1/2 cup
quick cooking oats
½ cup
oatmeal or oat bran
½ cup flax
meal
½ cup whole wheat
flour
1/4 cup
packed dark brown sugar
1 tablespoon
molasses
1 teaspoon
baking powder
½ teaspoon
baking soda
1/8 teaspoon
cayenne pepper (optional)
1 teaspoon
ground cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
allspice
1/2 teaspoon
kosher salt
1/2 cup
half-and-half
1/3 cup yogurt
1 large egg,
lightly beaten
1 teaspoon
vanilla extract
1 1/2 cups
pumpkin puree
½ granny
smith apple, finely shredded.
½ cup
cranberries
¼ cup
pumpkin seeds
¼ cup
walnuts, chopped to a meal like consistency
Zest and
juice of one lemon
Directions
1. Preheat
oven to 350 degrees Fahrenheit. Grease and line the bottom of 8x8-inch baking
pan with parchment paper.
2. Mix
oats, oatmeal, flax meal, flour, walnuts, baking powder, cinnamon, nutmeg, allspice,
and kosher salt together in a bowl.
3. Mix
the finely grated apple, lemon zest and juice, with the pumpkin puree and set
aside.
4. Mix
brown sugar, molasses, cranberries, vanilla with half and half, stirring over
low heat until the sugar is dissolved. Allow to cool.
5. Lightly
beat the egg and yogurt together, add the cooled half and half mixture to this
then add to the dry ingredients. Add the pumpkin puree to the mixture and mix all
until combined. Pour the batter into
prepared pan and top with the pumpkin seeds, pressing them into the batter.
6. Bake
in the preheated oven until a toothpick inserted into the center comes out
clean, 40 to 45 minutes. Cool in pan for about 10 minutes before inverting and
cutting into squares. Store in airtight container in the refrigerator or wrap
squares in plastic or foil and freeze. Thaw frozen squares in the refrigerator a
couple of hours. Warm up in microwave by wrapping in a damp paper towel and using medium power.
