I think I shared that I’m hosting my book club this month. Actually, it’s a week from today (HOLY CRAP). I better get to reading faster. And preparing…and cleaning…and picking up the gift wrap BOMB that went off in my entryway.
I also received an email from our newest neighbors to our street of 10 houses, informing us that she is the self-appointed social gathering host for their old neighborhood and hopes we would be up for something similar. YES! Finally, a social butterfly on the block. I think we have it in us to liven up some and she might be just the person to make us do it. (We have the only 2 children on the street so I’ve never had the itch to invite them into our chaos.)
I also sent Mark my list of possible holiday baking options. I want to try something new, but I’m sure he’ll want the same’ol goodies: buckeyes, crock pot peanut clusters, peanut butter blossoms, frosted sugar cookies, maple snickerdoodles, English toffee, and probably some peanut butter fudge.
As one for tradition, I’m happy to accommodate most of this request…but I want to try something new. Maybe something gingerbread-esque or something with seasonal spices. I’m starting to think I simply haven’t had my fill of pumpkin for the season. I never even got around the purchasing one of my biggest guilty pleasures: pumpkin spice coffee creamer! Mmm!
And yet, here it is: December. I know that the rest of the world has shelved the pumpkin for peppermint, but I’m just not there yet. And besides, pumpkin > peppermint. Not by a long shot, but I repeat, pumpkin > peppermint.
So to scratch that little pumpkin itch, we tried a new breakfast on-the-go this week. These bars were quick and easy to whip up and are kid-tested and mother-approved. Big on flavor and fiber, they are comforting yet healthy. While delicious as-is and easy to eat on the run as they hold shape perfectly, I love them most when nuked in the microwave and served with a splash of milk. Enjoy!
- ¾ cup oat flour*
- 1½ cups old fashioned oats
- 2 Tbsp chia seeds
- 1 tsp pumpkin pie spice
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened almond milk
- ½ cup pumpkin puree
- ½ cup pure maple syrup
- ¼ cup coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- ½ cup pecan halves, roughly chopped
- Preheat oven to 350 degrees F. Mist an 8×8-inch baking pan with nonstick spray and set aside.
- In a large bowl, whisk together the oat flour, oats, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
- In a medium bowl, whisk to combine the wet ingredients: almond milk, pumpkin puree, syrup, coconut oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the pecan and transfer to the prepared baking dish.
- Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Cool before slicing into 9 bars. Store in the refrigerator.
*if you do not have oat flour, pulse 1 cup of oats in a food processor until flour-like in consistency