Baked Pumpkin Cranberry Almond Oatmeal Squares

October 28, 2014
0 Ratings
  • Makes 9
Author Notes

Slightly sweetened oatmeal squares filled with pumpkin puree, dried cranberries, and almond slivers for a delicious snack. These healthy oatmeal squares are great for an early breakfast on the go. —Andrea Giang

What You'll Need
  • 2 cups old fashioned oats (check for gluten-free)
  • 1/4 cup pumpkin puree (not filling)
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 cup agave syrup
  • 1/4 cup almond slivers
  • 1/4 cup dried cranberries
  • 1/3 cup brown sugar, more as needed
  1. Preheat the oven to 350F. Lightly grease the 9x9 inch baking pan with nonstick cooking spray.
  2. Mix together the old fashioned oats, pumpkin puree, vegetable oil, ground cinnamon, pumpkin spice, agave syrup, almond slivers, dried cranberries, and brown sugar until all of the ingredients are evenly incorporated. The mixture will be moist.
  3. Transfer the pumpkin and oats mixture over to the baking pan. Use your hand or a spatula to flatten it into an even layer.
  4. Place the baking pan into the oven and bake for about 20-25 minutes until the outer edges are golden brown and the center is firm.
  5. Remove the baking pan from the oven and allow it to cool for about 15 minutes. Slice into 9 squares with a knife.
  6. Serve the oatmeal squares warm or cold for breakfast or as a snack.
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