These vegan pumpkin oatmeal breakfast bars bring the spicy and sweet flavors of fall to your morning! Prepare them in the slow cooker for a healthy, gluten-free, and portable breakfast that’s only 110 calories and 4 SmartPoints!
Preparation:
Cook:
Level: Easy
Ingredients
- 1-¾ cup Pumpkin puree
- ⅔ cups coconut sugar
- 3 tablespoons Maple syrup
- 1 teaspoon Raw apple cider vinegar
- 1 cup Rolled oats (old fashioned)
- 1 cup Oatmeal (103g)
- 1 tbsp Pumpkin Pie Spice
- ½ tablespoon Cinnamon
- 1 teaspoon Baking soda
- ¼ teaspoons Salt
- ⅓ cups Pecans, toasted, coarsely chopped, divided
Preparation
Trace the bottom of a 7-quart slow cooker onto a large piece of parchment paper (a slow cooker liner works well too!) and cut it out, making it a little larger than the trace. Spray the bottom of the slow cooker with cooking spray and press the parchment into the bottom, leaving a little overhang to serve as handles.
In a large bowl, combine the pumpkin, coconut sugar, maple syrup and apple cider vinegar. Add the oats, oatmeal, pumpkin pie spice, cinnamon, baking soda, salt and 1/4 cup pecans (reserve the rest for later). Stir until well blended and a thick paste forms
Pour the batter into the prepared slow cooker and spread it evenly. Sprinkle with remaining pecans.
Cover and cook until the top is set, being careful not to overcook. It takes about 1 1/2 to 2 hours. Turn off the slow cooker and let the bars cool inside for 1 hour.
Carefully lift the bars from the pan and transfer them to a wire rack to cool completely. Slice into bars and devour!
Remarks:
1. You can toast the nuts in a dry skillet over medium heat until they smell “nutty” or on a small skillet in a 350°F oven.
2. If you want to bake them in the oven, spray an 8×8-inch baking dish with cooking spray and spread the batter evenly on it. Bake at 350ºF until toothpick inserted in center comes out clean, about 18 to 20 minutes. Let cool completely in pan before slicing.
