Maple Pumpkin Oatmeal Breakfast Bars
Try this Maple Pumpkin Oatmeal Breakfast Bars recipe, or contribute your own.
Try this Maple Pumpkin Oatmeal Breakfast Bars recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup coconut oil melted
- 1/4 teaspoon baking soda
- 2 tablespoons chia seeds
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2-1/2 cups gluten-free old fashioned oats divided
- 1 cup milk any kind (i used unsweetened almond milk)
- 1/2 cup pure maple syrup (not pancake syrup)
- 1/3 cup pecan halves roughly chopped (optional)
- Carbohydrate 2.28758036873373 g
- Cholesterol 13.7384259255577 mg
- Fat 15.0851274116121 g
- Fiber 1.58957411267699 g
- Protein 1.07192222149927 g
- Saturated Fat 8.84811011539332 g
- Serving Size 1 1 Serving (25g)
- Sodium 41.7743148046226 mg
- Sugar 0.698006256056745 g
- Trans Fat 0.923975259498333 g
- Calories 144 calories
Step-by-step
- Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.
- Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
- Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
- Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark - if the edges are browning too quickly, place a piece of foil on top of the baking pan.
- Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.
Maple Pumpkin Oatmeal Breakfast Bars: A Busy Mom's Go-To Recipe
Mornings in our house are a whirlwind. Between getting the kids ready for school, packing lunches, and making sure everyone has their shoes on (a battle in itself!), finding time for a healthy and delicious breakfast feels like a Herculean task. That's where these Maple Pumpkin Oatmeal Breakfast Bars come in. They're not only packed with wholesome ingredients and bursting with autumnal flavor, but they're also incredibly easy to make ahead of time, saving me precious minutes (and sanity) on those chaotic mornings.
I stumbled upon this recipe while searching for a quick breakfast solution that wouldn’t leave me relying on sugary cereals or processed snacks. My kids are notoriously picky eaters, but even they devoured these bars! The blend of pumpkin, maple syrup, and warm spices is irresistible, striking a perfect balance between sweet and subtly savory. The oats provide a hearty texture, leaving everyone feeling full and energized until lunchtime. The best part? I can whip up a batch on the weekend and have breakfast sorted for the entire week. It's a game-changer for a busy mom like me, and I'm sharing this life-saver with all my fellow time-strapped parents.
The Magic of Make-Ahead Meals: This recipe is all about efficiency. I usually dedicate a Sunday afternoon to baking a large batch. Once cooled, I slice the bars and wrap them individually in plastic wrap. Then, they go straight into the freezer. Each morning, I simply grab a bar from the freezer, and by lunchtime, it's perfectly thawed and ready to eat. No more frantic searches for a healthy breakfast option – it's right there, waiting for me. This method is fantastic for meal prepping breakfast for the week, eliminating that morning scramble completely.
Beyond Breakfast: Don't limit these bars to just breakfast! They make a fantastic on-the-go snack for kids' school lunches, an afternoon pick-me-up, or even a satisfying dessert. Their versatility is one of the things I love most about them. They're easily adaptable, too. If you're not a fan of pecans, feel free to omit them or substitute them with walnuts, almonds, or even chocolate chips (for a decadent twist!). You can also experiment with different types of milk – I've used almond, soy, and even regular cow's milk with success. The possibilities are endless!
Ingredient Spotlight: The star of the show is definitely the pumpkin puree. Make sure you use pure pumpkin puree, not pumpkin pie filling (which contains added sugar and spices). The maple syrup adds a natural sweetness without the artificial aftertaste of many processed sweeteners. And the spices? They're what elevate this recipe from good to absolutely divine. The warmth of pumpkin pie spice is perfectly balanced by the subtle sweetness of maple. The result? A breakfast bar that's as comforting as it is delicious.
A Recipe for Success (and Sanity): These Maple Pumpkin Oatmeal Breakfast Bars are more than just a recipe; they're a solution. A solution to the morning rush, a solution to healthy eating on the go, and a solution to the constant quest for quick and delicious meals that the whole family will enjoy. So, try this recipe, and let me know what you think. I'm confident it'll become a staple in your kitchen, too. Happy baking (and happy mornings!), fellow busy moms!
Ingredients: (Remember to check the full recipe for exact measurements)
- Old-fashioned oats
- Pumpkin puree
- Maple syrup
- Coconut oil
- Egg
- Vanilla extract
- Milk (any kind)
- Chia seeds
- Pumpkin pie spice
- Baking powder
- Baking soda
- Salt
- Pecans (optional)
