3/4 cup canned pumpkin puree
1/2 cup crunchy almond butter
1/4 cup maple syrup
1 tsp. McCormick® Pumpkin Pie Spice
1/4 tsp. salt (optional)
3 cups Hannaford Quick Oats
1/3 cup mini chocolate chips
1/3 cup roasted, unsalted
00 sunflower seeds
Directions1. Line an 8x8" baking pan with plastic wrap. Whisk pumpkin puree,
almond butter, maple syrup, pie spice and salt in a large bowl. Add oats,
chocolate chips, and sunflower seeds and stir until well-combined.
2. Transfer mixture to prepared pan and spread into an even layer. Press down on mixture to compact
and refrigerate until firm, about 1 hour. Slice into bars. Transfer to an airtight container and refrigerate
for up to one week.