PUMPKIN-OAT BARS (GLUTEN FREE)
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
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.
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NEXFEX MANISH
m.nexfex@gmail.comI 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.comThese bars were a bit too dry for my taste. I think I would add more pumpkin puree next time.
Item Gabriel
gabriel@aol.comI'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.comI made these bars for a bake sale and they sold out in minutes! Everyone loved them.
Jaseena Paula
jaseenap@hotmail.co.ukThese bars were easy to make and turned out perfectly. I love the crunchy oat topping.
Imran Kattball
kattball_imran96@yahoo.comI 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.frThese 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.comI followed the recipe exactly and the bars turned out dry and crumbly. I'm not sure what went wrong.
Tyler Manywhitehorses
tyler20@gmail.comThese 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.comI 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.frThese 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.comI 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.comThese 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.