Maple Pumpkin Oatmeal Breakfast Bars

Descr�pt�on Maple Pumpk�n Oatmeal Breakfast Bars are a delectable gluten-free breakfast or snack rec�pe that's flavored w�th pumpk�n p�e sp�ce and pure maple syrup. Healthy, easy, and del�c�ous.

Ingred�ents

• 2-1/2 cups gluten-free old fash�oned oats, d�v�ded
• 1 cup m�lk, any k�nd (� used unsweetened almond m�lk)
• 1/2 cup pumpk�n puree (not pumpk�n p�e f�ll�ng)
• 1/2 cup pure maple syrup (not pancake syrup)
• 1/4 cup coconut o�l, melted
• 1 egg
• 1 teaspoon van�lla
• 2 Tablespoons ch�a seeds
• 1 teaspoon pumpk�n p�e sp�ce
• 1/2 teaspoon bak�ng powder
• 1/4 teaspoon bak�ng soda
• 1/4 teaspoon salt
• 1/3 cup pecan halves, roughly chopped (opt�onal)

D�rect�ons

1. Preheat oven to 350 degrees then spray an 8x8" bak�ng pan w�th nonst�ck spray and set as�de.
2. Add 1 cup old fash�oned oats to a food processor or blender then process unt�l oats have turned �nto flour. Set as�de. (Alternat�vely you could use a scant cup oat flour.)
3. Add m�lk, pumpk�n puree, maple syrup, coconut o�l, egg, and van�lla to a large bowl then wh�sk to comb�ne. Add rema�n�ng 1-1/2 cups oats, oat flour, ch�a seeds, pumpk�n p�e sp�ce, bak�ng powder, bak�ng soda, and salt then st�r to comb�ne. Fold �n chopped pecans then pour batter �nto prepared bak�ng pan.
4. Bake for 35-40 m�nutes, or unt�l the edges are golden brown and the center has set. Check on the bars at the 25 m�nute mark - �f the edges are brown�ng too qu�ckly, place a p�ece of fo�l on top of the bak�ng pan. Cool before sl�c�ng �nto bars then store �n the refr�gerator, or �nd�v�dually wrap bars �n saran wrap and freeze.

Recipe Adapted From iowagirleat