Pumpkin Baked Oatmeal (Take 2)

Though my husband was satisfied with the previous incarnation of these pumpkin oatmeal bars, I thought they could be better, and they are. In this version, I wanted to increase the moisture by adding applesauce, reduce the oil, and increase the spices both in terms of variety and amount. The change in spices was motivated by a desire to make this more pumpkin pie like in flavor, and I think it worked. That being said, I think that this might be better yet in a third modification. Next time, I'm going to use a full cup of pumpkin puree and omit the milk to see if I can boost the pumpkin flavor without affecting the moisture balance.

This did turn out very well though, and is better than the previous version both in texture and in flavor.

Pumpkin Baked Oatmeal (Take 2)

• 1 egg
• 1 1/2 cups rolled oats
• 2 tbsp. all-purpose flour
• 1/2 granular Splenda (or use white sugar)
• 1/2 cup pumpkin puree 
• 1/2 cup unsweetened applesauce
• 1/4 cup low-fat milk (or use whole milk)
• 1 tbsp. vegetable oil
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/3 tsp. ground ginger
• 1/3 tsp. nutmeg
• 1/4 tsp. cloves
• 1/2 tsp. vanilla

Preheat oven to 350 degrees F./175 degrees C. Grease and flour a loaf pan. 


Mix all ingredients except the baking powder, flour, and oatmeal together. After all of these ingredients are mixed, add the oats and sprinkle the flour and baking powder over the oatmeal. Stir with a spoon until completely mixed.

Lightly beat the egg in a medium-size bowl. Add the Splenda (or sugar), pumpkin puree, milk, oil, salt, cinnamon, ginger, nutmeg, and vanilla. Mix well. Stir in the oatmeal, flour and baking powder until evenly mixed. Pour into the prepared pan. Bake for 35-40 minutes until set. I baked mine for 40 minutes and that worked well.


entire loaf: 837 calories
6 servings: 140 calories per bar