Description
These Gingerbread Baked Oatmeal Bars are a deliciously spiced and wholesome treat perfect for a cozy breakfast or snack.
Ingredients
Scale
- 2 cups dry quick oats
- 2/3 cup dry quick oats
- 4 teaspoons cinnamon powder
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- ½ teaspoon black pepper
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- ¼ cup coconut sugar (or brown sugar)
- 1 teaspoon salt
- Pinch of cardamom
- 4 eggs
- 1 cup oat milk
- 7.5 ounces pumpkin puree (half of a 15-ounce can)
- 4 medjool dates, soaked for 15 minutes in warm water
- 2 tablespoons molasses
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- Butter or baking spray, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (177°C). Grease an 8 x 8-inch square baking dish with butter or baking spray to prevent sticking.
- In a high-powered blender, combine 2 cups of dry quick oats with cinnamon, ground ginger, baking powder, black pepper, ground cloves, allspice, coconut sugar, salt, and cardamom. Blend until finely ground.
- Pour the blended dry ingredients into a large mixing bowl. In the blender, add the eggs, oat milk, pumpkin puree, soaked Medjool dates, molasses, maple syrup, and vanilla extract. Blend until smooth.
- Pour the wet mixture into the mixing bowl with dry ingredients. Stir thoroughly to form a smooth batter.
- Gently fold the remaining 2/3 cup of whole dry oats into the batter.
- Pour the batter evenly into the greased baking dish, smoothing out the surface.
- Place the baking dish in the preheated oven and bake for 25 to 30 minutes or until set and golden brown.
- Allow the bars to cool in the pan for 10 to 15 minutes. Once cooled, cut into 9 equal squares.
- Enjoy the baked gingerbread oatmeal bars warm or at room temperature.
Notes
- Store leftovers in an airtight container.
- These bars can be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg