Makes 8 bars (you can also cut them into smaller squares to 16 or more)
2 cups certified gluten-free rolled oats
1/2 cup certified gluten-free oat flour
1 cup fresh pumpkin puree (canned will also work)
1/2 cup maple syrup (honey, coconut nectar or agave would also work)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of cloves
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon chia seeds (or flax seeds)
1/2 cup mini-chocolate chips (certified gluten-free and vegan)
1/4 cup dried currants, cranberries or raisins
1/4 cup sliced almond, plus a tad but extra for the top
1/2 cup shredded coconut, plus a tad but extra for the top
Preheat oven to 350º F. Grease an 8″ x 8″ glass baking pan very well (with coconut oil, butter, oil, etc), or line it with foil, leaving some overhang on two of the sides so you can easily pull it out of the pan to make cutting even easier (this is what I did).
In a large mixing bowl, add all of your ingredients. Mix and mash up very well until it is all well combined. Get your hands in there if you really want to.
Press the mixture firmly and evenly into your pan. Sprinkle a bit more coconut, chopped nuts and some cinnamon on top. Place the pan into the oven and bake for 20-25 minutes. Don’t worry if the bars seem a bit soft, they will firm up as they cool. After it has completely cooled, either lift the entire thing out of the pan and cut into bars or squares, or cut while it is in the pan.
These can be stored individually in the fridge or freezer. Since I made these two days ago, I stored them in the fridge and then wrapped each one individually in a little piece of parchment paper and a sandwich bag for easy eating in the car.