Ben and I are considering voyaging some spot fun among Christmas and New Years this year. In actuality I should state "journey" in proclamations since going with little youths is essentially watching them in a superior spot, yet simultaneously. Change of scene! No cooking and cleaning! Get me outta here!
Everything considered, our first pick was Vail, CO since nothing says rest and loosening up like passing through the rockies in the midst of a winter blizzard in a minivan. Thoughtful my gosh I am changing into such a crochety old individual. HA! Truly in any case, we went to Vail all of a sudden in 2016 when it was essentially Ben, Lincoln, and me (so exceptional to review when we simply had one adolescent – seems like someone else's life!) and turned out to be miserably fascinated. Such a heavenly spot – feels like a little German town.
Anyway, do you understand what measure of lodgings, loft suites, hellfire – subbasement rentals cost in Vail among Christmas and New Years? Permits just express it's OUT OF BUDGET. In other words, clearly Vail is chichi and that week is prime skiing time, however at this point and again you beg you'll get lucky. Supposition I should structure an outing to Vegas for that!
- 2-1/2 cups gluten-free old fashioned oats, divided
- 1 cup milk, any kind (I used unsweetened almond milk)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup pure maple syrup (not pancake syrup)
- 1/4 cup coconut oil, melted
- 1 egg
- 1 teaspoon vanilla
- 2 Tablespoons chia seeds
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup pecan halves, roughly chopped (optional)
- Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.
- Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
- Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
- Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark - if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.
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