Thursday, November 13, 2014
Frosted Pumpkin Chocolate Chip Oatmeal Squares
Yep, another flavour of oatmeal squares. Why? Because having a prepared breakfast in the mornings that the kids love is brilliant. It makes life so much easier.
Since its pumpkin everything season I thought I'd jump on the bandwagon.
The frosting is optional but it always increases the attractiveness of a baked good for the girls (of course!). You can also choose to make it less sweet but I knew I had to mask the pumpkin taste completely if they were going to go for it.
Success was mine. The girls fought over the frosting bowl and were covered in it before I plunked them both in the bath. They refused to wait until morning to try these and ended up having a couple for dessert after dinner.
Pumpkin Chocolate Chip Oatmeal Squares
2 cups quick cooking steel cut oats
1/4 cup flax meal
2 cups boiling water
1 cup canned pumpkin
1 scoop vegan vanilla protein powder
1/2 cup granular stevia
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chocolate chips (preferably stevia sweetened)
Stir together oats and flax with water in large bowl and let cool a bit. Add everything but chips and mix well. Fold in chips and scrape into greased 9x9 square pan. Bake at 350F for about 24-25 minutes. Let cool.
1/2 cup canned pumpkin
2 tbls coconut oil, softened
1 scoop vegan chocolate protein powder
3 tbls cocoa powder
1/4 cup stevia
2 droppers full of chocolate stevia liquid
Place ingredients for frosting in blender and whip until smooth. Ice cooled squares. Let set before cutting. Makes 16 squares. Keep refrigerated for up to 1 week.
This recipe was submitted to Urban Naturale's Plant Based Pot Luck Party Link Up and Vegetarian Mamma's Gluten-Free Friday.