Breakfast · Uncategorized

So Totally Addicted…

to Pumpkin/Oatmeal Breakfast Bars. They are my healthy go to breakfast and they make a healthy snack too. And, well…OK, I confess, to having a bar for dinner too, but only once! So, I thought, I’d share the recipe with all of you. They are very simple to make and store really well.

I don’t know where the original recipe came from so I apologize for not being able to give the appropriate credit. But, I made a few changes to the original and now the recipe lives on a scrape of paper, although I know it by heart because I make it almost every week. How many of you have recipes just like this? What’s your favorite go to? Please share.


Pumpkin/Oatmeal Breakfast Bars Ingredients:

Cooking Instructions and Directions:

  • Preheat your oven to 350. These will bake for about 35 minutes and be firm to the touch when done. Servings: 6.
  • Using a large mixing bowl, add all ingredients except the oats. Mix using a hand mixer until well blended.
  • Add the oats to the pumpkin mixture and mix by hand until oats are well incorporated into the pumpkin mixture.
  • Pour mixture into a lightly oiled 8 x 8 pan. I use Simple Truth Canola Cooking Spray
  • Enjoy! I usually cut mine in half put a little tahini and extra cinnamon on each half.

Later this week I’ll reveal which test kitchen sweet recipe won the most votes…stay tuned!

Please make sure that all of your ingredients are both vegan and gluten free. Just because ingredients are listed does not insinuate that they are gluten free. Please make sure you choose the appropriate ingredients for your audience of tasters. Kroger has a wonderful list on their website (71 pages) of all the gluten free items in their stores.

*Yes, I’m well aware of the controversy surrounding oatmeal. I say listen to your body and make the best choices for you.

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