Pumpkin Oatmeal Bars
Keeping in line with speedcooking, the hands-on portion of this recipe is done in about 5 minutes and they're out of the oven in 30. Speaking of out of the oven, if you eat them still warm from the oven, you'll be in total heaven.
Servings 9 bars
- 1 cup flour
- 1 cup quick oats
- 1/2 cup brown sugar packed
- 1/2 cup butter 1 stick
- 1 1/2 teaspoons ground cinnamon divided
- 1/4 teaspoon baking soda
- 3/4 cup pumpkin puree
- 3 tablespoons pure maple syrup
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper.
If using a food processor, add the flour, oats, sugar, butter, 1/2 teaspoon cinnamon, and baking soda to the bowl fitted with the dough blade. Process in 10 second bursts until you have a crumbly mixture with small dots of butter throughout. If using a pastry cutter, add mixture to a small bowl and cut together until you have a crumbly mixture with small dots of butter throughout.
Spread half of the mixture into the prepared pan and press to flatten.
Stir together the pumpkin, maple syrup, remaining 1 teaspoon of cinnamon, nutmeg, and ginger until combined. Spread gently over the oat mixture.
Sprinkle remaining oat mixture over the top.
If baking in a convection oven, bake for 28 minutes or until golden brown and edges are holding together. If baking in a standard oven, bake for 35 minutes or until golden brown and edges are holding together.
Serve warm or at room temperature - bars will be fairly soft and crumbly and are easiest eaten with a fork.
Calories: 246kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 126mg | Potassium: 119mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3495IU | Vitamin C: 0.8mg | Calcium: 35mg | Iron: 1.5mg