These ORGANIC PUMPKIN SEEDS BARS are the perfect snack to take everywhere! These oatmeal and pumpkin seed bars are sugar-free, energetic and vitamin-rich.
Perfect for a snack on the go and ideal to eat before doing sport. They don’t crumble when cut and stay crunchy for days!
Follow our few simple steps to make delicious homemade bars with simple and natural ingredients, such as our organic pumpkin seeds Spigabuona.
- Preparation: 10 minutes
- Serving size: 8 - 10 bars
- Difficulty: Easy
- Cooking time: 20 minutes
All Antico Molino Rosso Spigabuona flours are:
- Without added sugar
- Without milk derivatives
- Without hydroxypropylmethylcellulose
- Organic
- Stone ground
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
- 250 g of organic rolled oats Antico Molino Rosso
- 150 g organic pumpkin seeds Spigabuona
- 2 teaspoons of cinnamon
- ½ teaspoon salt (optional)
- 50 g of agave syrup
- 6 tablespoons of coconut oil
PROCEDURE
Preheat oven to 170 degrees, line an 8 x 8 pan with parchment paper. Coarsely grind the oatmeal first and then the pumpkin seeds with a stand mixer: It doesn't have to be fsuper fine, but you don’t want to see any visible oat flakes either.
Combine the oats, pumpkin seeds, cinnamon, salt, agave and coconut oil in a bowl. Stir until the mixture is well combined. Place the mixture in the pan and press down with the back of a spoon. It may help to oil the back of the spoon. Compact it slightly.
Bake for 15 minutes or until golden brown, remove from oven, and let rest for 10 minutes. Once it's cool enough to handle, place it in the refrigerator for at least an hour.
After at least an hour you can remove the mixture from the pan by lifting the baking paper. You can now cut it into bars and store it in an airtight container or plastic bag. I keep them in the fridge for a few days but I often freeze them for a couple of months and use them as needed.
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