Butternut Squash Squares w/ Chocolate Drizzle + Sea Salt
A festive breakfast recipe
Adapted from The First Mess (thefirstmess.com)
Bars 1 cup butternut squash puree 3 tablespoons unsalted almond butter 1/4 cup brown rice syrup 3 tablespoons grade b maple syrup 1 tablespoon unrefined coconut oil 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon fine sea salt 2 cups rolled oats 1 cup puffed quinoa 3/4 cup chopped walnuts 1/2 cup chopped pumpkin seeds 2 tablespoons sesame seeds 1/4 cup cacao nibs
1/4 cup dairy-free chocolate chips 1 teaspoon coconut oil
Preheat oven to 350 degrees and line a 8x11-inch pan with parchment paper (with overhang for easy removal later on). Set aside. In a large bowl, combine first 9 ingredients until mixed and creamy. In another large bowl, combine oats, quinoa, nuts, seeds, and cacao nibs. Add the wet to the dry, and mix for a couple of minutes until everything is coated. Transfer to prepared baking pan, and bake for 35-40 minutes, until golden brown.
Remove pan from oven and place on a cooling rack; allow bars to cool completely before cutting. With a sharp knife cut the bars into even squares. In a heat-proof bowl over simmering water, add the chocolate and coconut oil; stir with a spatula until melted. Using a fork, drizzle chocolate over the bars; transfer to refrigerator for 10 minutes. Remove from fridge and sprinkle with sea salt. Place back in the fridge until chocolate has completely set. Bars can be stored in an airtight container at room temp for roughly 4-5 days.
Wishing you all a very Happy Thanksgiving! Gobble gobble! For more recipes head to http://www.dollyandoatmeal.com/ Or catch me on Instagram http://instagram.com/dollyandoatmeal Thank you for reading! xo