Don’t you just love the fall with the beautiful changing leaves, cooler nights, abundance of crisp apples and pumpkin everything? I love it so much that I may jump the gun just a little! Have you seen this hilarious video about ‘Fall in the South’?
Unfortunately, I can TOTALLY relate to this! Ha–it pretty much sums up life in the hot and humid South! Thankfully, it is finally cooling off this week, a little, but we may be back up in the high 80s again next week! Oh well–I will embrace the Fall season including pumpkin everything, whether we are still hot and enjoying the pool everyday or not!
Remember the Peanut Butter Banana Baked Oatmeal Bars that I posted a couple of weeks ago? Well, these Pumpkin Baked Oatmeal Bars are a seriously DELICIOUS fall version made with pumpkin and drizzled with a cinnamon maple cream cheese glaze! I have made this several times the last couple of weeks and my family loves it! We prefer it warm, but these bars are wonderful cold too, and easier to transport if you need a good breakfast on the go! I love that they made with whole ingredients–healthy and hearty but taste like a treat! If you are not a fan of cream cheese, you could leave that off and add a sprinkle of mini chocolate chips on top! YUM!
Make this ahead of time and warm it in the morning for a quick and delicious breakfast! It also freezes great!
Also these are easily gluten free, if you use certified gluten free oats!
Pumpkin Baked Oatmeal Bars
Description
Pumpkin Baked Oatmeal Bars with a maple creamcheese drizzle will have your family running for the breakfast table in the morning!!
Ingredients
- 1 ½ cups quick-cooking oats (use certified gluten free if needed)
- ¼ cup almond meal
- 1 tsp baking powder
- ½ tsp sea salt
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 cup unsweetened applesauce
- ½ cup pumpkin puree
- 1 large egg lightly beaten
- ¼ cup pure maple syrup or honey
- ¾ cup unsweetened almond milk
- 1 tsp pure vanilla extract
Optional–instead of the cream cheese glaze you could add a sprinkle of mini chocolate chips to the top before baking.
Maple cream cheese glaze:
- 4 oz cream cheese room temperature
- 3 TBS pure maple syrup
- ¼ tsp ground cinnamon
- ¼ tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×9” baking pan, set aside.
- In a small bowl mix together the oats, almond meal, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
- In a large bowl, mix together the applesauce and pumpkin puree.
- Add the egg and maple syrup and stir until combined.
- Add the almond milk and vanilla and stir until completely combined.
- Add dry ingredients to the wet ingredients and stir until completely combined.
- Pour batter into prepared baking dish.
- Bake in the preheated oven for 30-35 minutes or until the stop is set and slightly browned. Remove from oven and let the oatmeal cool to room temperature.
- While oatmeal is baking/cooling, add glaze ingredients to a medium bowl or the container of your standing mixer and whisk/beat until combined.
- Once the oatmeal has cooled, drizzle or spread the glaze on top! Cut and serve!
This pumpkin baked oatmeal can be served warm or cold! Store it in an airtight container in the refrigerator and reheat in the microwave. If you will be reheating it I recommend saving some of the glaze to put on after it’s warm!
Recipe Source: Joy Food Sunshine
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