Description
These Gingerbread Oatmeal Bars are a wholesome and flavorful treat perfect for breakfast or a snack. Packed with warm spices like cinnamon, ginger, cloves, and allspice, combined with the natural sweetness from pumpkin puree, dates, molasses, and maple syrup, these bars offer a delightful balance of hearty oats and gingerbread flavors. They are wholesome, moist, and easy to prepare, making them a fantastic make-ahead option for busy mornings.
Ingredients
Scale
Dry Ingredients
- 2 cups dry quick oats
- 2/3 cup dry quick oats (reserved)
- 4 teaspoons cinnamon powder
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon salt
- 1 pinch cardamom
Wet Ingredients
- 4 eggs
- 1 cup oat milk
- 7.5 ounces pumpkin puree (half of a 15-ounce can)
- 4 Medjool dates, soaked 15 minutes in warm water
- 2 tablespoons molasses
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
Others
- Butter or baking spray, for greasing
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a baking dish with butter or spray it with baking spray to prevent the bars from sticking.
- Mix dry ingredients: In a large bowl, combine 2 cups of dry quick oats, cinnamon, ground ginger, baking powder, black pepper, ground cloves, allspice, coconut sugar (or brown sugar), salt, and cardamom. Stir well to evenly distribute the spices and powders.
- Prepare wet ingredients: In a blender or food processor, combine eggs, oat milk, pumpkin puree, soaked Medjool dates (drained), molasses, maple syrup, and vanilla extract. Blend until smooth and fully combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients and mix thoroughly until all the oats are coated and the batter is uniform in texture.
- Add reserved oats: Fold in the reserved 2/3 cup of dry quick oats to add texture to the batter.
- Transfer and spread batter: Pour the batter into the prepared baking dish and spread it evenly for uniform thickness.
- Bake the bars: Bake in the preheated oven for about 30 to 35 minutes or until the bars are firm to the touch and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the bars to cool completely in the baking dish before cutting into squares or rectangles. This helps them set properly and hold together well.
Notes
- You can swap oat milk for any other plant-based milk or regular milk if preferred.
- Soaking Medjool dates softens them for easier blending and a smoother texture in the bars.
- Use a well-greased baking dish to prevent sticking and ensure easy removal.
- Bars can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- These bars are naturally sweetened and make a healthier snack alternative to traditional gingerbread cookies.
Keywords: gingerbread bars, oatmeal bars, pumpkin puree, healthy breakfast, vegetarian snack, spiced bars, cinnamon oats, molasses bars