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Pumpkin Oatmeal Breakfast Bars In the Slow Cooker

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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 16

Ingredients

  • 1 3/4 Cup Canned pumpkin puree
  • 2/3 Cup Coconut sugar
  • 3 Tbsp Maple syrup
  • 1 tsp Raw apple cider vinegar
  • 1 Cup Rolled old fashioned oats (98g)
  • 1 Cup Oat flour 103g, To see how to make your own in 1 minute click HERE
  • 1 Tbsp Pumpkin pie spice
  • 1/2 Tbsp Cinnamon
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 1/3 Cups Pecans toasted and roughly chopped, divided*

Instructions

  • 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!

Notes

  • *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.