Zurving at 02:10, 30 December 2018

2018-12-30T02:10:06Z

Zurving: Created page with "makes 9-12 bars Active Time: 15 minutes Total Time: 1 hour From: https://iowagirleats.com/2018/09/18/maple-pumpkin-oatmeal-breakfast-bars/ =Ingredients= 2-1/2 cups gluten-..."

2018-11-05T01:49:41Z

Created page with "makes 9-12 bars Active Time: 15 minutes Total Time: 1 hour From: https://iowagirleats.com/2018/09/18/maple-pumpkin-oatmeal-breakfast-bars/ =Ingredients= 2-1/2 cups gluten-..."

New page

makes 9-12 bars

Active Time: 15 minutes

Total Time: 1 hour

From: https://iowagirleats.com/2018/09/18/maple-pumpkin-oatmeal-breakfast-bars/

=Ingredients=
2-1/2 cups gluten-free old fashioned oats, divided

1 cup milk, any kind (I used unsweetened almond milk)

1/2 cup pumpkin puree (not pumpkin pie filling)

1/2 cup pure maple syrup (not pancake syrup)

1/4 cup coconut oil, melted

1 egg

1 teaspoon vanilla

2 Tablespoons chia seeds

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

=Directions=

== Step 1 ==
Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.

== Step 2 ==
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.)

== Step 3 ==
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.

== Step 4 ==
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.

@@ Line 8: / Line 8: @@
 =Ingredients=
--1/2 cups gluten-free old fashioned oats, divided
+cups gluten-free old fashioned oats
-cup milk, any kind (I used unsweetened almond milk)
+scant cups oat flour
-/2 cup pumpkin puree (not pumpkin pie filling)
+cup warm milk
-/2 cup pure maple syrup (not pancake syrup)
+cup pumpkin puree (not pumpkin pie filling)
-/4 cup coconut oil, melted
+cup pure maple syrup (not pancake syrup)
-egg
+/2 cup coconut oil, melted
-teaspoon vanilla
+eggs
-Tablespoons chia seeds
+teaspoon vanilla
-teaspoon pumpkin pie spice
+Tablespoons chia seeds
-/2 teaspoon baking powder
+teaspoon cinnamon
-/4 teaspoon baking soda
+/2 teaspoon nutmeg
-/4 teaspoon salt
+/4 teaspoon ginger
 =Directions=
 == Step 1 ==
-Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.
+Preheat oven to 350 degrees then spray an 9x13" baking pan with nonstick spray and set aside.
 == Step 2 ==
-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, eggs, and vanilla to a large bowl then whisk to combine. Add dry ingredients, then stir to combine. Fold in chocolate chips then pour batter into prepared baking pan.
 == Step 3 ==
-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 45-50 minutes, or until the edges are golden brown and the center has set. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.
-−
-== Step 4 ==
-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.

Breakfasts/maple-pumpkin-oatmeal-breakfast-bars - Revision history

Zurving at 02:10, 30 December 2018

Zurving: Created page with "makes 9-12 bars Active Time: 15 minutes Total Time: 1 hour From: https://iowagirleats.com/2018/09/18/maple-pumpkin-oatmeal-breakfast-bars/ =Ingredients= 2-1/2 cups gluten-..."