My hope for this post is to encourage moms or dads out there stuck with after school snacks. I am sure I am not the only one, but when my kids come home from all day at school, I prepare myself to be faced with whiney Caillou-like voices of mere starvation and discomfort….due to the absolute famishment, because they only had a large breakfast and lunch kit that would sustain any regular day at school that includes 2 recesses and a lunch break. However, out of mere frustration plus ambition, I decided to take advantage of the spectacular season of the pumpkin, and try out these pumpkin squares I found from Oh She Glows. How it worked? How did they turn out? How did my kids respond to a nourishing square instead of a bowl of ice-cream? Let’s just say I was able to prepare dinner in silence, because these healthy little treats served their purpose. To fill and fulfill. These make for a great time.
Pumpkin Oatmeal Any-time Squares, Especially After School in this House!
Inspired by: Oh She Glows
• 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)
• 1/2 cup pumpkin purée
• 3/4 cup coconut sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine grain sea salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 3/4 cup gluten-free rolled oats, ground into a flour (Or use 3/4 cup + 1 tablespoon oat flour)
• 3/4 cup gluten-free rolled oats
• 3/4 cup almond flour
• 1 tablespoon arrowroot powder
• 1/2 cup pecan halves, chopped
• 2 tablespoon chocolate chips, for garnish, I used ½ a cup
How To Play:
1. Preheat oven to 350F and line an 8-inch square pan with parchment paper.
2. Mix flax egg in a small bowl or mug and set aside to thicken for about 5 minutes.
3. In a large mixing bowl, beat the pumpkin and sugar with electric beaters until combined.
4. Pour in the flax egg and vanilla extract and beat until combined.
5. Add the baking soda, salt, cinnamon, ginger, and nutmeg and beat again.
6. Finally add in the oat flour, rolled oats, almond flour, and pecans. Beat until combined.
7. Spoon dough into prepared pan and spread out until smooth and even. The dough will be very sticky, but this is normal. Bake for 17-20 minutes (I baked for 18 minutes), until lightly golden and firm to the touch.
8. Place pan on a cooling rack for 10 minutes. Then, lift out and place square directly on cooling rack for another 10-20 minutes, until cool. Slice and enjoy! The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.