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Author Notes: Traditional oatmeal raisin cookies made extra hearty with pumpkin seeds and baked into bars. —Hungry Haley
- 3/4 cup all-purpose flour
- 1/2 cup nut butter
- 1/3 cup maple syrup
- 2 flax eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon sea salt, plus more for sprinkling
- 1/2 cup pumpkin seeds
- 1/2 cup rolled oats
- 1/3 cup raisins
- Preheat the oven to 350F and coat a baking dish with oil. Any small-medium baking dish will work, just know that smaller pans will require longer baking times and medium pans will let the bars cook faster.
- In a medium-size bowl, stir together the wet ingredients - the nut butter, maple syrup, flax eggs,
- In a large bowl, combine the dry ingredients - flour, baking soda, pumpkin pie spice, sea salt, oats, and raisins. Pour the wet into the dry and stir until incorporated.
- Transfer the dough to the baking dish, gently pressing it in to ensure uniformity. Bake for 28-30 minutes if using a smaller dish, and less time if using a medium dish. Remove from oven when golden brown and crisp at the top and a toothpick comes out clean.
- Cool completely before slicing and serving. Store leftovers in an airtight container for up to one week.
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