If you like oatmeal and you like pumpkin, look no further for your new favorite healthy & delicious breakfast and/or snack! Major food blogger Kath at KathEats.com created this recipe (baked pumpkin oatmeal), which I just modified to be both vegan and gluten-free.
After a great tip from a friend a couple weeks back, we stocked up on canned pumpkin from Trader Joe’s – it’s seasonal, organic, in a BPA-free can, VERY tasty and being that it’s from TJ’s, comparatively very cheap. So this recipe was a great reason to dip into the many cans in our pantry!
You can eat these bars as is in hand, in a bowl with your (non-dairy!) milk of choice, on a plate with some stewed or fresh chopped fruit, or a drizzle of your favorite nut/seed butter, some grated coconut… many possibilities!
They are very healthy and satisfying, and would be a beloved staple in many kitchens. I’d think these might also be a particularly great thing to make if you have kiddos, either for breakfast – especially if breakfast is needed on-the-go – or a good snack.
Keep on reading for the recipe!
Recipe: Baked Pumpkin-Cranberry Oatmeal Bars (Vegan & Gluten-Free!)
Modified from original recipe by KathEats.com
What You Need:
- 2 cups gluten-free oats (such as Bob’s Red Mill)
- 1 tsp baking powder (use 3/4 tsp if you live at a high altitude)
- pinch of salt
- 1/4 unsweetened applesauce
- 1 generous cup of pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice (or add more cinnamon, or nutmeg, ginger, etc.)
- 1.5 c unsweetened coconut milk (such as SoDelicious)
- 1 tsp vanilla
- 1/3 c unsweetened dried cranberries (or your dried fruit of choice… or dark chocolate if you want to get a little crazy…)
- 1-4 tbsp brown sugar, divided (optional)
What You Do:
- Preheat your oven to 375 (go up to 385 if you live at a high altitude)
- Whisk all dry ingredients (minus brown sugar) in a medium mixing bowl
- In a separate bowl, whisk all wet ingredients and 1-3 tbsp brown sugar if using, and then stir in dried cranberries
- Stir the wet ingredients into the dry until completely combined
- Line an 8×8 baking pan with parchment paper and/or grease with Earth Balance
- Bake on the middle rack for 30-35 minutes
- Allow to cool completely in the pan, and then cut into squares – store them in individual plastic baggies or an air-tight container on the counter or in the fridge – I think they taste great at room temp, chilled, or re-heated in the oven!