Pumpkin Oat Bars Gluten Free Recipes
PUMPKIN OAT BARS
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
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)
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
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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