This moist, hearty cluster, bursting with autumn spice, combines the disease-fighting nutrients in pumpkin with the healthy properties of oats, flax and dark chocolate. A nutrient-packed breakfast idea or snack on-the-go to keep energy levels up, and cravings at bay. These clusters are vegan and free of gluten, dairy and nuts.
Pumpkin Oatmeal Clusters with Dark Chocolate Chips
1 cup unsweetened, canned, pumpkin purée (don’t use ‘pumpkin pie filling’ as this is loaded with sugar!)
- 1 small ripe banana
2 flax “eggs” (2 tablespoons of flax meal, or ground seeds, mixed with 5-6 tablespoons warm water – combine in a small bowl and let this mixture rest for at least 10 minutes to thicken)
4 tablespoons pure maple syrup (or organic cane sugar)
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice (or a combination of allspice, nutmeg and cinnamon)
- 2 cups old-fashioned rolled oats (use ‘gluten-free’ oats to make these gluten-free)
- 1/3 cup pure dark chocolate chips (or chunks)
Preheat oven to 350 degrees F.
Combine all of the ingredients, except for the oats and chocolate, in a blender/food processor and blend/process for about a minute, until smooth. Pour the mixture in a medium-sized bowl. Add the oats and chocolate chips and gently stir until well incorporated. Using a tablespoon to scoop out the mixture, drop about 2 tablespoons of the mixture to form a cluster on a parchment-lined baking tray. Makes about 16 clusters. Bake for 12 min. Remove from oven, leave them on the baking tray and allow them to cool for 20 minutes to firm up. These can be either enjoyed right away or refrigerated in an airtight glass container for up to 3-4 days.