Thursday, October 27, 2016

Healthy Pumpkin Chocolate Chip Oatmeal Bars

I'm all about the oatmeal bars for breakfast these days. It packs a filling, nutritious, low fat  punch to start your day off right.  It's also a great pre or post workout fuel. A well-plated recipe adapted by me.


2 1/4 cups quick cook oatmeal
 1/2 cup oat flour (I just blend oatmeal to make the flour)
1 1/4 teaspoons baking powder
1 tablespoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg (optional)
1 tablespoon vanilla
3/4 cup pure pumpkin puree (NOT pumpkin filling)
1 cup milk of choice (I've used both 2% and cashew)
1 banana
1/3 cup pure maple syrup 
2 tablespoons all natural nut butter
1/2 cup desired mix-ins: chopped nuts, dried cranberries, chocolate chips, raisins, coconut etc. (I usually use 1/4 chocolate chips and 1/4 nuts)

1- Blend just over 1/2 cup of oatmeal to make your oat flour

2- Mix the oat flour with the oatmeal, baking powder, spices and mix-ins. Stir well.

3- Blend all the wet ingredients together- the pumpkin, milk, banana, maple syrup and nut butter together until creamy (I used my Vitamix)

4- Slowly mix the wet and dry ingredients together until well combined.

5- Coat at 8  by 8 pan with cooking spray and add ingredients to pan.

6- Place in 350 degree over for 20- 25 minutes until cooked. 
7- Let cool in the pan and then cut into pieces. These can stay out at room temperature for a couple days but I usually refrigerate. 

(Makes 16 small bars or eight large ones)

These also are wonderful as an after school snack for hangry kids. I give my kids the small ones as snacks and the big ones are wonderful for a very filling on the go breakfast.

Linking up with Amanda.


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