Pumpkin Oatmeal Cookie Bars
Apparently, October is #NationalPumpkinMonth. Who knew?
I feel like my pumpkin-centered retaliation against the bleeding of the seasons is vindicated.
And, in any event, it gives me an excuse to make all things PUMPKIN this month!
Since we did something savory last week, I wanted to make something sweet this week.
For anyone who has tried it, you know that gluten free and dairy free baking is kinda like getting to the prize counter at an old school arcade with a bunch of tickets – you either get really lucky, and there is something fantastic within your ticket budget, or you end up with about 20 itchy plastic spider rings that no one wants.
Am I dating myself with that comment?
Probably.
Anyway, what I mean to say is either gluten-free/dairy-free baking goes really well, and you wind up with something with a heavenly texture that is moist and full of flavor, or (and honestly this is most of the time), you end up with a crusty dry sponge.
This bar is by no means a crusty, dry sponge: it is chewy, moist, and rich. It’s basically a cross between pumpkin pie and chewy granola bar.
The key here is the addition of the paleo baking flour – you can use straight almond flour if it is not available! The paleo flour keeps the bar moist and almost cake-like.
Best part is they are gluten, dairy, oil, and refined sugar free!
Note that this bar is not overtly sweet because it uses coconut sugar instead of white sugar. If you prefer something sweeter, you can always add a sweet topping (Maple Butter is an excellent choice here), or substitute the coconut sugar for brown sugar.
Pumpkin Pie Oatmeal Bars
Makes 24 servings. MACROS: 21c/6f/11p
1 can pumpkin puree
1 1/4 t baking soda
3 c GF Rolled Oats
1c coconut sugar* (I recommend this brand)
1/2c paleo baking flour (I use this brand)
1/2t vanilla powder
1T pumpkin pie spice
20 scoops unflavored collagen peptides (I use this brand)
1 mashed/pureed avocado
1/2c cashew butter (I recommend this brand)
2 eggs (egg substitutes will also work)
Pulse oats, baking soda, coconut sugar, paleo baking flour, pumpkin pie spice, and collagen peptides in a food processor until blended and until oats are in small pieces.
Mash 1 avocado and mix with pumpkin puree, cashew butter, and eggs.
Add dry ingredients gradually, stirring until incorporated fully. Transfer to baking dish.
Preheat your oven to 350. While the oven is preheating, let the mix rest – the oatmeal will absorb some of the liquid and become softer, thus resulting in a better texture. Bake for approximately 35-40 minutes, or until cooked through.
Cool, and cut into 24 bars. Serve with drizzled maple butter on the top (not included in macros)!
