Difference between revisions of "Breakfasts/maple-pumpkin-oatmeal-breakfast-bars"
(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-...") |
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| Line 8: | Line 8: | ||
=Ingredients= | =Ingredients= | ||
| − | + | 3 cups gluten-free old fashioned oats | |
| − | + | 2 scant cups oat flour | |
| − | + | 2 cup warm milk | |
| − | 1 | + | 1 cup pumpkin puree (not pumpkin pie filling) |
| − | 1 | + | 1 cup pure maple syrup (not pancake syrup) |
| − | 1 | + | 1/2 cup coconut oil, melted |
| − | + | 2 eggs | |
| − | 2 | + | 2 teaspoon vanilla |
| − | + | 4 Tablespoons chia seeds | |
| − | 1 | + | 1 teaspoon cinnamon |
| − | 1/ | + | 1/2 teaspoon nutmeg |
| − | 1/4 teaspoon salt | + | 1/4 teaspoon ginger |
| + | |||
| + | 1/4 teaspoon cloves | ||
| + | |||
| + | 1 dash of mace | ||
| + | |||
| + | 1 teaspoon baking powder | ||
| + | |||
| + | 1/2 teaspoon baking soda | ||
| + | |||
| + | 1/2 teaspoon salt | ||
| + | |||
| + | 1 1/2 cups chocolate chips | ||
=Directions= | =Directions= | ||
== Step 1 == | == Step 1 == | ||
| − | Preheat oven to 350 degrees then spray an | + | Preheat oven to 350 degrees then spray an 9x13" baking pan with nonstick spray and set aside. |
== Step 2 == | == Step 2 == | ||
| − | Add | + | 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 == | == Step 3 == | ||
| − | + | 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. | |
| − | + | ||
| − | + | ||
| − | Bake for | + | |
Latest revision as of 02:10, 30 December 2018
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
3 cups gluten-free old fashioned oats
2 scant cups oat flour
2 cup warm milk
1 cup pumpkin puree (not pumpkin pie filling)
1 cup pure maple syrup (not pancake syrup)
1/2 cup coconut oil, melted
2 eggs
2 teaspoon vanilla
4 Tablespoons chia seeds
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1 dash of mace
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
Directions
Step 1
Preheat oven to 350 degrees then spray an 9x13" baking pan with nonstick spray and set aside.
Step 2
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
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.
