pumpkin and dates and blend until smooth (if it's not blending well, you can add a tiny amount of water). Then add to the dry ingredients along with your flax eggs.

4. Stir to incorporate. Spoon into a silicon or slightly oiled muffin pan.

5. Bake for 12 - 14 minutes. Makes 12. Freeze immediately for ultimate moistness. Enjoy!

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