Ingredients:

3/4 cup pumpkin puree, cooked or canned
1/4 cup coconut oil
1/2 cup maple syrup (I use grade B)
2 tablespoons blackstrap molasses
2 caps vanilla extract
1 teaspoon cinnamon
pinch nutmeg
pinch ground ginger
pinch sea salt
orange zest from 1/2 orange

Ingredients:

3/4 cup pumpkin puree, cooked or canned
1/4 cup coconut oil
1/2 cup maple syrup (I use grade B)
2 tablespoons blackstrap molasses
2 caps vanilla extract
1 teaspoon cinnamon
pinch nutmeg
pinch ground ginger
pinch sea salt
orange zest from 1/2 orange
2 cups rolled oats
handful crasins or rasins
1 cup minced nuts (Equal parts: minced almond, sunflower, pumpkin and flax seeds)
4 tablespoons shredded coconut, unsweetened

Directions:

1. Preheat oven to 350 degrees F. Mix all wet ingredients in one large bowl, then blend in all spices and zest. Add the oats, and mix well.

2. Add remaining ingredients and mix well. Line an 8×8″ jelly roll pan with parchment paper, or lightly grease it with coconut oil. Evenly spread the mixture into the pan, pressing it even and flat.

3. Bake for 30 minutes or until golden brown on top. Remove from oven and slice into desired serving while still warm. Let cool a bit then move to a cooling rack. Cool and enjoy, or while they are warm, top them with frozen banana ice cream for dessert.

Makes: 12 square bars, Preparation time: 20 min, Cooking time: 30 min