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A Healthy and Gluten-Free, Pumpkin-Oat Bake Recipe from Lindsay Cotter of

May 08, 2014

We are posting this recipe favorite from nutrition specialist, Lindsay Cotter of  This one is super nutritious and easy to make.  Pumpkin Super-Oat Bake

Cotter Crunch Pumpkin Oat Bar Recipe


1 cup pumpkin puree
1/4 cup coconut milk or milk of choice
1 tsp baking soda
dash of salt
2 tsp cinnamon
1/4 cup stevia baking sugar (or brown sugar or coconut sugar)
2 tbsp molasses (optional)
1 egg
1 cup GF oats ( I used love grown super Oats with chia, seeds, nuts, etc.) If you have regular oats, maybe add in a couple tbsp crushed nuts or seeds or chia.
1/3 cup almond meal (can also use other flour or coconut flour)


Combine your wet ingredients first, mix then add in your dry. Mix batter until blended. pour in greased 9x5x3 bread pan or brownie pan will work too. Cook at 375F for about 30 minutes. Check a little earlier just in case your oven bakes faster.


Linday Cotter is a nutrition specialist and fitness professional, and wife to a professional triathlete.  Her blogs and recipes include gluten-free, and nutritious creations for athletes and non-athletes alike.  You can find her at the following sites:

Healthy Bites on FB -
Instagram -



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