Maple Pumpkin Oatmeal Breakfast Bars are a tasty without gluten breakfast or nibble formula that is seasoned with pumpkin pie flavor and unadulterated maple syrup. Solid, simple, and flavorful.
Ben and I are pondering traveling some place fun among Christmas and New Years this year. As a matter of fact I should state “excursion” in statements since traveling with little youngsters is simply watching them in a better place, yet at the same time. Change of landscape! No cooking and cleaning! Get me outta here!
All things considered, our first pick was Vail, CO since nothing says rest and unwinding like driving through the rockies amid a winter snow storm in a minivan. Gracious my gosh I am transforming into such a crochety elderly person. HA! Genuinely however, we went to Vail out of the blue in 2016 when it was simply Ben, Lincoln, and me (so peculiar to recall when we just had one youngster – appears as though another person’s life!) and became hopelessly enamored. Such a supernatural spot – feels like a little German town.
Anyway, do you realize what amount of lodgings, apartment suites, hell – subbasement rentals cost in Vail among Christmas and New Years? Allows simply state it’s OUT OF BUDGET. That is to say, obviously Vail is chichi and that week is prime skiing time, yet now and again you implore you’ll luck out. Supposition I should design an excursion to Vegas for that!
- 2-1/2 cups gluten-free old fashioned oats, divided
- 1 cup milk, any kind (I used unsweetened almond milk)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup pure maple syrup (not pancake syrup)
- 1/4 cup coconut oil, melted
- 1 egg
- 1 teaspoon vanilla
- 2 Tablespoons chia seeds
- 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)
- Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
- 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 oat flour.)
- Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
- 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.
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