PUMPKIN OATMEAL BARS
It took me a long time to develop this quick-and-easy recipe, but I'm so happy with how it turned out. These bars have it all-sugar and spice and a light, creamy-rich pumpkin layer that's especially nice! -Erin Andrews, Edgewater, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine cake mix and oats; set aside 1/2 cup for topping. Add the butter, honey and water to the remaining cake mixture. Press onto the bottom of a 13x9-in. baking pan coated with cooking spray., For filling, in a large bowl, beat the pumpkin, cream cheese, milk, brown sugar, maple syrup, cinnamon, vanilla, allspice and cloves until blended. Add egg and egg white; beat on low speed just until combined. Pour over crust. In a small bowl, combine the walnuts, butter and reserved cake mixture; sprinkle over filling., Bake at 350° for 30-35 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 186 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 180mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PUMPKIN-OATMEAL BARS
Pumpkin sweets are popular at the holidays but really are yummy all year round! Try these pumpkin-oatmeal bars for a delicious mix between pumpkin bread and chewy oatmeal bars!
Provided by Kate
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch pan with cooking spray.
- Combine pumpkin puree, brown sugar, and eggs in a large bowl; beat with an electric mixer until smooth and creamy.
- Mix together flour, baking soda, cinnamon, nutmeg, and cloves in a separate bowl. Slowly add flour mixture to pumpkin mixture until combined. Stir in oats and raisins. Spread batter evenly in the prepared pan.
- Bake in the preheated oven until a fork inserted into the center comes out clean, 20 to 25 minutes. Allow to cool completely, then slice into 20 bars.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 34.8 g, Cholesterol 16.4 mg, Fat 1.5 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.3 g, Sodium 128.9 mg, Sugar 16.5 g
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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