Pumpkin Oat Bars
Welcome to another edition of cooking with the infirm. Yes, that’s right, Scarlett is sick. Just three weeks into the institution I warmly refer to as the sess pool (otherwise known as school) and her immune system was taken down by a horrendous case of strep throat with a scarlet fever chaser. In other words, we’re home making snacks that no one in the uninfected world would dare eat. I mean, are you willing to try one after sore throat girl has stuck her hands into every aspect of the dough making process?
It’s actually the kind of thing only a mother would do– eat from a pan of contaminated bars. It’s why I made something I was dying to snack on. In fact, I’m pretty proud of myself that I waited until October to start my pumpkin marathon. I was itching to get it underway last month but resisted. Stock up on the pumpkin people–I’m ready to roll.
Pumpkin Oat Bars
1 cup rolled oats
1 cup spelt flour
4 tablespoons butter, room temperature
1 cup pumpkin puree
1/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350. Grease a 9×13 baking pan and set aside.
In a medium bowl, mix flour, oats, ginger, nutmeg, cinnamon, baking soda and salt.
Cream sugar with butter until smooth in a large bowl. Then add the egg, vanilla extract and pumpkin until combined. Stir in the oat mixture
Pour into prepared baking pan and bake in the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool completely before cutting into squares.
The only thing missing from these bars is chocolate chips. I was super tempted to put them in but our family gave up sugar for the month. Stop laughing. I’m serious. Stop laughing. Obviously, it would be too hard to give up sugar completely. After all, it’s found in basically everything. However,we’ve given up the obvious sugar traps: juice, ketchup, cookies, cakes, sweetened yogurts, my favorite pumpkin scones from Starbucks, dressings, jams, my favorite pumpkin scones from Starbucks, syrup and cereal. Oh, did I mention, I gave up my favorite pumpkin scones from Starbucks. I’m not bitter though. I didn’t want to have to make my own bread so we had to be a little lenient with our food taboos. We also made a rule that natural sugars like fruit are good.
So I think these bars qualify as OK. Now, I see you looking at me with those cross eyes because we have sugar in them but I didn’t put as much as I’d planned. I was going to use 1/3 cup but Scarlett talked me out of it. And since they’re full of pumpkin and oats I figured they weren’t like a cookie or a brownie. Right? (They’re not like a cookie or a brownie! Agree with me!)
It’s why I couldn’t put the chips in. I really would have no leg to stand if the recipe included a 1/2 cup of chocolate chips. But you can add the chips. Please tell me you’ll add the chocolate chips. (Then save me one.)
You might also like
Scarlett and I travel a lot. We’re on a plane once a month and we’ve been doing that amount of travel since she was a baby. It’s just the way
If snuggling up to a pot roast is wrong, I don’t wanna be right. You know when people ask you in person/a Facebook quiz/in primary school via a wadded up
In honour of summer’s arrival, a post from the oldie-but-goodie file, barbecue-style. I love this salsa but mostly just wanted to chance to show off again about my salmon-grilling skills.