Pumpkin Oat Bars Gluten Free Food
PUMPKIN-OAT BARS (GLUTEN FREE)
This recipe was inspired by a recipe from Ambitious Kitchen. The bars have the texture of brownies - dense, moist, and yummy. I love that there is almost no fat in the recipe and that it uses nutritious ingredients. I hope you enjoy the pumpkin oat bars :)
Provided by Merry Cook
Categories Grains
Time 50m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Spray an 8x11, or two 9 inch round, baking pan with nonstick cooking spray.
- Make oat flour: Place oatmeal in blender or food processor and blend for 1-2 minutes until oatmeal resembles coarse flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. NOTE: oats are measured before you processes them.
- In a large bowl mix oats, brown sugar, salt, spices, baking powder, and baking soda. Make a well in the dry ingredients and add the pumpkin, apple sauce, oil, and vanilla. Combine until mixed well. NOTE: the batter should be looser than cookie dough but thicker than cake batter. If your batter is too thick add a little water 1/4 cup at a time until it looks right.
- Gently fold in chocolate chips, raisins, and/or nuts.
- Pour batter into prepared pans and gently smooth top. Bake for 35-45 minutes, or until knife inserted into center comes out clean. Timing will depend on what size pan you use, but definitely check around 30 minutes.
- Once out of the oven drizzle the top with maple syrup (optional). It soaks in so they wont be super sticky.
- NOTES:.
- You can use "old fashioned" or "quick" rolled oats. Use Gluten-free oats only if you want to avoid gluten.
- Try white chocolate chips, milk chocolate chips, cinnamon chips, or even butterscotch chips.
- On occasion I've substituted part of the oats with granola cereal (processed into flour) with good results.
- Next I want to experiment with using pureed butternut or zucchini squash in place of the pumpkin because pumpkin is more difficult to find outside the holidays.
PUMPKIN, ALMOND, CHOCOLATE GRANOLA BARS (GLUTEN FREE)
These perfectly moist and chewy granola bars make a wonderful road trip snack, or pack into a school lunch box for a delightful & healthy homemade treat. From Strands of My Life. Note: These bars are gluten-free, if you skip the optional wheat germ.
Provided by BecR2400
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F/180°C Butter a 10" by 10" baking pan and line with baking paper.
- In a large bowl, mix oats, spices, dried fruit, almonds, seeds, choc chips, wheatgerm, and salt together. Set aside.
- In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist.
- Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. Cool for 15 minutes.
- Remove from the pan by lifting the parchment paper.
- Using a sharp knife, cut into bars.
STARBUCK'S COPYCAT OAT BARS (GLUTEN FREE)
I love Starbuck's oat bars and wanted to make them myself. I found this recipe and while not quite the same as theirs, it's very good. (Update. I just bought a Starbuck's oat bar to compare side by side and think these actually taste better and the nutritional information for the homemade ones is much better!) Time to prepare includes 1/2 hour chilling time.
Provided by one_of_t2
Categories Bar Cookie
Time 1h3m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 8
Steps:
- Grind 1/2 of the oats in a blender to a fine grind. Grind the other half of the oats to a coarse grind. I use large flake oats. Use certified gluten free if gluten is an issue.
- Add salt and cinnamon. Combine well and set aside.
- In a pot, place the remaining ingredients except the vanilla. Use coconut oil if you need to make this vegan friendly.
- Bring to a boil and then simmer for 2 1/2 minutes.
- Remove from heat and stir in vanilla.
- Add the warm mixture to the dry and mix well.
- Firmly press the mixture into a 7x13 pan sprayed with cooking spray.
- Cool in the fridge for 1/2 hour or more.
- Cut into 16 squares.
- Store in the freezer for several weeks (if you manage to not eat them all)!
Nutrition Facts : Calories 235.8, Fat 8.7, SaturatedFat 4.3, Cholesterol 16, Sodium 128.1, Carbohydrate 33.8, Fiber 4.2, Sugar 7.8, Protein 6.7
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