Pumpkin Oat Bars Recipes

PUMPKIN OATMEAL BARS

Steps:

• In a large bowl, combine cake mix and oats; set aside 1/2 cup for topping. Add the butter, honey and water to the remaining cake mixture. Press onto the bottom of a 13x9-in. baking pan coated with cooking spray., For filling, in a large bowl, beat the pumpkin, cream cheese, milk, brown sugar, maple syrup, cinnamon, vanilla, allspice and cloves until blended. Add egg and egg white; beat on low speed just until combined. Pour over crust. In a small bowl, combine the walnuts, butter and reserved cake mixture; sprinkle over filling., Bake at 350° for 30-35 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.

PUMPKIN OAT BARS

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.

PUMPKIN-OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch pan with cooking spray.
• Combine pumpkin puree, brown sugar, and eggs in a large bowl; beat with an electric mixer until smooth and creamy.
• Mix together flour, baking soda, cinnamon, nutmeg, and cloves in a separate bowl. Slowly add flour mixture to pumpkin mixture until combined. Stir in oats and raisins. Spread batter evenly in the prepared pan.
• Bake in the preheated oven until a fork inserted into the center comes out clean, 20 to 25 minutes. Allow to cool completely, then slice into 20 bars.

PUMPKIN-OAT BARS (GLUTEN FREE)

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.