We welcomed October last week and already the weather is turning cooler and the leaves are starting to change colour here in southern Ontario. I have to admit that I think this is probably my favourite time of year and I really look forward to the Fall. Now that it is here, we start thinking about Thanksgiving, which is this weekend for us Canadians.
October harvest time brings us so many good foods too. We’ve already posted a pumpkin cookie recipe as well as a roasted pumpkin seed recipe. Last Sunday, I picked up some fresh cranberries and felt like doing some experimenting with them and some pumpkin seeds. Combining these two delicious fall flavours together into a bar, we had to call them October Bars. These are vegan and I used gluten free oats but you don’t have to if it is not necessary to eat gluten free in your home.
2 1/2 cups of gluten free oats
1 teaspoon of ground cinnamon
1/2 cup of pumpkin seeds (shelled)
1/4 flax seeds
1 cup chopped fresh cranberries (just roughly chopped using a pulse chopper is good, or a knife to cut them in half)
2 ripe bananas mashed
1/2 cup peanut butter
1/2 cup maple syrup
Preheat the over to 350 F and line a rectangular glass or metal pan with parchment.
Take a small pot and put in the mashed banana, peanut butter and maple syrup. Heat the mixture up until they are liquid but not too hot.
In a large bowl, put in the oats, cinnamon, pumpkin seeds, flax seeds.
Pour the heated wet mixture over the oats and mix it up! Once mixed, put in the cranberries to combine them into the mixture.
Put the mixture into the pan and spread out evenly. Flatten with hands or with a spatula. Pop into the heated oven for 22-25 minutes, or until the edges become browned.
Let cool on a rack and cut into pieces once they are cooled.
Store in a cool, dry, air tight container.
**If you like a little sweeter bar, add 1/4 cup brown sugar to the wet mixture.
These October Bars are the perfect snack or dessert for this time of year….oh heck…any time of year they are good!