Gluten-free Pumpkin Oatmeal Squares Print Recipe Print Recipe

 

The Mr. and I spent the weekend in Seattle seeing our family and close friends. We’re actually still here, which is why I’m a little delayed on getting the post up. Sorry guys.

The weekend was filled with lots of family time, including 2nd cousins, in-laws and of course my immediate. We were able to see my best friend before she has her baby next month. Eeek! I’m just waiting to get that call before I book my flight. Cannot WAIT to hold that little bundle of joy!

Today, my husband has a lunch and a few meetings so mom and I are running errands before we leave for Mexico on WEDNESDAY. Still cannot believe we’re going.

 

 

You know me and my craziness to pack snacks. Really, it’s in everyone’s best interest. Trust me.

I’ll usually make a batch of these before an upcoming trip. Travel or not, I can seriously snack on these ALL day.

Travel:  fill a ziplock with these oatmeal squares. Since these are relatively plain, I like to layer with peanut or almond butter.

Eat when I get to work:  Put some squares in a bowl or to go container that way you can add milk directly without dirtying another bowl. I like [unsweetened vanilla] almond milk, then break apart in the milk and eat like cereal.

 

 

Alright, we need to talk.

What do you think about me cutting back to 3 posts a day? I mean, 5 days of food is a lot, right?

I might eventually add in a fourth lifestyle post, but we’ll see.

Starting this week I would post Monday, Wednesday and Friday. We cool? Just think, quality vs. quantity…

 

 

 

Gluten-free Pumpkin Oatmeal Squares

PRINT Recipe

Ingredients

  • 1 cup gluten-free rolled oats
  • 1/2 cup almond milk – I use vanilla unsweetened
  • 1/2 cup egg whites
  • 1/2 cup pumpkin puree
  • 2 teaspoons of stevia – of sweetener of choice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup raisins – or dried fruit of choice

Directions

Preheat oven 350 degrees. Stay baking square pan with non-stick spray, set aside.

In a medium bowl, mix together oats, milk, egg whites, pumpkin, stevia, cinnamon, vanilla extract and salt. Let sit while the oven preheats, about 15 minutes. If it looks like you need to add more liquid, add a little more milk. Add in raisins or dried fruit of choice.

Bake for 18-20 minutes or until it’s baked all the way through and the top is slightly browned.

Let cool before you cut into squares.

Enjoy!

*gluten-free *dairy-free

 

Similar Post

On the go: Apple Baked Oatmeal Cakes

 


 

Be Sociable, Share!

You can leave a response, or trackback from your own site.

  • Anonymous

    Glad you are having fun! 3 posts a week is perfect!! 

  • http://www.bakeyourday.net/ Cassie @ Bake Your Day

    No problems with three post per week, it’s all about quality! Have a blast in Mexico! 

  • http://www.loveveggiesandyoga.com/ Averie Cooks

    Post when and what you can. No one is holding you to a timeclock so to speak 🙂

    You’re traveling and living life, as you SHOULD BE!  Live it and have fun!

    I made GF pumpkin and oat bars over the fall. I still think about them.  I need to make more 🙂

  • http://glitzglamgranola.com/ Emily @ Glitz Glam Granola

    OMG these look fabulous– I’m always on the lookout for new delicious, healthy things that I can take on the go! Can’t wait for the recipe! And I generally shoot for 3 posts a week and it really takes the pressure off and in my opinion, makes blogging more fun! 

  • http://adventuresofdutchandme.blogspot.com/ Sara Grace

    these will be perfect for travel this summer! looking forward to the recipe! and btw, 3 days is just fine!
    http://adventuresofdutchandme.blogspot.com/

  • cooking_neko

    These look amazing! Cannot wait to see the recipe later. I like how versatile they are: eat as is, with pb/almond butter, or as a bowl of granola for breakfast. 

  • Katrina @ Warm Vanilla Sugar

    These are lovely! Great idea!

  • http://yesiwantcake.com/ Katie

    Yummm city. I think 3 posts a week sounds great – do what works for ya, my love.

  • http://twitter.com/StudioJewel lisa lehmann

    what??? hurry!! 🙂

  • N Mccullough

    Can’t wait to try these! Is that 1/2 cup of egg whites??

  • http://www.facebook.com/carli.wentworth Carli Wentworth

    To me, I’d rather have quality over quanity. These look wonderful! 

  • Adie Andrews

    This looks like the best breakfast or the perfect addition to the afternoon tea or coffee especially with that almond butter. Juts yummy. Greets check in report london

  • Anonymous

    Oops, yes that would be a 1/2 cup of egg whites!

  • http://www.archerfriendly.com/ Archer

    Oooo la la!  I LOVE that these are only sweetened with stevia!!

  • Lindsey

    Yummy!!! Have a fabulous time in Mexico!
    http://lindseyyoung.net

  • Carla Walker

    Mmmm, these look really great! Love that they are gluten free too

  • Genevieve

    There were awesome! I subbed dates for raisins, and added fresh ginger and 1 tbsp molasses. Tastes like gingerbread! 🙂

  • Laura@baking in pyjamas

    They sound fantastic, I love that their gluten free and dairy free. I’m trying to incorporate more healthier recipes into our diets and these look too good to pass up. Saving recipe and will be featuring this on a feature I have on my blog called baking news. Thanks for the great recipe!

  • Beth

    I know I’m late to the party but I just found these on pinterest. I was wondering if you could tell me what size pan you used? Also do these freeze well? Or how long do they last? I eat Quaker Oatmeal Squares pretty much every day for breakfast, but am trying to eliminate processed foods from my life, so this looks like a GREAT alternative! Can’t wait to try them.

  • Zoe

    Could I replace the pumpkin with applesauce?