These vegan pumpkin oatmeal breakfast bars bring the spicy-sweet flavors of fall to your morning! Make them in the slow cooker for a healthy, gluten free, and portable breakfast that's only 110 calories and 4 SmartPoints!
1/3CupsPecanstoasted and roughly chopped, divided*
Trace the bottom of a 7 quart slow cooker on a large piece of parchment paper (a slow-cooker liner works well too!) and cut, making it a little bit bigger than the trace. Spray the bottom the slow cooker with cooking spray and press the parchment into the bottom, letting some overhang to use as handles. **
In a large bowl, stir together the pumpkin, coconut sugar, maple syrup and apple cider vinegar.
Add in the oats, oat flour, pumpkin pie spice, cinnamon, baking soda, salt and 1/4 cup of the pecans (reserving the rest for later.) Stir until well mixed and a thick dough forms
Spoon the batter into the prepared slow cooker and spread out evenly. Sprinkle with the remaining pecans.
Cover and cook until the top feels set, being careful not to over-bake. This takes about 1.2-2 hours on low. Turn off the slow cooker and let the bars cool inside for 1 hour.
Then, GENTLY lift the bars out of the pan and transfer to a wire rack to cool COMPLETELY.
Slice into bars and DEVOUR!
*You can toast your nuts in a dry pan over medium heat until they smell "nutty" or on a small pan in a 350 degree oven.
**If you want to bake these in the oven, spray an 8x8 inch baking pan with cooking spray and spread the batter into it evenly. Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 18-20 minutes. Let cool completely in the pan before slicing.