Recipe post by Megan Metropulos, MS, RD
As the weather cools off, there’s nothing better than a warm bowl of oatmeal for breakfast. I don’t always have time to make stove-top oats in the morning, so baked oatmeal bars have become my new go-to. If you don’t like the texture of typical oatmeal, baked oatmeal may be the way to go. It’s more like eating a cross between a cereal bar and a muffin.
This recipe is a fall spin on these go-to Berry Simple Breakfast Bars. It’s also the perfect way to use up the canned pumpkin left over from holiday baking. I mixed in raisins this time, but dried cranberries, walnuts, or chocolate chips (or all three!) would also be tasty additions.
After the baked oatmeal cooled, I cut it into squares, wrapped them individually, and stuck them in the freezer. I’m looking forward to having them on hand for easy heat-and-eat breakfasts. This baked oatmeal would also be perfect for Thanksgiving morning breakfast.
Just like when I eat stove-top oats, I still love adding toppings to my baked oatmeal. I add a few extra splashes of milk to the bowl before reheating the oatmeal, and then top it with banana slices, peanut butter, and a drizzle of maple syrup. I hope you love this baked oatmeal as much as I do!
Baked Pumpkin Oatmeal Bars
2 cups old fashioned oats
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup pumpkin puree
¼ cup maple syrup
1 ¾ cup milk of choice (I used soy milk)
2 tablespoons olive oil
½ tablespoon vanilla extract
1 small to medium banana, mashed
1/3 cup raisins or dried cranberries
Preheat oven to 350 degrees Fahrenheit. Spray an 8 x 8 baking pan with non-stick spray. In a large bowl, stir together oats, baking powder, spices, and salt. In another bowl, whisk the pumpkin, syrup, milk, egg, oil, vanilla, and banana. Add the wet ingredients to the dry ingredients and mix until combined. Fold in raisins then pour mixture into prepared pan. Bake for 35-40 minutes until the middle is set and the oats are golden brown.