Gluten-Free Pumpkin Oat Bars

As you know I attended the Food Bloggers of LA Cookie and Cookbook Swap this past Saturday – so much fun! I am already looking forward to next month’s event with great anticipation.

Ginger Molasses CookiesMy contributions for the cookie swap were ginger molasses cookies which you can find here: Soft Ginger Cookies and gluten-free pumpkin oat bars. Obviously I had a can of pumpkin on hand that needed to be used up and I always have rolled oats, so I thought I would make these easy and delicious pumpkin bars. With all of the chocolate and butter to be anticipated I wanted to bring something on the lighter side. These bars take no time at all and only dirty up one bowl! Double win.

Gluten Free Pumpkin Oat Bars from www.eatsrealfood.comMolasses brings that warm, holiday flavor to baked goods this time of year that we often associate with gingerbread. Did you know that unsulphured black strap molasses has many health benefits? Its mineral content and antioxidants pack a punch in your baked goods.

MolassesSome health benefits of molasses:

  • 14% RDI of copper – copper is a trace mineral which helps rebuild the skin structure that supports healthy hair
  • High in iron – iron is needed for our bodies to carry oxygen to our blood cells. Women tend to be more anemic than men.
  • High in calcium and magnesium – these minerals aid in the growth of bone development
  • Additional minerals: 18% RDI of manganese (helps produce energy from proteins and carbohydrates), 9.7% RDI of potassium (plays a role in nerve transmission and muscle contraction), 5% RDI of vitamin B6 (aids in brain and skin development), 3.4% RDI of selenium (important antioxidant)

Gluten-Free Pumpkin Oat Bars


  • 2 1/2 cups old-fashioned rolled oats
  • 1/4 cup almond meal
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3/4 cup canned pure pumpkin
  • 1/2 cup unsweetened almond milk
  • 1 large egg
  • 1/4 cup molasses

Preheat oven to 350 degrees. Coat an 8×8 baking pan with cooking spray and set aside.

Combine oats, almond meal, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Add vanilla, pumpkin, milk, egg, and molasses. Stir together until well combined, being careful not to over mix.

Pour the mixture spreading an even layer into the pan. Bake for 20-25 minutes. Allow to cool and then cut into bars. Will usually make 16 square pieces.



FBLA 2013 Cookie Exchange Recipes

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