Gluten and Dairy Free Pumpkin Oatmeal Breakfast Bars

gluten and dairy free pumpkin oatmeal breakfast bars rainy 2 waldorf inspired moms Follow Me on Pinterest

gluten and dairy free pumpkin oatmeal breakfast bars rainy waldorf inspired moms Follow Me on Pinterest

 

gluten and dairy free pumpkin oatmeal breakfast bars leaf waldorf inspired moms Follow Me on Pinterest

We’re having our first major storm of the season here in Hawaii.  It stormed all night and it’s rainy and overcast today.  The kids were playing outside in the rain this morning so it was a perfect time to bake and fill the house with the warm smell of pumpkin and spices.  At our last Knitting Circle, my knitting mentor brought delicious gluten and dairy free pumpkin oatmeal breakfast bars.  I of course wanted the recipe, but she really didn’t have one to give.  She said she had “simply” combined a pumpkin pie recipe with her daughter’s oatmeal breakfast bar recipe.  When I tried it this morning, I found out that it really was simple–and yummy!

I made two separate batches.  One with oats that I had soaking all night and one batch with unsoaked oats.  The bars with soaked oats were creamy and custardy–similar to pumpkin pie.  The unsoaked oats produced a more dense cake-like texture.

As a note, these bars are only slightly sweet–much like a regular bowl of oatmeal.  My son is sensitive to sugar (that’s a whole other story) and so I am especially careful to monitor his intake especially before and during school.  If you like your breakfast sweet, please add at least 1/4 cup more maple syrup or other natural sweetener.  Also, these bars aren’t just for breakfast.  I wrap and freeze them to pack as a snack for my kids.

I hope that you try these gluten and dairy free pumpkin oatmeal breakfast bars.  Add a dollop of cashew cream or vanilla yogurt and they’re simply divine!  

gluten and dairy free pumpkin oatmeal breakfast bars waldorf inspired moms Follow Me on Pinterest

 

GLUTEN AND DAIRY FREE PUMPKIN OATMEAL BREAKFAST BARS

*  3 cups gluten free oats  (soaked overnight** or unsoaked)

*  1 can pumpkin puree (15 ounces)

*  1 cup nondairy milk (almond, rice, hemp)

*  2 eggs (lightly beaten)

*  1/2 teaspoon salt

*  1 tablespoon vanilla

*  1 tablespoon oil 

*  1 1/2 teaspoons pumpkin pie spice (or 1/4 teaspoon cloves, 1/4 teaspoon ginger , and 1 teaspoon cinnamon)

*  3/4 cup maple syrup

1)  Preheat oven to 350 degrees.

2)  Grease 9 x 9 square baking pan.

3)  Combine all ingredients well and pour into prepared pan

4)  Bake for one hour.

5)  Cool and cut into bars.

 

Linking to:  Allergy Free Alaska, Fat Tuesday,Gluten Free Wednesday, Allergy Free Wednesday


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Comments

  1. ** IF you soak your oats for this recipe, please rinse and drain them WELL…

  2. The recipe sounds fantastic! Thank you for sharing~can’t wait to try it out!
    Michelle recently posted..Cinnamon Pear Baked OatmealMy Profile

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