Tag Archives: pumpkin

Pumpkin Oatmeal Breakfast Bars

PumpkinOatmealBreakfastBars

It’s that time of year – the weather is starting to cool down (then warms up again just when you think it’s time to pull out the sweaters).  Around this time of year, I start thinking, dreaming, of the leaves turning.  I joyfully browse the Oriental Trading Co. catalog for Halloween goodies, and get excited to see pumpkin everything!

Yes, I am one of those people who could drink a PSL (pumpkin spice latte) year round, but don’t.  Because that is something to look forward to.  Fall is my favorite season.  I love making warm soup, baking fresh bread, and experimenting with fall recipes.

I ran across a recipe from Modern Parents Messy Kids for Super Powered Oatmeal Bars.  While my kids can down an entire banana in about 30 seconds (which is pretty impressive when you only have 7 teeth), I am not much of a banana fan.  So, I decided to modify the recipe to replace bananas with pumpkin.  I also added pumpkin pie spice, a drizzle of molasses, and chocolate.  Well, pumpkin chocolate chip cookies are one of the BEST.  And breakfast can’t be too healthy all the time.  Plus, chocolate comes from a bean so its basically a vegetable anyway.  Right?

The bars made from this recipe are dense, soft and chewy.  Plus, they really fill you up, and you can eat them on the go!

Hope you are looking forward to the fall season.  🙂

Pumpkin Oatmeal Breakfast Bars

  • 1 large can (29 oz.) pumpkin puree (NOT pumpkin pie mix)
  • 3 cups milk
  • 2 Tbsp almond butter
  • 2 tsp vanilla extract
  • pinch salt
  • 1/4 cup maple syrup
  • 2 Tbsp molasses
  • 1/3 cup sugar
  • 2 tsp pumpkin pie spice
  • 1/2 cup raisins or craisins
  • 3 cups rolled oats
  • 2 cups steel cut oats
  • 1/2 cup flax seeds, ground
  • 1/2 cup chia seeds
  • 2 cups chocolate chips (optional)
  • 2 cups pecans (optional)
  1. Preheat oven to 375 degrees F.  Line 2 – 9″x13″ pans with parchment paper.  Set aside.
  2. Place all ingredients in a large bowl and stir until well mixed.
  3. Divide mixture in half, and place half in each pan.  Smooth into an even layer with a rubber spatula.
  4. Bake 45-50 minutes, or until the middle is done (check with a toothpick to make sure it isn’t too goopy).
  5. Lift the bars out by the parchment, and let cool completely.  Cut each  pan into 18-20 bars.  Wrap each in plastic wrap, then in a ziptop freezer bag, and freeze, if desired.

Pumpkin Cornbread

This recipe is so good, you won’t believe it’s actually good for you. This stuff is packed with whole grains. As an added bonus, it helps to use up the purée of your favorite gourd. You can use fresh or canned, whatever you have on hand.

This recipe is based on one I saw on Tasty Kitchen. I used some pumpkin pie spice in place of the nutmeg and cinnamon, and replaced the all purpose flour with whole wheat. The resulting bread is sweet, moist, and only a little crumbly. It’s perfect with a spicy bowl of chili or steamy bowl of soup. Hope this recipe becomes one of your Fall favorites!

Pumpkin Cornbread

  • 1 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup brown sugar
  • 1 cup cornmeal
  • 2 eggs, beaten
  • 1 cup pumpkin puree
  • 1/4 cup olive oil
  • 1 Tbsp molasses
  1. Preheat oven to 400°F and grease an 8″ x 8″ baking dish.
  2. In a medium bowl, whisk the flour, baking powder, salt, spices, brown sugar and cornmeal.
  3. In a small bowl, beat the eggs with the pumpkin, oil and molasses.
  4. Stir the wet ingredients (pumpkin mixture) into the dry ingredients (flour mixture) until combined.  Do not over mix.  Pour batter into pan and smooth out the top with a rubber spatula.
  5. Baked for 30 minutes or until a knife inserted into the center comes out clean.  Serve warm drizzled with honey!