Appreciating my Organic Food Bliss Instagram comments this morning, I came across in interesting channel by a Naturapath in Training – thanks for the great idea Tyler Jean of @functional.foods .

I need more easy grab and go healthy breakfast ideas. This totally qualifies!

Healthy Breakfast Idea

By functional.foods who, made these dreamy PUMPKIN FIG OAT BARS the other day which have been the BEST grab and go breakfast in the morning to go along with my smoothie. I love getting creative in the kitchen with seasonal ingredients and I am so excited to share these with you all! I hope you enjoy them as much as I have 😁 Happy Wednesday!
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To make the PUMPKIN FIG OAT BARS, you will need:
For the topping:
• 1 can organic pumpkin (15 oz)
• 2-3 tbsp Grade B pure maple syrup
• 1 1/2 tbsp pumpkin pie spice
• 1 tbsp cinnamon
• Black mission figs
• Crumbled walnuts
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For the crust:
• 1 cup old fashion rolled oats
• 7-8 medjool dates, soaked and pitted
• 2 tbsp organic virgin coconut oil, melted
• 2 tbsp Grade B pure maple syrup
• 1/4 cup @eatnuttzo almond butter
• 1 tsp baking powder
• 1 tsp cinnamon
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Pre-heat oven to 350 °F. Start by soaking dates for 20 minutes in room temp water and set aside. After 20 minutes, combine all crust ingredients in a large food processor/Vitamix/Ninja and pulse all ingredients until it becomes dough like.
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Next, lightly grease a 8×8 baking dish with some coconut oil and press crust into dish. Bake for 12 minutes.
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While the crust is in the oven, mix pumpkin, maple syrup, pumpkin spice, and cinnamon. Dice figs and set aside.
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After 12 minutes, remove the crust from the oven and let stand for 5 minutes. Next, spread the pumpkin mixture evenly over the top of the crust and lay slices of figs over the pumpkin. Finish my crumbling walnuts on top and put back in the over for 16 minutes

More on Tyler Jean NUNM Class of 2021🎓 Student of Naturopathic Medicine 👨🏻‍⚕️ Anti-inflammatory nutrition, mostly plants 🌱 🚫 Dairy, Wheat, & Refined Sugar-Free Recipes eatfunctionalfoods.org