Hi there, Mamas! So, like I promised last week, here it is! The perfect complement to your other pumpkin spice fall treats – but without the added fat, sugar, or salt. It’s kind of like a miracle.
Pumpkin Spice Oat Bars
all. the. pumpkin spice!!
I spiced (see what I did there?) these ones up a bit by making them into bars, instead of my typical cookie-ball form. Honestly, any form that is easy for L to hold and eat works for me. But, these do look a bit fancier, in case you wanted to serve them somewhere that the average guest is over two years old.
This rich pumpkin-spice treat goes great with a glass of milk.
Like the original breakfast cookies, these ones are also gluten-free and dairy-free. I added peanut butter to these, but not the walnuts (although I’m sure that the walnuts or pecans would be a great addition). Of course, just like its cousins, it’s loaded with fiber!
So, without further ado, here it is:
Ingredients
- 1 overripe banana, mashed
- 3/4 cup pumpkin puree
- 1.5 cups oats
- 1/3 cup creamy peanut butter
- 2 teaspoons Pumpkin Pie Spice
- (1/4 cup crushed walnuts or pecans, if desired)
Instructions
- Preheat oven to 350* F.
- Mix all ingredients well.
- Line an 8x8" baking pan with parchment paper and spread mixture evenly over the paper. (Alternately, roll into bite-sized balls and place on a baking sheet lined with parchment paper)
- Bake for about 10-15 minutes for bars, or 9-11 minutes if cookies.
- Cool and enjoy!
And don’t forget to check out the other RDN Mama variations of L’s favorite Breakfast Cookies: Original and Cranberry Orange Pumpkin.
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