pomegranate oat bar

pomegranate oat bardelicious pom poms
Pomegranates are now in season so you’ve probably seen them in your local grocery store. They can be used in just about everything; cooking, baking, smoothies and even in alcoholic beverages (like martinis!). A couple of weeks ago I made jelly using the juice from the pomegranate fruit. Although I had some issues getting my jelly to “jellify” I was determined to make something with it. Dave helped me make these. Initially I was indifferent about how they came out but after a night in the fridge they somehow transformed into a delicious, nutty, addictive treat. Although Dave preferred them fresh out of the oven I thought they were better cold. Try this recipe and let me know how you like them.

base ingredients
½ cup pecan
½ cup walnuts
2 tbsp coconut oil
2 cups oat flour
4 oz apple sauce (small container)
½ tsp cinnamon
¼ tsp nutmeg
¼ cup stevia
¼ cup whole oats

top ingredients
pomegranate jelly
½ cup whole oats
¼ cup liquid egg white
¼ cup craisin
⅛ sunflower seeds
½ tsp cinnamon
¼ cup stevia
1 tsp coconut oil

instructions
1. To make the base, add pecan, walnuts and coconut oil into food processor until it has a chunky paste consistency.
2. In a separate bowl mix oat flour, whole oats, cinnamon, nutmeg, stevia. Add mixture from food processor and apple sauce until well incorporated.
3. Spray a 9” square oven safe dish with coconut oil and add mixture, spread evenly. Place in the oven for 25 minutes at 350.
4. While that’s in the oven mix together the top ingredients except the pomegranate jelly.
5. When the base is done, spread pomegranate jelly (as much as you like) for your middle layer, then add the top ingredient mixture to cover the entire surface.
6. Place in the oven for another 25 minutes. Once done, allow it to cool before eating.

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