Description
These Gingerbread Oatmeal Bars are a deliciously spiced, wholesome treat perfect for breakfast or a cozy snack. Packed with warming spices like cinnamon, ginger, cloves, and allspice, combined with nutrient-rich oats and vibrant pumpkin puree, these bars offer a moist and flavorful bite with natural sweetness from dates, molasses, and maple syrup. Easy to make and wholesome, they’re an ideal guilt-free comfort food.
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
- Butter or baking spray, for greasing
Instructions
- Preheat the oven and prepare the pan. Preheat your oven to 350°F (175°C). Grease a baking pan with butter or baking spray to prevent sticking.
- Mix the dry ingredients. In a large mixing bowl, combine 2 cups of the dry quick oats, cinnamon, ground ginger, baking powder, black pepper, cloves, allspice, coconut or brown sugar, salt, and cardamom. Stir well to evenly distribute the spices.
- Prepare the soaked dates. Soak the 4 Medjool dates in warm water for 15 minutes to soften. After soaking, drain them thoroughly and chop finely or mash into a paste.
- Blend the wet ingredients. In a separate bowl, whisk together the 4 eggs, oat milk, pumpkin puree, molasses, maple syrup, vanilla extract, and the softened dates until fully combined.
- Combine wet and dry mixtures. Pour the wet ingredients into the bowl with the dry ingredients and stir well until fully combined and you have a batter. Then, fold in the reserved 2/3 cup of dry quick oats to add texture.
- Transfer to the pan and bake. Pour the batter into the greased baking pan, spreading it evenly. Bake in the preheated oven for about 30-35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool and slice. Once baked, remove the pan from the oven and allow the bars to cool completely on a wire rack. After cooling, lift out the baked mixture and cut into bars of desired size.
Notes
- Soaking the dates softens them and makes them easier to incorporate into the batter for natural sweetness and moisture.
- If you prefer a sweeter bar, consider increasing the maple syrup slightly or adding a drizzle on top before serving.
- You can substitute oat milk with any plant-based or regular milk as per preference.
- Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- They also freeze well: wrap individually and freeze up to 2 months. Thaw before eating.
Keywords: gingerbread oatmeal bars, pumpkin oatmeal bars, healthy breakfast bars, pumpkin spice bars, holiday oatmeal bars