Description

These Gingerbread Baked Oatmeal Bars are a deliciously spiced and wholesome treat perfect for a cozy breakfast or snack. Featuring warm gingerbread spices, pumpkin puree, and naturally sweetened with medjool dates, molasses, and maple syrup, these bars are both nutritious and satisfying. The bars have a soft, moist texture with a delightful chew from the added oats, baked to a golden perfection.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

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

Other

Butter or baking spray, for greasing the baking dish

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Instructions

Preheat the Oven: 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. Using the smaller dish is recommended for thicker bars.
Blend Dry Ingredients: In a high-powered blender or Vitamix, combine 2 cups of the dry quick oats with cinnamon, ground ginger, baking powder, black pepper, ground cloves, allspice, coconut sugar (or brown sugar), salt, and cardamom. Blend until the mixture is finely ground and evenly mixed.
Blend Wet Ingredients: 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 and well combined.
Combine Mixtures: Pour the wet mixture into the mixing bowl with the dry ingredients. Stir thoroughly to form a smooth, uniform batter.
Add Whole Oats: Gently fold the remaining 2/3 cup of whole dry oats into the batter with a spatula to add texture and chewiness to the bars.
Prepare for Baking: Pour the batter evenly into the greased baking dish, smoothing out the surface.
Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes or until the bars are set and the top turns golden brown.
Cool and Slice: Allow the bars to cool in the pan for 10 to 15 minutes. Once cooled, cut them into 9 equal squares.
Serve: Enjoy the baked gingerbread oatmeal bars warm or at room temperature for a comforting treat.

Notes

Use quick oats rather than old-fashioned or steel-cut oats, as slower cooking oats would result in a chewier texture not ideal for bars.
Adjust the sweetness to your preference by varying the amount of molasses, maple syrup, or sugar.
Do not skip soaking the Medjool dates; soaking plumps them up for easier blending and improves texture and sweetness.

Nutrition

Serving Size: 1 bar (1/9th of recipe)
Calories: 220
Sugar: 14g
Sodium: 150mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 6g
Cholesterol: 70mg