Happy Wednesday! You are officially half way through the week! I’m so excited for this weekend because Friday is The Lumineers concert with some of my favorite girls and Saturday-Sunday is my 1/2 marathon in Chattanooga, TN. It’s going to be a great weekend. Anyways, I need to stay focused until then 🙂 But this is Chattanooga and the bridges I will be running over the water. So beautiful!
Welcome to What I Ate Wednesday. I haven’t done one of these posts recently mostly because I haven’t been taking pictures of my food or being consistent in my eating. However, since we have moved and settled in here in Georgia, I am finally getting back on track with healthy foods! Thanks to Jenn @ Peas & Crayons for hosting this link up! Click here to read other’s eats and Healthy Halloween Treats.
I keep saying I need to get in the kitchen and get creative but haven’t been inspired. Until yesterday morning. I opened up the cabinet and saw Pumpkin & Oats. I really love Pumpkin Pie but not the calories associated so I decided to make a healthier version in bar form.
Actually, my inspiration came from these babies that my family picked off the pecan trees last weekend.
Pumpkin Pie Bars
Makes 6 servings
- 1/2 cup Oats
- 1 can of pure Pumpkin
- 1/2 cup of Pecans
- 2.5 tsp of Pumpkin Pie Spice
- 1/4 tsp of Salt
- 1 tsp of Coconut Oil
- 1 egg (not pictured)
- 3 tbsp of Honey
Preheat oven to 350. Mix the oats & pumpkin together.
I cracked Pecans until my hands were tired. That’s when I decided a 1/2 cup was enough. You can always add some to the recipe for more of a crunch.
Chop the pecans into small pieces.
Add the pecans, egg, spices & honey to the pumpkin mix.
I lined an 8×8 baking pan with foil and spread the 1 tsp of Coconut Oil on the bottom and along the sides. Bake for 30-33 minutes at 350.
When you take the Pumpkin Pie Bars out of the oven, make sure a knife comes out clean and let them cool so they continue to firm up.
I cut them into bars and ate them up! They have the smooth consistency of pie under the firmer layer of toasted oats on top. The crunch of the pecans inside is a great addition! Overall these bars are a great pumpkin sweet treat with low calories and low sugar!
- Lunch:Mixed Greens & Baby Spinach base with Tomato, Cucumber & Portobello Veggie Burger. All topped with some shredded cheese.
- Dinner: Cilantro, 3 Pepper Blend & Thai Chile Chicken with Squash & Zucchini and a side of Wheat Couscous.
72% Cacao Dark Chocolate Piece & 1 Tsp. of Virgin Coconut Oil= Heaven. I love these individually wrapped dark chocolate pieces. Only 50 calories and great for a sweet tooth fix after dinner.
So what was/is your favorite Halloween candy? I love Almond Joy bars.