These pumpkin oatmeal bars are high in protein and low in sugar. Moist and packed with the flavors of fall, enjoy them as a delicious no fuss breakfast or snack!
½cupdry red lentils,(95g uncooked, 200g cooked and weighed after cooled)
1cupwater
2cups (200g)rolled oats
2teaspoonspumpkin pie spice
1teaspooncinnamon
1teaspoonbaking powder
2tablespoonsground flaxseeds
1cup (230g)canned pumpkin
1cupwhole fat milk
½cup (110g)unsweetened applesauce
1teaspoonvanilla extract
⅓cup (40g)finely chopped pecans (optional)
⅓-1/2cupchocolate chips (optional)
Instructions
Add lentils and water in a medium pot and bring to a boil. Reduce heat to low, cover, and cook for about 10 minutes, or until lentils are tender. Cool.
Preheat oven to 350 degrees Fahrenheit. Line a 9x9 inch baking pan with parchment paper for easy removal. Set aside.
Pulse the oats in a food processor/blender until it turns into flour. Pour into a large bowl and combine with pumpkin pie spice, cinnamon, baking powder, and ground flaxseeds.
Add cooled lentils, pumpkin, milk, applesauce, and vanilla extract into the food processor/blender and process until smooth.
Pour into the bowl with the oatmeal mixture. Do not overmix. Fold in pecans and chocolate chips if using.
Pour the batter into baking pan. Bake 20-25 minutes until the center is set and the inserted toothpick comes out clean.
Allow for it cool in the pan for about 10 minutes before transferring to a cooling rack. COOL COMPLETELY before slicing.
Video
Notes
These pumpkin bars actually tastes better with time as the spices become more pronounced and all the flavors meld together. So if able, make this at least several hours prior to enjoying.
Want to make this sweeter?
add EITHER 4-5 medjool dates (be sure to soak in hot water to help soften), 2-3 tablespoons of maple syrup, or chocolate chips for older kids
Storage suggestions:
Transfer to an airtight container and keep in fridge for up to 5 days. Bring to room temperature or reheat briefly in the microwave (30 seconds or so). It's delicious cold too!