Ingredients
🛒 Ingredients for Pumpkin Cinnamon Chip Oatmeal Bars
| Ingredient | Quantity | Notes / Substitutions |
|---|---|---|
| Rolled oats | 2 cups | Old-fashioned; certified gluten-free if needed |
| Pumpkin puree | 1 cup | Not pie filling; drain or blot if extra wet |
| Cinnamon chips | ½ cup | Use chocolate chips for variation |
| Maple syrup | ¼ cup | Honey, agave, or monk fruit drops for lower sugar |
| Almond butter | ¼ cup | Peanut butter or tahini (nut-free) |
| Ground cinnamon | 1 tsp | Boost up for extra warmth |
| Ground nutmeg | ½ tsp | Optional: add ginger (¼ tsp) for more depth |
| Baking powder | 1 tsp | Ensure aluminum-free for best flavor |
| Vanilla extract | 1 tsp | Pure extract adds subtle flavor |
| Salt | ¼ tsp | Enhances overall taste |
| Optional Toppings | — | Icing (powdered sugar + milk), chopped pecans, yogurt |
Instructions
👩🍳 Step-by-Step Instructions
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- Preheat & Prep
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
- Preheat & Prep
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- Mix Dry Ingredients
In a bowl, combine oats, baking powder, cinnamon, nutmeg, and salt. Stir in cinnamon chips—consider pulsing oats slightly for better cohesion.
- Mix Dry Ingredients
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- Combine Wet Ingredients
Whisk together pumpkin puree, maple syrup, almond butter, and vanilla until smooth. Warm almond butter slightly if needed for easier mixing.
- Combine Wet Ingredients
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- Combine & Spread
Fold wet ingredients into dry until just mixed—avoid overmixing. Press batter firmly into the prepared pan for bars that hold together.
- Combine & Spread
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- Bake
Bake for 20–25 minutes or until edges are golden and center has moist crumbs on a toothpick test. Avoid overbaking to retain chewiness.
- Bake
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- Cool & Slice
Cool in pan for 10 minutes, then lift out using parchment and cool completely. For cleaner cuts, refrigerate briefly before slicing into 12 bars.
- Cool & Slice