Gingerbread Oatmeal Bars Recipe
These Gingerbread Oatmeal Bars are a hearty, spiced treat perfect for a wholesome breakfast or snack. Packed with warming spices like cinnamon, ginger, and cloves, combined with pumpkin puree and natural sweeteners, they offer a moist, flavorful texture without refined sugars. Quick oats provide a chewy base, while molasses and maple syrup add depth and sweetness. These bars are easy to prepare, baked until golden and set, making them an ideal grab-and-go option for autumn or the holiday season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 bars 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups dry quick oats
- 2/3 cup dry quick oats (reserved)
- 4 teaspoons cinnamon powder
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon salt
- 1 pinch cardamom
Wet Ingredients
- 4 eggs
- 1 cup oat milk
- 7.5 ounces pumpkin puree (half of a 15-ounce can)
- 4 Medjool dates, soaked 15 minutes in warm water
- 2 tablespoons molasses
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
Other
- Butter or baking spray, for greasing
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine 2 cups of dry quick oats with cinnamon, ground ginger, baking powder, black pepper, ground cloves, allspice, coconut or brown sugar, salt, and cardamom. Mix thoroughly to evenly distribute the spices and leavening agent throughout the oats.
- Soak Dates: Place Medjool dates in a small bowl with warm water and let them soak for about 15 minutes to soften, which will help them blend smoothly into the wet ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, oat milk, pumpkin puree, molasses, maple syrup, and vanilla extract. After soaking, drain the dates and blend them into the wet mixture until smooth, ensuring a uniform texture in the batter.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl and stir until just combined. Then fold in the reserved 2/3 cup of dry quick oats to add texture and a slight chewiness to the bars.
- Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease a baking pan with butter or baking spray to prevent sticking. Spread the batter evenly into the pan, smoothing the top with a spatula.
- Bake the Bars: Place the pan in the oven and bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. This ensures the bars are fully cooked but still moist.
- Cool and Slice: Remove the pan from the oven and allow the bars to cool completely in the pan. Once cooled, cut into squares or rectangles as desired for serving.
Notes
- Soaking the dates ensures they blend smoothly and distribute sweetness evenly.
- You can substitute oat milk with any plant-based milk to keep it vegan-friendly.
- For a nutty twist, consider adding chopped walnuts or pecans to the batter.
- Store these bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make the bars gluten-free, ensure the oats used are certified gluten-free.
Keywords: Gingerbread oatmeal bars, pumpkin oatmeal bars, spiced breakfast bars, healthy oatmeal bars, autumn breakfast recipe
Find it online: https://mjrecipe.com/gingerbread-oatmeal-bars-recipe/