Normally I start my day with a nice steamy bowl of oatmeal with chia seeds and I often will throw in some fun stuff to add some density and staying power.....I add an egg for some protein, some peanut butter for some fats and deliciousness, and of course, some pumpkin to round it out.....it's my thing weird as it may be.
But there are those mornings where I simply do not have the time or desire to throw all of that together. So during these past few months with early morning runs I've been looking for something quick and easy and satiating to get me through my workout....and of course something that is healthy as well. For years I worked out in a fasting state; however, as they years have gone on and my thyroid has had it's challenges, I find it much easier on my body to have something full of carbs, fats, and protein.
These Peanut Butter Pumpkin Oatmeal Bars have truly found their way into my belly on the mornings I need to get out the door early or just want something different to eat....minus the clean up. They are dairy and gluten free and can be made vegan should you decide......
Peanut Butter Pumpkin Oatmeal Bars
- 2- 1/4 cup Gluten Free Rolled Oats (I use Bob's Red Mill--Not Quick Oats
- 1/2 cup Gluten Free Oat Flour (Either Grind up some Oatmeal in a high powered blender until it is flour consistency, or Bob's Red Mill Gluten Free Oat Flour)
- 1 scoop vanilla whey protein powder (I used Jay Robb)
- 1 Tablespoon whole Chia Seeds
- 1-1/4 teaspoons Baking Powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pink himalayan sea salt
- 3/4 cup Canned Pureed Pumpkin (I used Trader Joes Organic)
- 1 cup Coconut or Almond Milk (Calafia Coconut/Almond Blend)
- 1 large egg
- 2 egg whites *** See Note***
- 1/4 maple syrup
- 2 tablepsoons Peanut Butter-- or nut butter of choice (I used Laura Scudders Organic Nutty)
- Mix the first 9 ingredients (the dry ingredients) in a mixing bowl so that oats/flour/chia are evenly dispersed
- In a separate bowl, add the pumpkin, milk, egg(s), syrup, and peanut butter (wet ingredients) and mix thoroughly .....I used my immersion blender
- Combine ingredients together and mix thoroughly.
- Let the mixture sit for 5 minutes. This allows the chia seeds to bind with the ingredients holding it all together
- Pour into a sprayed 8x8 glass baking dish and bake at 350 degrees for 20-25 minutes depending on your oven....mine were done in 22 minutes.
Allow to cool completely before cutting into desired size.....If you cut while still hot they will crumble. I cut mine into 6 servings to make them a breakfast sized portion. These can also be baked in a muffin tin as well but you will need to cut your baking time.
These hold together very nicely.....they are flaky an light yet extremely satiating. However, if you prefer it to be more like a bread here are some tips:
- Instead of using the egg whites....add another whole egg
- You can also take away some of the whole oatmeal flakes and use that as a flour instead.....take away 1/2 cup of oatmeal use 1/2 cup of oat flour in addition to what you're using.
- If you want flatter bars, bake them in a larger glass dish and decrease the baking time by 5 minutes.
Following the recipe as is will give you 6 servings at
37 grams of carbs
8 whopping grams of fiber
11 grams of healthy fats
18 grams of protein
I have this with a cup of bulletproof coffee or green tea and this keeps me full for several hours.
This is a blend of several different concoctions of different bars that I have made over the years. Although I personally love this as is, you may want to play around with it.....feel free to add in: Flax seed, shredded coconut, chocolate chips, pecans or walnuts, or anything else that fits your taste buds.