I am super happy for certified gluten-free oats! This recipe is easy and the bars are really yummy.If you want to make it a little healthier you can use agave nectar instead of maple syrup. These keep nice and fresh in an airtight container in the refridgerator for up to 2 weeks.
Adapted from Cupcakes and Kale Chips
3 cups gluten-free old-fashioned oats
¼ c ground flax seed
¼ t ground ginger
1 t cinamon
¼ t nutmeg
⅛ t ground cloves
½ t salt
¼ c brown sugar
1 c pumpkin puree
½ c maple syrup
1 t vanilla extract
½ c dried cranberries
Preheat oven to 350°F.
Prepare a 9x11 baking pan, or similar sized baking pan, by lining it with parchment paper.
In a large bowl, toss together the first 7 ingredients (oats through salt).
In a medium bowl, stir together brown sugar, pumpkin puree, maple syrup, and vanilla until well combined.
Pour the liquid mixture over the oats mixture, and stir until evenly coated and the oats are moistened.Stir in the cranberries.
Press the mixture firmly into the prepared pan.
Bake for 30-35 minutes, or until golden brown, and firm.
Cool in pan for about 5-10 minutes, then remove from pan to finish cooling completely.
Slice into bars.
Store in an airtight container in the fridge.
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