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Sprouted Oat and Fruit Bars

Course Snack
Cuisine Gluten free
Cook Time 40 minutes
Author Carolina Jantac, MS, RD, LD


  • ¼ cup of Once Again Crunchy Peanut Butter
  • 1 cup of puree 100% pumpkin or fig paste date puree, or apricot puree.
  • 1 cup of sprouted rolled oats
  • 2 teaspoons of pumpkin pie spice
  • 3 tablespoons of stevia substitute baking blend or ½ cup sugar, or coconut sugar
  • ¼ cup of dried cranberries


  1. Mix peanut butter and pumpkin until well blended. Add stevia and pumpkin spice and combine. Slowly add in oats and cranberries.
  2. Spread the mixture in an 8×8 baking dish lined with parchment paper. Take it to a preheated oven at 350 degrees Fahrenheit for about 40 minutes.
  3. Edges will begin to brown; insert toothpick into the middle to check for readiness. Remove from oven, and let the large bar cool before cutting it up into portion-sized bars.
  4. Store them in airtight container for up to one week, or freeze for up to three months. You may also add other toppings such as chocolate chips, chopped walnuts, or raisins.

Recipe Notes