Pumpkin Baked Oatmeal Bars - Healthy Food for a Wealthy Mood

With the upcoming fall season, these Banana pumpkin baked oatmeal breakfast bars are just the right, warm and tasty treat for breakfast. These pumpkin banana bars are full of oats, nuts, pumpkin spice, pumpkin, and sugar with a smidgen of maple syrup. Simply throw all of the components or ingredients into a large container, put to bake, and slice into yummy, nutritious bars. These can be refrigerated for over a week or frozen to be enjoyed later.

Scrumptiously moist and chewy, these soft-baked bars are loaded with banana and pumpkin flavor and full of groundnuts. An ideal for breakfast or in a hurry nibble! This pumpkin baked oatmeal cup recipe is simple and quick to make. It is totally vegan, which means no eggs, dairy milk, or honey. These can be made a night prior to use; they are all set to be devoured the next morning.

• Yield: Six Persons
• Cuisine: American
• Course: Brunch, breakfast, snack
• Total calories: two twenty-six
• Preparation time: Ten minutes
• Baking Time: Fifty Minutes
• Total Time: Sixty minutes
• Cuisine: American

· One cup of good quality canned pumpkin.

· Three medium-sized ripe bananas. (riper bananas are preferable) cut into half-inched pieces

· One ½ teaspoon of pumpkin pie spice

· Three tablespoons of brown sugar.

· Half teaspoon of baking powder

· One-quarter teaspoon powdered nutmeg

· One-quarter cup of crushed pecans

· One tablespoon of maple syrup (or honey. Skip honey if vegan)

· One cup of quick oats, uncooked, unroasted

· Three-quarter teaspoon powdered cinnamon

· A bit of salt

· One cup of fat-free non-dairy milk or any milk of your choice.

· One teaspoon of vanilla extract

1. Begin by preheating the microwave to 375° Fahrenheit. With cooking spray, spray lightly and evenly one 8 x 8 inches or 9 x 9 inches ceramic baking dish. Put it aside.

2. Layer the slices of bananas in the bottom of the ceramic dish. Make only one layer.

3. Dust powdered cinnamon, maple syrup (or honey), and cover the tray with foil. Bake for about fifteen minutes, till the bananas get squishy and soft.

4. While it bakes, in another bowl, mix together the oats, baking powder, half of the nuts and remaining powdered cinnamon, powdered nutmeg, pumpkin pie spice, and salt; fold together.

5. Take a separate medium-sized bowl; beat together the milk, pumpkin, vanilla extract, and brown sugar.

6. Take out baked bananas from the oven and pour this pumpkin oat mixture over them.

7. Pour all evenly, making sure the even distribution of the mixture over bananas. Now spread the leftover nuts over the top.

8. Put your banana pumpkin oatmeal cake to bake for about thirty to thirty-five minutes. Take them out when the top is a nice golden brown shade and the oatmeal has set properly.

9. Cut them in thin bars when cold or serve them warm from the oven.

• Customizable: you can keep these bars classic or play around with add-ins like chocolate chips, crushed almonds, peanuts, raisins, dates, cranberries, hemp seeds, shredded-unsweetened coconut, or walnuts.
• Optimized sweetness: these bars are not excessively sweet. They have got just the right amount of sweetness. If you want it to be more sugary, add two more tablespoons of maple syrup or chocolate chips.
• Improved snacking: Vegan, oil-free, gluten-free, and no added sugar. The bars are total vegan.
• Quick and Easy: our thin pumpkin baked oatmeal recipe is simple and quick to make. It takes basic ingredients and is ready in less than an hour.

• Long-lasting: Store the bars in a cool, dry, airtight box at room temperature. These will last for one week without a fridge. 
• Can be frozen: If kept to freeze, they can last as long as three months. Yes! These bars freeze well for about three months. Defrost during the night in the fridge before serving.

• Spice options. If pumpkin pie spice is unavailable, you can use one teaspoon of cinnamon powder and one-quarter teaspoon each of nutmeg, ground ginger, and cloves.
• Measurements: For accurate measurements, use the grams with a digital scale instead of measuring in cups. Because cup measurements aren’t usually that accurate.
• Consistency and texture: The bars are plump, soft, and crumbly oatmeal. Add a bit of coarsely ground walnuts to induce some texture all over.

Pumpkin-banana oatmeal bars are termed as average-calorie food. It is rich in carbohydrates, has average-fat amounts and protein content. It is a good source of Iron, Calcium, Vitamin A, thiamin, and Vitamin B6. Only a half cup of peeled pumpkin comprises of just forty calories, two grams of protein, five grams of fiber, and three hundred percent of an average person’s daily needs of Vitamin A. Also, the faintly sweet, sophisticated, mellow flavor blends easily with baking items such as sauces, syrups, flour, and more.

• Serving size: One of six
• Total Calories: 226-kilo calories,
• Carbohydrates: 41g, 
• Protein: 6g,
• Fat: 6g,
• Saturated Fat: 1g, 
• Cholesterol: 31mg, 
• Sodium: 77mg,
• Dietary Fiber: 4.5g, 
• Sugar: 23g
• Vitamin C: 9.7 percent
• Vitamin A: 30.2 percent
• Iron: 22 percent
• Calcium: 18.7 percent

The above-mentioned values are based on the basis of a 2000 Calorie diet.

So, enjoy this fall with this yummy thin, pumpkin baked oatmeal recipe that is not only delicious but also seasonal apposite. Being plant-based, it is packed with micronutrients and full of fiber. Being baked pumpkin-based, it is slightly sweetened and is a delectable fall egg-free, gluten-free, and dairy-free breakfast. It is a quick, mealtime prep recipe for easy breakfasts for the week. Sit back, relax, bake, slice, and enjoy with fall decorations and chilly weather!