PUMPKIN-OAT BARS (GLUTEN FREE)

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Pumpkin-Oat Bars (Gluten Free) image

This recipe was inspired by a recipe from Ambitious Kitchen. The bars have the texture of brownies - dense, moist, and yummy. I love that there is almost no fat in the recipe and that it uses nutritious ingredients. I hope you enjoy the pumpkin oat bars :)

Provided by Merry Cook

Categories     Grains

Time 50m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 16

4 cups gluten-free oats
1 cup dark brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
2 teaspoons pure vanilla extract
1 cup unsweetened applesauce
2 tablespoons olive oil or 2 tablespoons coconut oil
1/2 cup chocolate chips
1/2 cup pecans, chopped
1/2 cup golden raisin (optional)
4 tablespoons maple syrup (optional)

Steps:

  • Preheat oven to 350 degrees F. Spray an 8x11, or two 9 inch round, baking pan with nonstick cooking spray.
  • Make oat flour: Place oatmeal in blender or food processor and blend for 1-2 minutes until oatmeal resembles coarse flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. NOTE: oats are measured before you processes them.
  • In a large bowl mix oats, brown sugar, salt, spices, baking powder, and baking soda. Make a well in the dry ingredients and add the pumpkin, apple sauce, oil, and vanilla. Combine until mixed well. NOTE: the batter should be looser than cookie dough but thicker than cake batter. If your batter is too thick add a little water 1/4 cup at a time until it looks right.
  • Gently fold in chocolate chips, raisins, and/or nuts.
  • Pour batter into prepared pans and gently smooth top. Bake for 35-45 minutes, or until knife inserted into center comes out clean. Timing will depend on what size pan you use, but definitely check around 30 minutes.
  • Once out of the oven drizzle the top with maple syrup (optional). It soaks in so they wont be super sticky.
  • NOTES:.
  • You can use "old fashioned" or "quick" rolled oats. Use Gluten-free oats only if you want to avoid gluten.
  • Try white chocolate chips, milk chocolate chips, cinnamon chips, or even butterscotch chips.
  • On occasion I've substituted part of the oats with granola cereal (processed into flour) with good results.
  • Next I want to experiment with using pureed butternut or zucchini squash in place of the pumpkin because pumpkin is more difficult to find outside the holidays.

NEXFEX MANISH
m.nexfex@gmail.com

I made these bars for my gluten-free friend and she loved them! They're a great way to enjoy pumpkin season without the gluten.


Arminda Paz
a-p@yahoo.com

These bars were a bit too dry for my taste. I think I would add more pumpkin puree next time.


Item Gabriel
gabriel@aol.com

I'm not a huge fan of pumpkin, but I really enjoyed these bars. They're not too sweet and the oat topping adds a nice texture.


Ashraf Ji
ji_a@hotmail.com

I made these bars for a bake sale and they sold out in minutes! Everyone loved them.


Jaseena Paula
jaseenap@hotmail.co.uk

These bars were easy to make and turned out perfectly. I love the crunchy oat topping.


Imran Kattball
kattball_imran96@yahoo.com

I love the combination of pumpkin and oats in these bars. They're a great way to warm up on a cold day.


Dave Hourihan
dh@hotmail.fr

These bars were delicious! I made them for a Thanksgiving dessert and they were a huge hit. I will definitely be making them again.


Ad. Razzak
ar@yahoo.com

I followed the recipe exactly and the bars turned out dry and crumbly. I'm not sure what went wrong.


Tyler Manywhitehorses
tyler20@gmail.com

These bars were a bit too sweet for my taste, but my kids loved them. They're a great snack or dessert for a crowd.


Pond Creatures
c-pond49@gmail.com

I love these bars! They're so moist and flavorful. I also appreciate that they're gluten-free, as I have a gluten intolerance.


AI Sohag TV
sai33@hotmail.fr

These bars were easy to make and turned out great! I used a gluten-free flour blend and they still came out perfect. I will definitely be making these again.


Shawon islam
shawoni57@yahoo.com

I made these bars for a potluck and they were gone in minutes! Everyone loved them. They're a great way to use up leftover pumpkin puree, and they're also gluten-free, which is a bonus.


Angle Morgan
m_angle@gmail.com

These pumpkin oat bars were a hit with my family! They have a delicious, moist texture and the perfect balance of spices. I especially loved the crunchy oat topping. I will definitely be making these again.


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