I’ve said it many times – I.  Love.  Pumpkin.  All things pumpkin, whether it be savory or sweet.  I especially love the spices that are associated with pumpkin flavor – cinnamon, nutmeg, cloves, ginger, allspice, etc.  These delicious bars have them all.  The bars are substantial and very moist (hence the name Gooey Pumpkin Bars).  I only used rolled oats so no need for flour here.  The only sugar in the batter is 1/3 cup and I used Sucanat which is minimally processed.  The chocolate chips add sugar, of course, and are optional (but, um, why would you leave them out?). Seriously, you may opt to leave them out if you plan on eating these for breakfast, or leave them in for more of a dessert item.  For gluten-free bars be sure to use certified gluten-free oats.

Gooey Pumpkin-Oat Bars

Votes: 7 Rating: 4.86 You: Rate this recipe!

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These tasty bars are substantial and very moist, without being overly sweet. They are sweetened primarily with dates, using a small amount of sugar. The non-dairy chocolate chips are optional (but delicious of course!).

• CourseBaked Goods, Breakfast, Dessert, Snack
• CuisineAmerican

Servings	Prep Time
16 bars	15-20 minutes

Cook Time

1 hour

Servings Prep Time 16 bars 15-20 minutes

Cook Time 1 hour

Gooey Pumpkin-Oat Bars Votes: 7 Rating: 4.86 You: Rate this recipe! Print Recipe These tasty bars are substantial and very moist, without being overly sweet. They are sweetened primarily with dates, using a small amount of sugar. The non-dairy chocolate chips are optional (but delicious of course!). CourseBaked Goods, Breakfast, Dessert, Snack CuisineAmerican Servings Prep Time 16 bars 15-20 minutes Cook Time 1 hour Servings Prep Time 16 bars 15-20 minutes Cook Time 1 hour

Ingredients

Wet Ingredients (Blender)

• 1 cup dates about 12 Medjool (see notes)
• 1 can pumpkin puree 1.5 cups
• 1 cup rolled oats
• 1 cup unsweetened non-dairy milk I like almond milk
• 1/2 cup unsweetened apple juice
• 1 tsp vanilla extract

Dry Ingredients

• 2 cups rolled oats
• 1 tsp pumpkin pie spice
• 1 1/2 tsp cinnamon
• 1/2 tsp fresh grated nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp allspice
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/3 cup raw/unrefined sugar i.e., Sucanat
• 1/2 cup dried cranberries
• 1/4 cup mini non-dairy chocolate chips

Servings: bars

Units:MetricUS Imperial

Instructions

1. Preheat oven to 350. Prepare an 8x8 Pyrex dish with either parchment paper or cooking spray.
2. Cover dates with warm water and let soak while prepping the remaining ingredients.
3. In large bowl combine 2 cups rolled oats, spices, salt, sugar, cranberries and chocolate chips, if using.
4. To blender add 1 cup oats, pumpkin, non-dairy milk, vanilla, apple juice, and the soaked dates (drain the soaking water first). Blend until smooth.
5. Add wet ingredients to dry and mix until well combined.
6. Pour into baking dish and bake for one hour. Place on cooling rack once removed from oven and let cool completely before slicing.

   

Recipe Notes

Make sure your dates are pitted.  Blenders aren't happy when you put non-pitted dates in them.  Trust me on this one.

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