• 1 cup gluten free oats (can use quick oats if not making gluten free)
• 1 1/2 cup rice cereal
• 2 tbsp brown sugar
• 1 tsp pumpkin pie spice
• 1 tbsp maple syrup
• 2/3 cup canned pumpkin
• 1/3 cup agave nectar
• 1 tsp vanilla
• 2/3 cup dried apple rings, diced
• 1/3 cup raisins
• 1/3 cup chopped nuts (optional)
Preheat oven to 300 degrees.
Combine first four (dry) ingredients. In a separate bowl combine syrup pumpkin, agave, and vanilla (wet ingredients). Add wet ingredients to dry ingredients and mix until combined. Add fruit and nuts and mix until uniform. Press mixture into lightly greased 9×9 pan.
Cook for 20 minutes or until completely set. Completely cool before cutting.
Pumpkin Oatmeal Breakfast Bars can be frozen or eaten fresh. For freezing, wrap in aluminum foil and place in ziploc bag.
By: Sarah M.