Flaxy Pumpkin Bars

Happy Sunday! I hope you all have been enjoying your weekend. I have had a pretty productive one! My to-do list has been growing and growing and I finally am putting a big dent in it. Isn’t it great to feel accomplished? Makes me feel so much better!

First things first, I started off with a lovely pot of stove-top oats:

 

~The Mix~

• 1/2 cup oats
• 1/2 cup almond milk
• 1 cup water
• 1/2 naner, melted in
• cinnamon, dash of sea salt
• frozen blueberries
• plain Oikos

Simple and delish. I usually have green monsters for breakfast on the weekdays since they are so quick and I can drink them while I get ready, so my bowls of oats on the weekends have been an extra special treat. :D

After breakfast, I got my boot-ay in gear and started my laundry. I am on the third and final load. Yahoo!

Next up, I had a date with Bob.

*swoon*

I’ll be doing a review of this DVD in the near future. I just haven’t had time to get through all three levels yet. So far, I am loving level one though…but I don’t know if that has more to do with the “view” or the actual yoga part. You catch my drift? Bob, you are one sexy beast!

Then it was time for a much needed mani-pedi. My claws are looking fab right about now. :)

Next up was football, where I supported my team, The Chiefs. Unfortunately, it was yet another disappointing game…Oh, KC, how I urn for you to one day be decent…but I am a loyal fan so I will keep right on supporting!

To mourn to loss of the Chief’s game, I made my way into the kitchen to do some baking therapy.

That brings me to the title of the post…I adapted a recipe I found off of  the Hungry Girl website for “pumpkin squares.” I played with the ingredients a bit and finally came up with:

Flaxy Pumpkin Bars

I was excited to whip out this lovely fall ingredient:

In it goes…

• One 15-oz. can pure pumpkin
• One 12-oz. can evaporated milk (or almond/coconut milk)
• 1/2 cup fat-free liquid egg sub. (egg beaters, or real eggs)
• 1/4 cup flaxmeal
• 1/2 cup sweetener of choice 
• 1 tbsp  pumpkin pie spice
• 1/2 tsp cinnamon
• 1/8 tsp sea salt

Directions:
Preheat oven to 350 degrees.

Combine all ingredients in a bowl, and mix thoroughly.

Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)

Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces.

This recipe was SUPER easy and quick to put together. I have a feeling I will be making this a lot during the cold months ahead, topped with a dollop of Oikos, of course.

Alright blogaroos, I’ve got to get back to my list. I’ve got the motivation today so I need to make the most of it..it never lasts long. ;)

Here’s a toughie Q for you guys:

 What is your favorite dessert when its cold outside?

I’d  have to say that nothing beats pumpkin pie. But I also love baked apples. Mmmm.

Kristi