Another delicious NH approved dessert full of those seasonal flavors we all look forward to enjoying this time of year. The best part is that these Pumpkin Oatmeal Bars are gluten-free, have no added sugar, include a good amount of fiber to keep us full longer, and are made with better whole ingredients. Nothing spooky to see here
PUMPKIN OATMEAL BARS
🔸2.5 cups gluten-free old fashioned oats, divided
🔸1 cup unsweetened milk, any kind (we used unsweetened almond milk)
🔸1/2 cup organic pumpkin puree (not
pumpkin pie filling)
🔸1 tsp SweetLeaf liquid Stevia (or more to taste preference) in Pumpkin Spice or SteviaClear plain flavor
🔸1/4 cup coconut oil, melted
🔸1 teaspoon vanilla
🔸1 teaspoon pumpkin pie spice
🔸1/2 teaspoon baking powder
🔸1/4 teaspoon baking soda
🔸1/4 teaspoon salt
🔸1/3 cup pecan halves, roughly chopped (optional)
1. Preheat the oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
2. Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup of oat flour.)
3. Add milk, pumpkin puree, stevia, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1.5 cups oats, oat flour, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into the prepared baking pan.
4. Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.