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Ingredients

3 cups gluten-free rolled oats 1 cup chopped, pitted dates 1 cup chopped hazelnuts ½ cup chopped almonds ½ cup raisins ½ cup dried cranberries ½ cup coarsely chopped gluten-free pretzels 3 tablespoons chia seeds ⅔ cup water ½ cup ground flax seeds 1 cup pumpkin puree 2 ripe bananas, mashed 2 tablespoons honey

Nutrition Info

242.4 calories carbohydrate: 36.8 g cholesterol: : - fat: 9.7 g fiber: 6.7 g protein: 5.8 g saturatedFat: 0.9 g servingSize: - sodium: 86 mg sugar: 16.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line a large cookie sheet with parchment paper.
Gently mix oats, dates, hazelnuts, almonds, raisins, cranberries, pretzels, and chia seeds in a large bowl.
Mix water and flax seeds together in a small bowl. Let stand until thickened, about 5 minutes.
Mix pumpkin puree, bananas, and honey together in a medium bowl. Gently mix into the oat mixture until soft and evenly combined. Spread onto the cookie sheet in an even 1/2-inch layer.
Bake in the preheated oven until browned but still slightly gooey, 25 to 33 minutes. Let cool before cutting into bars.

16 bars

These delicious pumpkin date bars are gluten free! They are a good source of protein and a great snack for work, school, and more!