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, 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 8x8-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