Pumpkin Oat Bars
Raspberry Oat Bars
Blueberry Banana Oat Bars
Rice and Oat Bars

Pumpkin Oat Bars 

1 ½ cups quick cooking oats 

1 ½ cups pumpkin puree 

¼ cup dark brown sugar, packed 

1 large egg, lightly beaten 

½ cup half and half 

1 teas. baking powder 

1 teas. ground cinnamon 

½ teas. nutmeg 

½ teas. pumpkin pie spice 

½ teas. salt 

1 teas. vanilla extract 

Preheat oven to 350 degrees F.  Spray an 8×8 or 9×9-inch baking dish with cooling spray.  In a large mixing bowl stir the oats, brown sugar, baking powder, cinnamon, nutmeg, pumpkin pie spice and salt together.  Make a well in the center of this mixture and pour the half and half, egg and vanilla extract into the well.  Stir to combine the liquid mixture with the oat mixture.  Add the pumpkin to the mixture and stir well.  Pour mixture into prepared baking dish and place in preheated oven. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.  Allow mixture to cool slightly and cut into 9 bars. 

Recipe makes 9 servings. 

Raspberry Oat Bars 

1 10 oz. jar raspberry preserves 

1 ½ cups rolled oats 

1 ½ cups flour 

¾ cups butter or margarine, softened 

1 cup brown sugar, packed 

1 teas. salt 

½ teas. baking powder 

Preheat oven to 400 degrees F.  Spray a 9×13-inch pan with cooking spray.  Cream the brown sugar and butter or margarine together in a large bowl until smooth.  In another bowl combine the oats, flour, salt and baking powder.  Stir this oat mixture into the creamed mixture.  Press one-half of this mixture into the bottom of the prepared baking pan.  Spread the raspberry preserves over this layer.  Crumble the remaining oat mixture over the raspberry layer in the baking pan.  Place pan in preheated oven and bake until light brown, about 20-25 minutes.  Allow mixture to cool completely before cutting into 24 bars. 

Recipe makes 24 servings 

Blueberry Banana Oat Bars 

2/3 cups fresh blueberries 

1 cup mashed ripe bananas 

1 ½ cups rolled oats 

1/3 cup peanut butter 

½ cup chopped almonds 

¼ cup dried figs, chopped 

2 Tbsp. honey 

2 egg whites 

Preheat oven to 350 degrees F.  Line an 8×8-inch baking dish with foil and spray the foil with cooking spray.  Mix the oats, figs, and almonds together in a bowl and set aside.  In a saucepan over medium-low heat stir together the bananas, peanut butter and honey until smooth, about 5 minutes.  Remove saucepan from heat.  In another bowl beat the egg whites until foamy.  Stir the banana mixture into the egg whites and whisk until smooth.  Add the oat mixture and stir until well combined.  Fold the blueberries into batter.  Press batter into the prepared baking dish and place dish in preheated oven  Bake for about 30 minutes until golden brown.  Cool completely and cut into 9 bars. 

Recipe makes 9 servings 

Rice and Oat Bars 

¼ cup uncooked brown rice 

½ cup rolled oats 

½ cup water 

1/3 cup peanut butter 

½ cup unsweetened applesauce 

¼ cup honey 

1 egg 

1 cup flour 

½ cup dried currants 

¼ cup sweetened flaked coconut, chopped 

4 Tbsp. chopped nuts (pecans, almonds, or walnuts, your choice) 

½ teas. baking powder 

½ teas. ground cinnamon 

Preheat oven to 375 degrees F.  Spray an 8×8 or 9×9-inch baking dish with cooking spray.  Place a saucepan over medium-high heat, add the water and rice and bring to a boil.  Reduce heat to medium-low, cover saucepan and simmer until rice is tender and liquid has been absorbed, 45-50 minutes.  In a bowl stir the peanut butter, applesauce, honey and egg together.  Add the rice, flour, oats, currents, coconut, nuts, baking powder and cinnamon and stir until well combined.  Spread dough evenly in prepared baking dish.  Place baking dish in preheated oven and bake about 20 minutes until edges are golden.  Remove from oven and cool.  Cut into 9 bars. 

Recipe makes 9 servings