After my Pumpkin Spice Oatmeal Cookies became a hit, I decided to try making these Pumpkin Spice Oatmeal Bars. I am so glad I tried it, because these are even better than the original cookie! They are incredibly moist and make an amazing breakfast. Ok, so it’s still technically a cookie and probably shouldn’t be the only breakfast I eat. But I won’t tell if you don’t!
These Pumpkin Spice Oatmeal Bars are really easy to make. They are made with raisins, but you can try adding apples, walnuts, or so much more! I think I’ve made these three or four times, all coming out so delicious and only lasting a day or two. I really do need to pull back on eating these… Did I mention that I eat them all myself. Yeah, I have a problem.
What makes these bars even better is that these bars are gluten-free, dairy-free, and are low on sugar and fat. There is zero butter!! You could also reduce the sugar in half if you want a baked oatmeal breakfast that is a bit healthier than most. I recommend the baked oatmeal with warm milk and maple syrup. Did I also mention that this only takes 1 bowl? The clean-up is super easy, just the way I like it.
Although the Pumpkin Spice season is coming to an end, these are well worth a try. They could even become a Thanksgiving treat. Move oven Pumpkin Pie because the Pumpkin Spice is here! Woot woot!
Don’t have time to make them now? Pin this recipe for easy reference later! Nothing is worse than not being able to find your favorite recipe!!
Pumpkin Spice Oatmeal Bars
- 3 cups Gluten-Free Quaker Oats (1-minute oats, uncooked)
- 1 1/2 cups Almond Flour May substitute white flour
- 1 Cup Raisins
- 3/4 cup Coconut Sugar May substitute brown sugar
- 1/2 cup Xylitol May substitute granulated sugar or other sugar substitute
- 4 tsp Pumpkin Spice
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/8 tsp Xanthan Gum Omit if using white flour
- 3/4 cup Pumpkin Puree May substitute Butter or Butter replacement
- 2 Eggs
- 2 tsp Vanilla extract
Pre-heat oven to 350 degrees F.
In a large bowl, combine all the dry ingredients. Stir until well mixed.
Add pumpkin puree, eggs, and vanilla. Stir until well blended. Mixture will appear dry.
Pour mixture into a greased 8x10 pan. Bake for 30-35 minutes, until edges are lightly browned.
Allow to cool before cutting. Store tightly covered. Freeze if desired.