Oatmeal fans will love these chewy, baked pumpkin oatmeal bars, packed with heart-healthy oats, sweet pumpkin puree, a hint of pumpkin pie spice, and decadent chocolate chips.
The recipe is fool-proof (even if you’re not a baker, like me). Simply mix the ingredients in a bowl then pop in the oven, and voila! These baked pumpkin oatmeal bars are like a warm, chewy, creamy bowl of oatmeal in an easy-to-make (over-sized) finger food!
They are great for packed lunches for the kids or even as a mid-morning or afternoon snack for moms and dads.
(Yields 9 2 x 3 inch bars) *Quantity depends on desired bar size
3 cups quick oats
1 large egg, whisked
2 tsp. baking powder
1 tsp. pumpkin pie spice
1 cup unsweetened coconut milk or milk of choice
1/2 cup canned or puréed pumpkin
1/4 cup maple syrup
1 tbs. vanilla extract
1/2 cup chocolate chips
1/8 tsp. sea salt (optional)
Preheat oven to 35o degrees.
Whisk egg in a medium-sized bowl for a few minutes or until frothy. Add all the wet ingredients and whisk until combined. Add the dry ingredients and stir with a spatula or large spoon until combined. The batter should be thick and somewhat sticky.
Scoop out batter into a 12 x 5.5 x 2 inch biscotti pan lined with parchment paper then spread the batter out with a spatula cooking with coconut oil or cooking spray until even and uniform.
*Using a biscotti pan yields somewhat thick bars (about 1 inch thick). You can also use a larger pan if you prefer more compact bars!
Bake for 15-20 minutes or until the top is lightly browned and a toothpick inserted comes out clean. Do not over-bake otherwise the bars will be on the dry side! Set aside and allow to cool completely before slicing into desired portions.
Prepare the night before and serve at breakfast with a warm glass of milk, as a mid-morning or afternoon snack for the kids at school…
Or sneak one off to work for a hearty, healthy snack for yourself!
Store in the fridge in an air-tight container or zip-lock bag for 4-5 days or in the freezer for up to 3 months.