Yay for pumpkin and yay for fall. I can't wait to not sweat every time I walk out of the door. Crisp air and warm baked good. Ah, I can smell it now! Oh, wait... it's these Pumpkin Bars I smell. These bars are so good. They're pumpkiny, spicy (in the good way), they're honestly rather healthy, they can super easily be Gluten Free, they're soft, warm and perfect with a cup of coffee and a book, or for a quick breakfast/snack when you're in hurry. You should make them. Let's make them together...
First thing's first. Put all your dry ingredients in a bowl together:
3 cups Oats
1 cup Oat flour (oat blended into a powder)
1 1/2 cups All-Purpose Flour (can easily sub for almond or coconut flour)
1 cup Coconut Sugar (or Brown sugar)
1 tsp Baking Soda
1/2 tsp Baking Powder
2-3 T Cinnamon
1/4 t Nutmeg
1/4 t Ginger
1/4 t Cloves
1/4 t Allspice
Whisk them together until they're evenly combined/distributed
Now to get all of your wet ingredients together in a larger bowl
15 oz Pumpkin Puree
1 T Vanilla Extract
1/2 cup Oat Milk (can sub for another milk)
Whisk together and Dump your dry mixture into your wet mixture
Stir together just until combined
Pour it into a lined 9x13" dish and spread it around until its smooth and even (it's pretty thick so you're really pushing it around)
Bake at 350 for 25-30 minutes or until a toothpick comes out clean or with only moist crumbs.
Once it's out let it cool for 10 minutes before cutting into it.
While it's cooling make a quick glaze. Optional but highly suggested.
In a bowl or small container mix together:
1/2 cup Powdered Sugar
1/2 T Cinnamon
2 T Maple Syrup
1 T Oat Milk
make sure there aren't any lumps.
Them drizzle it over the top, slice and eat!
they're super great to wrap individually in plastic wrap and keep in the fridge for a grab and go breakfast or a post-gym snack. That's what we've been doing all week.
If you make this recipe, and I hope you do, let me know by tagging me on Instagram @martinezmade.co or using the hashtag #martinezmade. It’ll make my day!