Ingredients
- 2 ¼ cups old fashioned rolled oats or quick oats (do not use instant oatmeal)
- ½ cup oat flour*
- 1 ¼ teaspoons baking powder (aluminum-free recommended)
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon kosher salt
- ¾ cup pumpkin purée (NOT pumpkin pie filling)
- 1 cup milk of choice (skim, almond, soy, etc.)
- 1 large egg
- ¼ cup pure maple syrup (Grade B preferred)
- 2 tablespoons creamy peanut butter, almond butter, or other nut butter
- ½ cup desired mix-ins (e.g., chopped nuts, dried cranberries, chocolate chips, diced apricots, coconut)
Instructions
- Preheat oven to 350°F (177°C). Lightly coat an 8×8-inch baking pan with cooking spray and set aside.
- In a large mixing bowl, combine the oats, oat flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin purée, milk, egg, maple syrup, and nut butter until smooth.
- Add the wet ingredients to the dry ingredients and stir gently by hand until just combined. Fold in desired mix-ins.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20–25 minutes, until the top is golden, edges are dry, and a knife inserted in the center comes out clean.
- Let the bars cool completely in the pan, then slice into bars and serve.
Notes
- *To make oat flour, pulse rolled oats in a food processor for 1–2 minutes until they reach a flour-like texture. Measure after grinding.
- TO STORE: Store bars in an airtight container in the refrigerator for up to 1 week or at room temperature for up to 3 days.
- TO FREEZE: Wrap bars individually and freeze in a zip-top bag for up to 3 months. Thaw overnight in the fridge or a few hours at room temp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 (of 8)
- Calories: 222
- Sugar: 14g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 22mg
