Sorry for the absence. A lot has been going on at the birdie house. The kiddos are finally back in school and they are already tired of oatmeal and cereal in the mornings. It's so hard to find the time to get a really good breakfast into them during the school week. So the mamas here baked up a batch of these Pumpkin Breakfast Bars for the kiddos (and myself). They are super simple, yummy and you guessed it low in sugar and calories. This is also a great way to get rid of any leftover cans of pumpkin you may have from Thanksgiving! Another plus is after they are done baking you can cut them into squares and wrap them individually so they can be grabbed real quick when heading out the door.
2 cups rolled quick oats
1/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 large egg
3/4 cup pumpkin puree
1/4 cup low fat milk ( you can sub out the milk for almond milk and lower the calories)
1/4 cup sugar free maple syrup
1/3 cup splenda granulated sweetner
1/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/4 cup raisins, chopped
Directions
Preheat the oven to 350 degrees. Lightly coat a 9 inch square baking pan with nonstick baking spray.
In a large bowl, combine the first 5 ingredients (oats through cinnamon). Stir. Add the remaining ingredients and stir until thoroughly combined.
Pour into prepared baking pan and smooth the top.
Bake for 25 to 30 minutes or until the center springs up when touched or toothpick comes out clean when inserted in the middle. Let cool on a wire rack for 5 minutes and then turn out of pan to cut (bottoms will become slightly wet if left in pan)
Cut into 12 portions and wrap individually.
Calories:
80 calories per bar - if made with low fat milk
50 calories per bar - if made with almond milk
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