6Medjool dates, pitted or your favorite dates - about 3 ouncesadjust to suit your personal preference
1/2tsppure vanilla powder or 1 tsp vanilla extract
1/2cupcanned pumpkin puree - not pumpkin pie filling
2Clementine's - zest the peel and juice themabout 2 tbsp juice and 2 teaspoons zest
2cupsrolled oats
1/3cupoat bran or oat flour, quinoa flakes or ground millet
1tspground cinnamon or to taste apple pie spice or pumpkin pie spice - leave out the nutmeg if using spice blends
1/4tspground nutmeg
1apple, cored and finely choppedleave the skin on
1/2cupfresh or frozen cranberries, chopped
1tspbaking powder
2tbspwalnuts, chopped - optional
Instructions
Preheat oven to 350 degrees. Use an 8 or 9 inch silicone baking pan or line a regular baking pan with parchment paper to prevent sticking.
In a small dish combine the 2 tbsp ground flax with 6 tbsp water, stir and set aside.
In a blender container combine, plant milk, pitted dates, vanilla, canned pumpkin, orange juice and zest and blend until creamy smooth.
In a medium size bowl combine oats, oat bran, spices, apple, cranberries, baking powder, contents of the blender and the ground flax water mixture. Stir until well incorporated.
Spoon batter into prepared pan, leveling it out to be even and smooth. Sprinkle with chopped walnuts if using, pressing them into the batter so they will stay on when serving. Bake for 30- 35 minutes or until a toothpick comes out mostly clean. The 9 inch pan will cook a little faster, the 8 inch pan takes a little longer because it will be a thicker product. It will be moist, but it does set up as it cools.
Cut into 16 squares or 8 rectangles. Serve warm. room temperature, or cold from the fridge. Drizzle with date syrup or maple syrup if desired. Or top with some Cranberry Chutney. Store leftovers in the refrigerator.
Notes
Substitutions:Oat Bran - oat flour, ground millet or quinoa flakesOat Milk - any plant milkCranberries - blueberriesApple - pearWalnuts - optional - pecans - hazelnuts or pistachiosMedjool dates - 10 Deglet Noor dates or about 3 ouncesCanned Pumpkin - cooked winter butternut squash or kabocha squash or ripe bananaGround Cinnamon - pumpkin pie spice or apple pie spice - leave out the nutmegClementine's - use a regular orange, about 1 tbsp juice & 2 tsp orange zestIt should freeze well but I haven't tried freezing it.