Yield: 16 bars
Time: 30 minutes
2 1/2 cups whole rolled oats
1 cup unsweetened coconut, shredded
1/2 cup almonds, chopped
1/2 cup dried cranberries, chopped
1/2 cup semi-sweet chocolate chips
1/3 cup whole wheat flour
1/4 cup flaxseed, ground
1 tsp cinnamon
1/2 tsp salt
3/4 cup canned pure pumpkin (be careful that it’s not pie filling)
1/2 cup honey
1/4 cup butter, melted
1 tsp vanilla
Preheat oven to 350 degrees and line a 9x13inch baking pan with parchment paper.
Combine oats, coconut, almonds, cranberries, chocolate chips, flour, flaxseed, cinnamon and salt in a large bowl and mix well.
In a medium bowl, whisk together pumpkin, honey, butter and vanilla then pour these wet ingredients into the dry ingredients and mix well with a wooden spoon until fully coated.
Spread the mixture evenly throughout the prepared baking pan and press down firmly to pack it into the pan.
Bake on the middle oven rack for 20 minutes, or until the top becomes a dry and a light golden brown colour. Remove from oven and allow to cool slightly then remove from pan and place onto a cooling rack.
Once completely cool, cut into 16 bars.