I love pumpkin bread…pumpkin cake…pumpkin pie…pumpkin pancakes…pumpkin muffins…pumpkin butter…
This means that all that orange gold stored in jars, cans, and freezer tubs must be guarded! If I turn my back for an instant it will be sucked into the black hole of breakfast bars and snarfed by my family!
Don’t misunderstand! I really like Pumpkin Cranberry Baked Oatmeal Bars. However, I’ve been stressed and cranky lately. When I’m “stranky” and I face the choice of a tasty healthy breakfast OR CREAM CHEESE FILLED PUMPKIN MUFFINS, I have a hard time not opting for mood-management through fats and carbohydrates!
So, rather than creating a Smaug-like bed of golden treasure, I’ve just been trying to keep my family supplied in breakfasting alternatives. These Banana Baked Oatmeal Bars are cheap, healthy, filling, and they help preserve my top-shelf collection of squashy goodness.
These bars are yummy enough that if I eat one for breakfast, I get some of the same flavorful mood management with none of the “I raided my kids’ Christmas candy” guilt! The recipe below is gluten free. However, if you leave out the xanthan gum and cut the eggs in half, you can make them with gluten-y flour and they’re terrific.
I really hope you’ll give them a try, even if you aren’t trying to protect your own pumpkin-y Prozac alternative!
Let me know if you give these a shot! We double this recipe and make two 9 x 13 pans at a time. The kitchen-aid mixes them up with no trouble. We slice and freeze them. They are great to nuke in the mornings or to grab frozen and eat later in the day.
Protect your pumpkin, Peeps!!! Eat more bananas!
This recipe has been shared with our favorite blog hops and linky parties!