I’m writing this post on Thursday night and I’m so very antsy! On Friday afternoon, S and I will be taking off for Rhode Island to meet baby Charlie. I don’t know how I’ll get through the work day tomorrow; I’m so excited! And then we’ll be in the car for eight hours or so… I wish we could fast-forward to the minute I get to wrap my arms around the teeny-tiny newest member of my family. But alas, time marches onward steadily! At least S and I will be armed with snacks galore so we don’t need to make a stop for dinner. He’s picking up fruit and a bag of Earth Balance white cheddar popcorn (SO GOOD), and I’ve made a sweet treat to keep us energized.
Pumpkin Spice Baked Oatmeal Bars
Makes eight bars
- 1/4 cup + 2 tablespoons coconut sugar (or brown sugar)
- 1/4 cup coconut oil
- 2 tablespoons blackstrap molasses
- 2 tablespoons agave nectar (or pure maple syrup)
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 3 cups rolled oats
- 1/3 cup wheat germ
- 1/2 teaspoon cinnamon
- Scant 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- Dash cloves
Preheat the oven to 350˚. Spray an 8″ x 8″ baking pan or line with parchment paper.
In a small saucepan, heat the coconut sugar, coconut oil, molasses, agave nectar, and vanilla extract over low. Stir to combine as the oil melts. Once all ingredients are well mixed, turn off the heat and stir in the pumpkin puree.
In a large bowl, add all the dry ingredients and mix. Pour in the wet ingredients and stir with a wooden spoon or plastic spatula until the oats are coated and all ingredients are well mixed. Transfer the mixture to the prepared baking pan and press down evenly.
Bake for about 30 minutes until the oats begin to pull away from the sides of the pan. Remove from oven and let cool for at least 10 minutes before slicing with a sharp knife. If you’re patient, let them cool before eating. If not, they might be a little crumbly!
Baked oatmeal bars strike again! I can’t help it; I just love this easy, on-the-go method of enjoying oatmeal. These bars are just sweet enough for me, but if you like a sweeter breakfast, you could substitute maple syrup for the blackstrap molasses. But then, of course, you’d lose out on the stellar benefits of my beloved blackstrap! Each bar gives you 13% of your RDV of iron, about 6 grams of protein, substantial fiber, and nearly your entire day’s requirement of vitamin A. Not a bad way to keep your tummy full on a drive up the east coast!
What are your favorite road trip snacks?