Ingredients
2 cups whole oats, soaked overnight in water (drain before using)
1 cup pumpkin (such as sweet dumpling or kabocha), steamed or roasted and puréed
2 eggs or 1 flax egg (1 tbsp ground flaxseed + 2½ tbsp water)
2–3 tbsp ACTIVIST Raw Mānuka Honey 300+MGO, adjusted to taste
2 tbsp ground flaxseed
1 tbsp ground chia seeds
1 tsp hojicha powder (or more to taste, depending on strength and roast)
½ tsp sea salt
½ tsp cinnamon (optional but lovely)
½ cup chopped dark chocolate or chocolate chips
⅓ cup chopped nuts, lightly toasted (walnuts, pecans, or almonds work well)
1–2 tbsp coconut oil, melted (optional, for extra richness and moisture)
Method
Prepare the pumpkin:
If you don’t already have pumpkin purée on hand, it’s easy to make. Simply cut a sweet dumpling or kabocha pumpkin into chunks, remove the seeds, then steam or roast until tender (about 15–20 minutes). Purée until smooth — the texture should be thick and creamy, not watery.
Preheat the oven to 180°C (350°F) and line a small baking dish (approx. 20 x 20 cm / 8 x 8 inch) with parchment paper.
Whisk wet ingredients:
In a large bowl, combine the eggs, Mānuka honey, melted coconut oil (if using), and pumpkin purée until smooth.
Add dry ingredients:
Stir in the drained oats, flaxseed, chia seeds, hojicha powder, salt, and cinnamon. Mix until evenly combined.
Fold in chocolate and nuts:
Add the chopped chocolate and toasted nuts. Mix gently.
Check consistency:
The mixture should be thick and scoopable — similar to porridge that holds its shape when spread in the pan.
If it feels too dry, add a splash of milk or a bit more pumpkin.
If it feels too wet, add a spoonful of oats or flaxseed to absorb excess moisture.
Rest the batter:
Let sit for 5–10 minutes to allow the oats and seeds to absorb moisture.
Bake:
Spread the mixture evenly into the prepared pan and bake for 25–30 minutes, or until the edges are golden and the center is set.
Cool and slice:
Let cool completely before cutting into bars.
Notes
- Store in the fridge for up to 5 days, or freeze for later.
- Hojicha adds a grounding, roasted-tea flavor that pairs beautifully with the sweetness of pumpkin and honey.
- For extra crunch, sprinkle chopped nuts or pumpkin seeds on top before baking.
- Delicious served warm, with a drizzle of Mānuka honey, a spoonful of Greek yogurt, or nut butter on top.
