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Pumpkin Oatmeal Bars

Oatmeal bars baked to pumpkin spiced perfection. Also, easily made gluten free!

Ingredients

  • 187 g canned pumpkin puree (3/4 cup)
  • 75 g brown sugar (6 tablespoons)
  • 50 g granulated sugar (4 tablespoons)
  • 17 g butter, melted (1 and 1/4 tablespoon)
  • 1/4 tsp vanilla
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 +1/8 tsp pumpkin spice
  • 1/8 tsp salt
  • 128 grams old fashioned oats, or quick oats (~1 and 1/2 cup)
  • 45 g white chocolate chips (3 tablespoons)

Instructions

  • Preheat oven to 350 degrees. Spray an 8X8 pan with cooking spray.
  • Melt butter in a medium microwave safe bowl (about 15-30 seconds). Combine pumpkin, sugars, butter, and vanilla until completely smooth. Add in the baking soda, baking powder, pumpkin spice, and salt and stir until completely combined. Then add in the oats, and stir until well mixed.
    Note: If you would rather have your white chocolate chips in the batter than as a drizzle, fold them in now. You can increase the amount of chocolate chips to your liking, but keep in mind it will increase the macros, too!
  • Pour batter into the prepared pan and evenly spread it out. Bake for about 15 minutes, or until edges are beginning to brown.
  • Remove from oven, allow to cool for 10 minutes.
  • Then, melt the chocolate chips in a small microwavable bowl for 30 seconds in the microwave. Give it a good stir and then microwave in 15 second intervals, stirring in between, until the chips have all melted (it took me 45 seconds total for all of them to be melted). Pour the melted chocolate into a small sandwich bag. Clip a small corner off the bottom of the bag and use that to create a drizzle on top of the bars. Slice into 9 bars and enjoy! They also taste awesome out of the refrigerator!

Notes

Macros for 1 bar are 4F/29C/2P, or 154 calories.