Almond & Oat Pumpkin Bars

RECIPE:

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Ingredients:

• 1 bag of Snacktivist Foods muffin mix

• 1 can of pumpkin puree

• ¼ cup olive oil

• 2 tablespoons of honey

• ½ cup of room temp water

• 2 tablespoons of vanilla extract

• ⅓ cup of dairy-free chocolate chips (like this)

• 1 teaspoon of nutmeg

Bakeware:

• 1 small to medium size deep dish pan (like this)

• Silicon spatula (like this)

• 1 large mixing bowl (like this)

• Measuring spoons

• Non-serrated knife, pizza cutter, or some kind of pie cutter to cut your squares

Directions:

1. While preparing your batter/mix, preheat your oven to 375F degrees. If you have a powerful oven, maybe set it to somewhere around 350.

2. In a large mixing bowl (we used glass ones like this), pour your pumpkin puree into the bowl, your tablespoons of honey, olive oil, room temp water, and HALF of your chocolate chips. Then mix well. (the other half will go on top of it all in step #4).

3. After mixing well, pour all of the 

   batter

    evenly into your pan, smoothing it as you go with your spatula.

4. Add the rest of your chocolate chips, along with your teaspoon of nutmeg evenly across the entire top.

5. Place your dish in the oven in 

   them

    middle rack & set a timer for 45-55 minutes. 

Notes:
- When it’s time to take it out, your chocolate chips should be melted. 
- Let cool, then take a cutter of some kind, either a pizza cutter, or even a spatula would work. Nothing serrated so you can keep clean lines.
- Cut squares as large or small as desired.