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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
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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.