October: MAPLE PUMPKIN OATMEAL Bars.

This is the perfect fall treat to take hiking.

Enough said. Bake. Walk. See foliage!

• Ingredients
• ½ cup pure maple syrup
• 1 cup coarsely chopped pecans
• ½ cup melted virgin coconut oil
• 1 cup canned pumpkin puree (no spices added)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 ½ cups quick cooking oats (not instant)
• ½ cup semi-sweet chocolate chips (optional)

• Directions
• Preheat the oven to 350 degrees F.
• Grease a 9” square baking pan.
• Dust the pan with flour and tap out the excess.
• In a medium-sized bowl, combine the maple syrup with the pecans.
• Toss with a wooden spoon to combine.
• Set aside for 10 minutes and then stir in the coconut oil, pumpkin and vanilla.
• In a large bowl, stir together the flour, oats and salt with a fork.
• Add the pumpkin/pecan mixture and stir until well-blended.
• Add the chocolate chips and combine into the dough.
• Using a spatula or clean hands, spread the dough evenly into the prepared pan and bake for 30-35 minutes.
• Top should be golden brown and edges are pulling away from the sides.
• Cool for at least one hour before cutting into bars.
• 12-16 bars