Pumpkin Peanut Butter Oat Breakfast Bars
Pumpkin peanut butter oat breakfast bars are a wholesome fall treat, perfect for an on-the-go breakfast or quick healthy snack.
- 3 cups (297 grams) old-fashioned oats
- 1/4 cup (28 grams) white whole wheat or all-purpose flour
- 1/4 cup (53 grams) packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon flaxseed optional
- 1/4 cup (67 grams) peanut butter
- 1 cup (269 grams) pure pumpkin puree
- 2 large eggs
- 1/4 cup (85 grams) honey
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 cup (42 grams) mini chocolate chips
Preheat the oven to 350 degrees F (180 C). Line a 9x9-inch square baking pan with parchment paper, or coat lightly with non-stick cooking spray.
In a large bowl, combine the oats, flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and flaxseed, if using; stir briefly to blend.
In a separate medium bowl, combine the peanut butter, pumpkin, eggs, honey, milk, and vanilla extract; whisk until smooth.
Pour the pumpkin mixture into the bowl with the dry ingredients, and stir just until evenly combined; do not overmix. Add chocolate chips, and fold gently to combine.
Press the mixture into the prepared pan, and sprinkle additional chocolate chips on top, if desired. Bake for 20-25 minutes, until the middle is set and the top is lightly browned. Remove to a wire rack and let cool to room temperature before slicing into bars.
Serve at room temperature, or warmed for 10 seconds in the microwave. Bars can be stored at room temperature for 2-3 days, in the fridge for up to 1 week, or in the freezer for 2-3 months.
Calories: 150kcal, Carbohydrates: 24g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 21mg, Sodium: 105mg, Potassium: 160mg, Fiber: 2g, Sugar: 10g, Vitamin A: 2420IU, Vitamin C: 0.7mg, Calcium: 39mg, Iron: 1.3mg
Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!