269. Pumpkin Spice Oatmeal Squares [vegan]

I love oatmeal but I haven’t eaten it in a Very Long Time. I have found alternative hot cereals like Paleo Porridge, and I have tried bulking up some of my grain free treats with coconut, instead – e.g. I ❤ PT Almond Butter Blondie Pie. But since I am a true oatmeal devotee, I can’t say that the effect is the same. I enjoy my grain free alternatives in their own right, but sometimes I just need an oatmeal cookie.

This is one of those times.

And since it’s Autumn, I went all out with the leftover pumpkin puree and baked up a batch of these squares. I then divided them up individually, wrapped them in wax paper, and froze them so I wouldn’t eat them all at once. Mommy does this for me and my banana bread. Since I’m off of toast presently I am always intent on supplying myself with suitable breakfast breads. And yes, I consider these oatmeal bars to be okay for breakfast – I used less maple syrup than the amount I’m recommending below so my batch isn’t very sweet. But who am I kidding? Even if they were I’d still eat them for breakfast…and throughout the day, actually.

Pumpkin Spice Oatmeal Squares [Vegan]

Preheat oven to 350, Line an 8×8 pan with parchment paper, or grease it

½ c almond butter
½ c pumpkin puree
2 c old-fashioned rolled oats
1 flax egg ( 1 Tb ground flax + 3 Tb water, let sit for 15 minutes on counter or in fridge)
½ tsp baking soda
splash of vanilla
¼ c maple syrup
2 dashes of cinnamon
1 dash each of nutmeg and ginger powder

Combine everything and mix well. Bake at 350 for ~20 minutes.