For the last few mornings, those of us in central Pennsylvania have awoken to an ever-whitening landscape. Through frosted glass, the first signs of the upcoming winter have become ever more noticeable. Twinkling roofs, crisped leaves, and visible breath greet anyone unlucky enough to step outside before the day melts back into autumn. So, on these chilly mornings, I need something with a heartwarming burst of energy to steel me for the day (besides a press full of fresh coffee). Originally, I had planned to make a batch of peanut butter baked oatmeal this week, a staple that got me through countless chilly mornings back in college; however, I stumbled across a recipe on Averie Cooks that combined my current passion for pumpkin with my desire for warming oatmeal, and I couldn’t pass it up!
Crunchy Peanut Butter Pumpkin Oatmeal Bars
- 1/2 cup peanut butter (learn how to make your own here)
- 1 cup pumpkin puree (the process for puréeing pumpkins can be found here)
- 2 cup oats – rolled, not instant
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 Tablespoon vanilla extract
- (Optional) 1/2 cup chopped peanuts
- Preheat your oven to 350 F / 175 C
- Combine all ingredients in a medium bowl and stir until completely mixed
- Pour mixture into a 9×9 baking dish lined with aluminum foil and greased. I had to do a little personal kitchen excavation to unearth our 1970’s era Corning Ware dish: a near indestructible piece of kitchenware that was discovered by military scientists looking to heatproof missiles!
- Bake the mixture for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely, slice, and enjoy with a warm cup of coffee!
Thanks for stopping by the dig for this week’s breakfast excavation! Be sure to tune in this Saturday for another special excavation into autumn!