Maple Pumpkin Oatmeal Breakfast Bars are a delectable gluten-free breakfast or snack recipe that’s flavored with pumpkin pie spice and pure maple syrup. Healthy, easy, and delicious.
Ben and I are contemplating traveling some place fun among Christmas and New Years this year. All things considered I should say “get-away” in light of the fact that going on an outing with little kids is simply watching them in a better place, yet. Change of view! No cooking and cleaning! Get me outta here!
All things considered, our first pick was Vail, CO since nothing says rest and unwinding like passing through the rockies throughout a colder time of year blizzard in a minivan. Gracious my gosh I am transforming into such a crochety elderly person. HA! Truly however, we went to Vail interestingly back in 2016 when it was simply Ben, Lincoln, and me and fell head over heels in love. A particularly enchanted spot – feels like a little German town.
In any case, do you realize what amount of lodgings, townhouses, hell – subbasement rentals cost in Vail among Christmas and New Years? How about we simply say it’s OUT OF BUDGET. That is to say, obviously Vail is exceptionally chichi and that week is prime skiing time, however at times you implore you’ll luck out. Conjecture I should design an outing to Vegas for that!
I really hit the big stake a week ago when I chose to give my super mainstream Maple Cinnamon Oatmeal Breakfast Bars a fall turn and wound up with Maple Pumpkin Oatmeal Breakfast Bars. This is what you need to think about these delicate and thick oats bars that make the ideal breakfast or tidbit: they’re sound, simple to make, and possess a flavor like sweet, spiced pumpkin cake. We ate a whole dish in 24 hours. SO INTO IT!
This is a 1-bowl recipe so start by whisking up the wet ingredients in a large one. That includes pumpkin puree, an egg, milk (any kind – I use unsweetened almond milk,) coconut oil, vanilla, and pure maple syrup. None of that pancake syrup, ya’ hear?! I buy organic maple syrup at Costco and it’s just fab.
As I mentioned, these bars are killerrrr warm but also keep super well in the fridge to slice and eat all week long. Hey, warm, cold – it doesn’t matter, you are going to LOVE these perfectly sweet and spiced pumpkin oatmeal bars! Enjoy!
INGREDIENTS
makes 9-12 bars
- 2-1/2 cups gluten-free old fashioned oats, divided
- 1 cup milk, any kind (I used unsweetened almond milk)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup pure maple syrup (not pancake syrup)
- 1/4 cup coconut oil, melted
- 1 egg
- 1 teaspoon vanilla
- 2 Tablespoons chia seeds
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup pecan halves, roughly chopped (optional).
DIRECTIONS
- Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
- Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
- Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
- Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.
