Healthier Oat Pumpkin Bars
Bake in preheated oven 350*F. for 25-30 minutes in cooking sprayed or parchment paper 2.2 quart oblong pan or 8”x8” Square baking dish
Dry Ingredients:
*2 and 1/2 cups Rolled Old Fashion Oats
*1/2 cup White Whole Wheat Flour or Flour of choice
*2 teaspoon ground Cinnamon, like Ceylon
*1/8 teaspoon ground Nutmeg
*1/4 teaspoon ground Cloves
*1/2 teaspoon ground Ginger
*1/2 teaspoon Kosher Salt
*1/4 teaspoon Baking Powder
*1/4 teaspoon Baking Soda
Wet Ingredients:
*1 cup Pumpkin Purée
*1/4 to 1/2 cup Pure Maple Syrup
*1/2 cup Extra Light Olive Oil or other neutral oil
*2 Eggs, whisked or for 2 Egg substitute 2 tablespoon Flaxseed Meal or Chia Seeds mixed with 6 tablespoons Water, let sit 5 minutes or until set
*1 teaspoon Vanilla Extract
Toppings:
*Sprinkle on your Favorite Granola
*1/4 to 1/2 cup Semi-Sweet or mix Dark Chocolate Chips and Semi-Sweet
*Chopped Pecans, optional
Note: Refrigerate after a day or up to 5 days in the fridge or double bagged 3 months in Freezer.
Instructions:
In a 8 cup mixing bowl add: Oats, flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda and salt. Toss together.
Then in another mixing bowl add the wet ingredients: Pumpkin, maple syrup, oil, eggs of choice and vanilla.
Add the wet ingredients to the dry and hand mix to combine. Pour mixture into prepared baking dish and bake.
Cool completely before cutting, these are on the crumbly side!
Recipe adapted from EatDrinkLove
Enjoy!
Lindy
