A nut-free, gluten-free, pumpkin-packed breakfast or snack, these baked oatmeal bars are a staple in our house. Dairy-free if you use non-dairy milk and substitute oil for the butter. Kid and toddler approved!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Breakfast, Snack
Cuisine: Breakfast
Servings: 24servings
Calories: 130kcal
Author: Kacie Barnes, MCN, RDN, LD
Ingredients
3cupsquick oatsUse gluten-free oats if necessary
1/4cupbrown sugarUse up to 1/2 cup for a sweeter treat
1cupmilkI prefer canned coconut milk
3/4cupcanned pumpkin
2largeeggs
2tbspmelted butter or coconut oil
2tspbaking powder
2tspvanilla extract
1/4tsptable salt
1/2tspcinnamon
sprinklecinnamon and brown sugar, for topping
Instructions
Preheat oven to 350 F. Grease 9x13 baking dish or line with parchment paper.
In a large bowl add dry ingredients, then wet. Mix well.
Spread into baking dish. The mixture will be fairly thick and you will need to spread it out evenly in the dish with a spatula.
Sprinkle a bit of additional cinnamon and brown sugar on top. I use maybe about a tbsp of brown sugar, and a few shakes of cinnamon. This helps add a sweet taste since the recipe does not use much sugar.
Bake, uncovered, for 20-25 minutes. Let cool before cutting into squares.
Notes
I typically use canned coconut milk in this recipe, but I've also tried it with 2% milk and almond milk, and it's still very good. Use whatever milk you feel like!This recipe yields 12 servings. Nutrition information calculated using coconut milk and unsalted butter. Recipe contains 2.9g added sugar per serving.