



From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Make flax egg by whisking together ground flaxseed and warm water. Set aside. Add 2 cups rolled oats to a food processor and pulse until finely ground.
2
Add all of the ingredients to a mixing bowl and stir until just combined.
3
Line a baking pan with parchment paper then pour in the dough, spreading into an even layer. Bake at 350F for about 20 minutes, until set and a toothpick inserted comes out clean.
4
Once baked, remove from oven and cool completely on a wire rack. Slice into bars or use cookie cutters to make fun shapes.
My Calorie Intake
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Tips & Tricks (5)
- Moisture Balance with Coconut Oil 🥥Melt coconut oil completely and combine it thoroughly with pumpkin puree before mixing with dry ingredients to ensure even moisture distribution and prevent dense, dry bars.
- Don't Overmix the Batter 🥄Mix wet and dry ingredients until just combined to maintain the soft, chewy texture—overmixing develops gluten and creates tough bars instead of tender, moist bites.
- Grind Flaxseed Fresh 🌾Grind whole flaxseeds immediately before use rather than using pre-ground flax, as whole seeds retain more nutritional integrity and provide better binding power for toddler-friendly texture.
- Underbake for Maximum Chewiness 🍪Remove bars when a toothpick has a few moist crumbs (not completely clean) and let them cool in the pan for 5 minutes—they'll continue setting while staying delightfully chewy for little hands.
- Use Pure Pumpkin Puree Only 🎃Always select 100% pure pumpkin puree, never pumpkin pie filling, as the added sugars and spices will overpower the flavor balance and make bars too sweet for toddlers.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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