Pumpkin Oatmeal Breakfast Bars

$To make these tasty bars, gather these key items: - 2 cups rolled oats - 1 cup canned pumpkin puree - 1/2 cup maple syrup - 1/4 cup almond butter (or peanut butter) - 1/2 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon baking powder - 1/4 teaspoon salt These ingredients work together to create a moist and flavorful bar. The oats give a nice chewy texture. The pumpkin adds moisture and a hint of sweetness. You can customize your bars with these fun extras: - 1/2 cup chopped walnuts - 1/2 cup dried cranberries or chocolate chips Adding walnuts gives a nice crunch. Dried cranberries add a sweet-tart flavor. Chocolate chips bring a rich sweetness that kids love. Feel free to mix and match! If you have dietary needs, don’t worry! Here are some easy swaps: - Use sunflower seed butter instead of almond or peanut butter for nut-free bars. - Substitute agave syrup for maple syrup if you need a vegan option. - For gluten-free bars, find certified gluten-free rolled oats. These substitutions help everyone enjoy this delicious treat. With a few simple changes, you can make these bars fit your diet. 1. Start by preheating your oven to 350°F (175°C). Grab an 8x8 inch baking pan. Line it with parchment paper. Leave some paper hanging over the edges. This helps when you take the bars out later. 2. In a large bowl, mix 2 cups of rolled oats with 1 cup of canned pumpkin puree. Add 1/2 cup of maple syrup and 1/4 cup of almond butter. Don’t forget 1/2 teaspoon of vanilla extract. Stir until the mix is smooth. 3. Now, add 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Stir again to blend all the dry items. 4. If you like, fold in 1/2 cup of chopped walnuts and 1/2 cup of dried cranberries or chocolate chips. Mix them well. 5. Pour the mixture into the prepared baking pan. Use a spatula to spread it evenly in the pan. 6. Bake for 25-30 minutes. Check if the edges turn golden. Insert a toothpick into the center. If it comes out clean, it’s ready! 7. After baking, let the bars cool in the pan for about 10 minutes. Use the parchment paper to lift them out. 8. Move the bars to a wire rack to cool completely. Once cool, slice them into bars. To get the best texture, make sure your oats are rolled, not instant. Rolled oats give the bars a chewy bite. If you want more moisture, add a bit more pumpkin puree. But be careful not to add too much, or the bars will be too soft. Mixing the batter well helps blend all the flavors. Let the bars cool completely on a wire rack. This keeps them from getting soggy. To serve, stack them on a wooden board or a nice plate. Drizzle extra maple syrup on top. A sprinkle of cinnamon adds a lovely touch. Enjoy these bars with a warm drink for a cozy breakfast! To store leftover pumpkin oatmeal bars, place them in an airtight container. Keep them at room temperature for up to three days. If you want them to last longer, store them in the fridge. This will keep them fresh for about a week. You can freeze these bars for later. First, let them cool completely. Then, wrap each bar in plastic wrap. Place the wrapped bars in a freezer bag or a container. They can last up to three months in the freezer. When you're ready to eat, just thaw them in the fridge overnight. To reheat your bars, use the microwave for a quick option. Heat them for about 15 to 20 seconds. If you prefer the oven, preheat it to 300°F (150°C). Place the bars on a baking sheet and warm them for 10 minutes. This helps to bring back that fresh-baked taste. {{image_2}} To make nut-free pumpkin oatmeal breakfast bars, swap almond butter for sunflower seed butter. This change keeps the bars creamy and adds a nutty flavor without nuts. You can also skip the walnuts entirely. These bars will still taste great and be safe for schools or nut-free zones. For vegan pumpkin bars, use maple syrup as your sweetener. Instead of almond butter, try coconut oil or another plant-based fat. Ensure your chocolate chips are dairy-free if you choose to add them. This way, everyone can enjoy these tasty bars without animal products. To boost flavors, consider adding ginger or cloves. A pinch of allspice can add warmth, too. You might also mix in some vanilla extract to enrich the taste. These small changes can make your bars stand out and give them a unique twist! To keep your pumpkin oatmeal breakfast bars fresh, use airtight containers. Glass or plastic containers work well. You can also wrap the bars in plastic wrap or aluminum foil. At room temperature, these bars stay fresh for about three days. If you store them in the fridge, they last up to a week. The cold helps maintain their texture and flavor. Look for signs like a change in color or a strange smell. If you see mold, throw the bars away. Tasting a small piece can also help check for spoilage. If they taste off, it’s best to discard them. Yes, you can use fresh pumpkin. Simply roast and puree it. Fresh pumpkin has a nice flavor. Make sure it is smooth like canned pumpkin. To make these bars gluten-free, use certified gluten-free oats. Check the packaging for this label. All other ingredients are gluten-free. You can use honey or agave syrup. Both options will keep the bars sweet. If you prefer a lower sugar option, try mashed bananas. Yes, you can add protein powder. Start with one scoop and mix it in with the dry ingredients. This will boost the protein content of your bars. To adjust sweetness, you can add more or less maple syrup. Taste the batter before baking. If you want it sweeter, add a bit more syrup or a sweetener. Pumpkin oatmeal breakfast bars are simple to make and great for any meal. We covered the key ingredients, options for all diets, and step-by-step methods for baking. Use my tips to store, freeze, and reheat your bars. You can try different flavors and keep them fresh for weeks. These bars are not just tasty; they fit various needs and preferences. Enjoy making these healthy treats, and remember, they are easy to customize! Your perfect breakfast is just a bake away.$

Indulge in the delightful taste of fall with these Pumpkin Spice Oatmeal Breakfast Bars! Easy to make and perfect for busy mornings, these bars blend wholesome oats, pumpkin puree, and warm spices for a nutritious treat. With added options for walnuts and cranberries or chocolate chips, they’re a delicious way to start your day! Click to discover the full recipe and elevate your breakfast game!

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Ingredients

2 cups rolled oats

1 cup canned pumpkin puree

1/2 cup maple syrup

1/4 cup almond butter (or peanut butter)

1/2 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

1/2 cup dried cranberries or chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, combine the rolled oats, pumpkin puree, maple syrup, almond butter, and vanilla extract. Mix well until smooth and well combined.

Add the ground cinnamon, nutmeg, baking powder, and salt to the mixture. Stir to incorporate all the dry ingredients.

If using walnuts and cranberries or chocolate chips, fold them into the mixture until evenly distributed.

Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.

Once baked, allow the bars to cool in the pan for about 10 minutes before lifting them out using the parchment overhang.

Let them cool completely on a wire rack before slicing them into bars.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 16 bars

- Presentation Tips: Stack the bars on a wooden board or a plate, and drizzle some extra maple syrup on top or sprinkle with a dusting of cinnamon for a charming finishing touch.