Yes, a pumpkin recipe in July. These bars at THAT good that I couldn’t hold out for much longer and had to share them with you all. Plus they are a fairly healthy (its a dessert—so its all relatively speaking) and good for those watching what they eat during swimsuit season. Plus, who says you can’t eat pumpkin year-round?
Pumpkin Peanut Butter Oatmeal Bars
- 1/2 cup peanut butter
- 1 cup pumpkin puree
- 2 cups old fashion rolled oats
- 1 cup brown sugar
- 1/2 cup sugar
- 1 T pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/3 cup white chocolate chips
Combine all ingredients into a mixing bowl and stir by hand. Spread batter into a foil-lined and sprayed 8 x 8 or 9 x 9 pan. Bake at 350F for 22-25 minutes or until toothpick inserted in center comes out clean. The bars may still look underdone, but that’s fine because they will continue to set up as they cool. Allow to cool very well before slicing.
Source: Averie Cooks
If you are having a hard time finding canned pumpkin puree in your store during this time of year, I found a reasonably good deal on organic canned pumpkin on Amazon.com for about $2 a can.
Note: If you must avoid gluten, be sure to use gluten-free oats as traditional oats could have been cross-contaminated during the growing, harvesting or shipping process.