Pumpkin Oat Bars with Raisins

Now that fall is here, I wanted to create a treat that would be great for a snack or dessert, both healthy and festive.

These Pumpkin Oat Bars with Raisins are just that, made with flavors such as pumpkin and cinnamon. And plus, they are nut-free so safe for a school snack or those with a nut allergy.

You can store these in an air tight container for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Ingredients

• 1 cup whole wheat flour

• 1 cup whole rolled oats

• 1 tablespoon cinnamon

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 2 eggs, beaten

• 1/2 cup pumpkin purée

• 1/2 cup olive oil

• 1/4 cup honey

• 1 teaspoon vanilla

• 1/2 cup raisins

Instructions

1. Preheat oven to 350 degrees

2. Coat an 8x8 pan with olive oil

3. In a medium sized bowl whisk together flour, oats, cinnamon, baking soda and salt

4. In a large bowl combine beaten eggs, pumpkin purée, olive oil, honey and vanilla

5. Add dry ingredients to wet ingredients, mix to combine

6. Fold in raisins

7. Pour into pan and spread evenly with a spatula

8. Bake for about 15-17 minutes until a toothpick comes out clean

9. Let cool completely in pan before cutting

10. Cut into bars and serve/store

Pumpkin Oat Bars with Raisins