Maple Pumpkin Oatmeal Breakfast Bars

Ben and I are thinking about vacationing somewhere fun between Christmas and New Years this year. Actually I should say “vacation” because taking a trip with small children is just watching them in a different place, but still. Change of scenery! No cooking and cleaning! Get me outta here!

That said, our first pick was Vail, CO because nothing says rest and relaxation like driving through the rockies during a winter snow storm in a minivan. Oh my gosh I am turning into such a crochety old woman. HA! Seriously though, we went to Vail for the first time back in 2016 when it was just Ben, Lincoln, and me and fell in LOVE. Such a magical place – feels like a little German village.

Anyway, do you know how much hotel rooms, condos, heck – subbasement rentals cost in Vail between Christmas and New Years? Let’s just say it’s OUT OF BUDGET. I mean, of course Vail is very chichi and that week is prime skiing time, but sometimes you pray you’ll get lucky. Guess I should plan a trip to Vegas for that!

I actually did hit the jackpot last week when I decided to give my uber popular Maple Cinnamon Oatmeal Breakfast Bars a fall spin and ended up with Maple Pumpkin Oatmeal Breakfast Bars. Here’s what you need to know about these soft and dense oatmeal bars that make the perfect breakfast or snack: they’re healthy, easy to make, and taste like sweet, spiced pumpkin cake. We ate an entire pan in 24 hours. SO INTO IT!

We’ve finally gotten into a good rhythm with getting the boys up and ready in the morning and, long story short, Ben is in charge of breakfast…which commences at 6:45am. Woof. Even longer story short, nobody hates mornings more then Ben. NOBODY. That said, he really appreciates when I have breakfast bars sliced and waiting in the fridge so he can slap a couple onto plates then stand sleep while the boys have at ’em.

Now fall officially kicks off next weekend and, although it was a sweltering 90 degrees here today, these bars were a great way to kick off the new season. Syrup, spice, and everything nice!? Ahem. It’s definitely too hot for Easy Pumpkin Spice Lattes but it’s never the wrong time for these bars which you can prep on the weekend and enjoy all week long. They’re INSANE warm from the oven but again, keep perfectly in the fridge. You can even individually wrap the bars in saran wrap and freeze.

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Onward!

How to Make This Recipe

This is a 1-bowl recipe so start by whisking up the wet ingredients in a large one. That includes pumpkin puree, an egg, milk (any kind – I use unsweetened almond milk,) coconut oil, vanilla, and pure maple syrup. None of that pancake syrup, ya’ hear?! I buy organic maple syrup at Costco and it’s just fab.

Next stir in the dry ingredients including gluten-free oats, oat flour, baking soda, baking powder, salt, chia seeds, and pumpkin pie spice.

I make oat flour from gluten-free oats in my food processor – just process for a minute or two until the oats are finely ground. If you already have oat flour on hand, you can use a scant cup in the recipe instead.

Pour the mixture into a nonstick sprayed 8×8 baking pan then bake for 35-40 minutes at 350 degrees. Check on the bars at the 25 minute mark – if the edges are already turning golden brown, place a piece of foil on top which will allow the center to bake through before the sides brown too much.

As I mentioned, these bars are killerrrr warm but also keep super well in the fridge to slice and eat all week long. Hey, warm, cold – it doesn’t matter, you are going to LOVE these perfectly sweet and spiced pumpkin oatmeal bars! Enjoy!