I liked this recipe because the reviews said it made a great breakfast-on-the-go item that contained the nutritious additions of oats and fresh pumpkin. Although the bars also could be served for dessert, we enjoyed them alongside our dry cereal as a little breakfast extra—or as a breakfast in themselves if we were in a hurry and needed to grab something to eat in the car.
They also would be ideal for road trips. The recipe originator described them as appealing to picky eaters. Neither Hubby nor I fit into that category, but we know a few eaters who employ “discernment”. I can see why these spice-laden bars would be popular with just about anyone. As a dessert we topped them with a little sugar-free whipped topping. Great!
Oatmeal Pumpkin Breakfast Bars
4 cups quick-cooking oats
3/4 cup brown sugar
1 1/4 cups milk (I use skim)
3 tablespoons butter
2 1/8 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 (15-ounce) canned pumpkin (I substituted 15 ounces puree from fresh pumpkin)
1/4 cup brown sugar (for top)
whipped topping (optional)
Preheat oven to 350 degrees (or 325 degrees for glass pan). Grease 13-inch-by-9-inch pan. In large bowl mix all ingredients except 1/4 cup brown sugar. Spread mixture into pan. Sprinkle 1/4 cup brown sugar on top. Bake for 20-25 minutes. Cool thoroughly; cut into bars. Makes 18 servings. (Source: http://recipes.sparkpeople.com)
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