recently, i reintroduced OATS to my almost-daily food situation after a while of focusing on grain-free recipes and meals. i have been making oatmeal with so many diff mix-ins and trying to change it up to keep it interesting.
i wanted to make a version of an oatmeal that was still nutritionally balanced but did was easier to take on the go, to have as a snack at work or for breakfast at any time. sooo… i made these pumpkin oatmeal bars! tested them out and knew even from tasting the batter that they were gonna be delish and just what i was hoping they would be!
these are still gluten-free, dairy-free, refined-sugar free, and even egg-free! the main ingredients are oats, oat flour [blended up oats, easy!], pumpkin, coconut sugar, and a few other goodies. you can mix in any sort of toppings like chocolate chips, a nut, or even coconut or raisins if you wanted, but i left these plain and they were GREAT.
INGREDIENTS >>
> 1 cup oat flour
> 2 cups GF oats
> 1 can of pumpkin
> 1/2 cup almond butter
> 1 cup nut milk (i used Trader Joe’s macadamia/mixed nut milk)
> 1/2 cup coconut sugar
> 1 tsp baking powder
> 1.5 tbsp cinnamon
> 1 tsp nutmeg
HOW TO MAKE >>
- set oven to 350F.
- combine oats, oat flour, & baking soda. set aside.
- in a large mixing bowl, whisk pumpkin, nut butter, milk, & coconut sugar until incorporated.
- add cinnamon + nutmeg to wet mixture; stir until combined.
- add dry ingredients to wet, stirring until fully mixed.
- pour into a parchment-lined + greased baking dish (i used a brownie pan), and press down to eliminate extra air within batter.
- bake on 350F for 20-25 minutes or until top begins to brown and firm up.
- cut into 8-16 bars, depending on the size you want! store on counter for a few days or in fridge for up to 1 week.
- HAPPY FALL
rachel tiedmann 