Maple Pumpkin Oatmeal Bars     October, 2015.

Everyone loves October. Not only is the air starting to feel crisp, Halloween is ready to pop at the end of the month. Who doesn't remember trick or treat bags filled with miniature 3 Musketeer Bars, Baby Ruth's and an apple (what was with that neighbor?)! The night for begging was certainly a highlight of my youth. That being said, there is always room for a baked good that is a little bit healthier on or before the 31st.

I love these bars especially in the fall, but frankly all year round. If you like to hike (in my family we call them long walks no matter the incline) consider baking these for mid-trail pick-me-ups. The trick is to stash away a can or 2 of pumpkin (no spices or sugar added) when available in grocery stores from September to December.

 
This recipe is on pages 108 and 109 of Bake Sale Cookbook (cookbook #2).

• Ingredients
• ½ cup pure maple syrup
• 1 cup coarsely chopped pecans
• ½ cup coconut oil, melted
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup unbleached all-purpose flour
• 1 ½ cups quick-cooking oat (not   instant)
• 1 teaspoon salt

• Directions
• Preheat the oven to 350 ℉.
• Grease a 9" square baking pan with canola oil or cooking spray.
• Dust with flour and tap out the excess.
• In a medium sized bowl, combine the maple syrup and pecans and toss to combine.
• Set aside for 10 minutes.
• Then, stir in the oil, pumpkin and vanilla. Combine well.
• In a large bowl, stir together the flour, oats and salt with a fork.
• Add the pumpkin mixture and stir with a wooden spoon or silicone spatula until well combined.
• Using a spatula or clean fingers, spread the dough evenly in the pan.
• Bake for 35 minutes or until the top is golden brown and the edges are beginning to pull away from the sides of the pan.
• Cool in the pan on a rack for at least 1 hour.
• Cut into bars just before serving.