Maple Pumpkin Oatmeal Breakfast Bars

iowagirleats.com

Mary Westendorf

2-½ cups gluten-free old fashioned oats, divided

1 cup milk, any kind (I used unsweetened almond milk)

½ cup pumpkin puree (not pumpkin pie filling)

½ cup pure maple syrup (not pancake syrup)

¼ cup coconut oil, melted

1 egg

1 teaspoon vanilla

2 Tablespoons chia seeds

1 teaspoon pumpkin pie spice

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

⅓ cup pecan halves, roughly chopped (optional)

Directions at iowagirleats.com

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