Chocolate Chip Pumpkin Breakfast Bars
Here’s to carby, whole grain treats (with chocolate).
As I’m typing this I’m laying on the floor in my living room watching football (and The Devil Wears Prada during commercial breaks). This weekend was totally meh. I had a ton a grad school work, which I usually don’t talk about much on here because what is more boring than hearing about someone else’s homework? …not much.
The only significant thing Andrew and I did this weekend was manage to eat hamburgers and this entire pot of charro beans. That was a lot of beans. We just couldn’t stop eating them. Or more accurately I wasn’t cooking us anything else because I was glued to a desk ALL Friday, Saturday and Sunday morning. I did take a quick break Sunday morning, for the sake of my sanity, to make these pumpkin breakfast bars.
Usually by this time on Sunday we’ve worked out, gone to church, planned the meals for the week and finished the grocery shopping. But here I am. Laying on the floor with blankets and pillows while the puppy sleeps on the couch. Andrew just hollered from the kitchen, “do you know there’s pumpkin on the cabinets?”
I know. I saw it earlier. And I just left it.
We did take a long walk to the dog park around lunchtime. That was good. There was a beagle-dachshund mix and a puggle there. Maggie loves beagles so she was as happy as could be.
I think I should get up and go grocery shopping. I’m about to start trying to convince Andrew that we should go out to dinner and then go grocery shopping. But for now, laying here talking about pumpkin bars seems like the best idea.
I made these pumpkin mug muffins for Nora last week and we loved them. So I figured I’d make a version in bar form. They’re filled with bananas and pumpkin and oats and just a touch of butter. I really wish every weekend involved fancy breakfasts. I served the bars with an iced gingerbread tea latte. I just brewed the tea, put it in the freezer to cool and then added in some ice cubes and milk. Pumpkin + gingerbread, it’s so fall I can’t even.
- 1 1/4 cup oat flour, gently packed
- 3/4 cup old-fashioned oats
- 1 1/2 medium bananas, mashed (~3/4 cup mashed)
- 1/2 cup canned pumpkin puree
- 1/2 cup milk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup chocolate chips
- Preheat oven to 375F. Grease an 8x8-inch baking dish with butter. In a large bowl, combine oat flour, oats, cinnamon, baking soda, baking powder and salt. Add in mashed bananas, pumpkin, milk, melted butter and vanilla. Stir until batter forms. Fold in chocolate chips. Scoop batter into the 8x8-inch baking dish and bake for 25-30 minutes, or until top is just set. Cut into 9 bars and serve warm.