A fabulous and filling breakfast or snack, delicious right out of the oven. I store leftovers in the freezer and warm individually as needed. This is a very forgiving recipe, and you can easily substitute ingredients for something similar. The beans and oats are the base, anything else can be changed. Experiment until you find your favorite combination of flavors!
INGREDIENTS
1 can Great Northern beans (aka white beans or cannellini beans), drained & rinsed
1/4 c liquid dates or maple syrup
1/4 c unsweetened almond butter (or other unsweetened nut butter)
1/4 c pumpkin puree (or substitute additional almond butter)
1 t almond extract
1 1/2 c rolled oats
1/2 c protein powder
1/4 c almond flour (or buckwheat flour or spelt flour)
1 t pumpkin pie spice
dash of Himalayan pink salt (or sea salt)
1/4 c chopped dates (or mashed ripe banana or mashed ripe pear)
1/4 c unsweetened coconut flakes
1/4 c sliced almonds
1/4 c chopped pecans
1/4 c dried unsweetened tart cherries (or dried unsweetened cranberries)
METHOD
Preheat oven to 350 degrees.
In food processor, combine beans, date syrup, almond butter, pumpkin, and almond extract. Process until smooth. Add oats, protein powder, almond flour, pumpkin pie spice, salt, and dates; pulse until just combined. Add coconut, nuts, and cherries, and pulse a few times to combine.
Spread mixture in and even layer in a half sheet pan (or 9x13 pan) greased with coconut oil.
Bake for 15-18 minutes. Cut into 12 squares and serve warm.
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