Pumpkin Oat Bars Gluten Free Recipes

PUMPKIN OAT BARS

Pumpkin Oat Bars image

Quick and easy pumpkin bars for a healthy snack or breakfast.

Provided by Portland Girl

Categories Fruits and Vegetables Vegetables Squash

Time 40m

Yield 9

Number Of Ingredients 11

Ingredients

1 ½ cups quick cooking oats
¼ cup packed dark brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon pumpkin pie spice
½ teaspoon kosher salt
½ cup half-and-half
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 ½ cups pumpkin puree

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and 8x8-inch baking pan.
Stir oats, brown sugar, baking powder, cinnamon, nutmeg, pumpkin pie spice, and kosher salt together in a bowl; make a well in the center. Pour half-and-half, egg, and vanilla extract into well in the center of the oat mixture; stir to combine. Add pumpkin to half-and-half oat mixture and mix thoroughly. Pour pumpkin batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 19.6 g, Cholesterol 25.6 mg, Fat 3.2 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 275.2 mg, Sugar 7.6 g

PUMPKIN-OAT BARS (GLUTEN FREE)

Pumpkin-Oat Bars (Gluten Free) image

This recipe was inspired by a recipe from Ambitious Kitchen. The bars have the texture of brownies - dense, moist, and yummy. I love that there is almost no fat in the recipe and that it uses nutritious ingredients. I hope you enjoy the pumpkin oat bars :)

Provided by Merry Cook

Categories Grains

Time 50m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 16

Ingredients

4 cups gluten-free oats
1 cup dark brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
2 teaspoons pure vanilla extract
1 cup unsweetened applesauce
2 tablespoons olive oil or 2 tablespoons coconut oil
1/2 cup chocolate chips
1/2 cup pecans, chopped
1/2 cup golden raisin (optional)
4 tablespoons maple syrup (optional)

Steps:

Preheat oven to 350 degrees F. Spray an 8x11, or two 9 inch round, baking pan with nonstick cooking spray.
Make oat flour: Place oatmeal in blender or food processor and blend for 1-2 minutes until oatmeal resembles coarse flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. NOTE: oats are measured before you processes them.
In a large bowl mix oats, brown sugar, salt, spices, baking powder, and baking soda. Make a well in the dry ingredients and add the pumpkin, apple sauce, oil, and vanilla. Combine until mixed well. NOTE: the batter should be looser than cookie dough but thicker than cake batter. If your batter is too thick add a little water 1/4 cup at a time until it looks right.
Gently fold in chocolate chips, raisins, and/or nuts.
Pour batter into prepared pans and gently smooth top. Bake for 35-45 minutes, or until knife inserted into center comes out clean. Timing will depend on what size pan you use, but definitely check around 30 minutes.
Once out of the oven drizzle the top with maple syrup (optional). It soaks in so they wont be super sticky.
NOTES:.
You can use "old fashioned" or "quick" rolled oats. Use Gluten-free oats only if you want to avoid gluten.
Try white chocolate chips, milk chocolate chips, cinnamon chips, or even butterscotch chips.
On occasion I've substituted part of the oats with granola cereal (processed into flour) with good results.
Next I want to experiment with using pureed butternut or zucchini squash in place of the pumpkin because pumpkin is more difficult to find outside the holidays.

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