Pumpkin Peanut Butter Oatmeal Bars with Chocolate Chips and Cranberries

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Ginger, ground
  • 3/4 cup Pumpkin puree, pure

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 2 1/4 cups Bob's red mill rolled oats, Gluten Free

• Condiments

  • 1/4 cup Maple syrup, pure
  • 2 tbsp Peanut butter, creamy

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 1/2 cup Bob's red mill gluten free oat flour
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Kosher salt
  • 1/4 tsp Nutmeg

• Dairy

  • 1 cup Milk, skim

Found on wellplated.com

Description

Ingredients

• 2 1/4 cups Bob’s Red Mill Gluten Free Rolled Oats
• 1/2 cup Bob’s Red Mill Gluten Free Oat Flour*
• 1 1/4 teaspoons baking powder (I recommend aluminum free)
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt
• 3/4 cup pure pumpkin puree (NOT pumpkin filling)
• 1 cup milk of choice (skim, almond, soy, etc.)
• 1 large egg
• 1/4 cup pure maple syrup (I like Grade B)
• 2 tablespoons creamy peanut butter, almond butter, or other nut butter of choice
• 1/2 cup desired mix-ins: chopped nuts, dried cranberries, chocolate chips, diced apricots, coconut (I used 1/4 cup cranberries and 1/4 cup mini chocolate chips)

Directions

• Preheat your oven to 350 degrees F. Lightly coat an 8x8-inch baking pan with cooking spray. Set aside. In a large mixing bowl, stir together the oats, oat flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a separate bowl, whisk together the pumpkin, milk, egg, maple syrup, and peanut butter until smooth. Add the wet ingredients all at once to the dry ingredients, then gently stir by hand, just until combined. Fold in any desired mix-ins. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until golden and set on top, dry at the edges, and a knife inserted in the center comes out clean, about 20 to 25 minutes. Let cool in the pan completely, then slice into bars.