Pumpkin Cinnamon Chip Oatmeal Bars

These Pumpkin Cinnamon Chip Oatmeal Bars are the perfect treat...

or even breakfast-to-go! They're delicious and packed with the flavors of fall.

I cannot lie. We're on week four of school and already I'm throwing cereal in a bag with them as they head out the door. Considering we live across the street from the school, breakfast is ridiculously rushed. 

I've been making the pumpkin oatmeal square from Sally's Baking Addiction for two years now and realized they'd be a great solution to my lack-of-breakfast preparation {usually when I make them, they may or may not make it all the way to breakfast from the night before binge we have with Sally's bars}. Recently, I started playing around with the recipe and came up with this one, using some of our own favorite ingredients. I'm super excited to share my twist on this recipe with you. We're calling them Pumpkin Cinnamon Chip Oatmeal Bars, but you can just call them YUMMY!

Check out the recipe below>>>

My new goal is to make a batch of these on Sunday afternoons {and not eat any in the process}, so we can start the week out with simple, portable breakfasts. They're so delicious, y'all. The pumpkin is just so yummy...and then there's the ingredient that takes these completely over the top>>>

Hershey's Cinnamon Chips.
Have you ever experienced these? Amazingness.

A few years ago, these cinnamon chips weren't available in my town...I had to drive an hour to get them. Every fall, I'd buy a few dozen bags when I was in Austin to last me for the season {I have a problem...I do get that}. Now, they're available in all of the grocery stores in my city! YAY! I've substituted these in so many cookie recipes for chocolate chips...it was time for them to make their debut in a bar form!

Pumpkin Cinnamon Chip Oatmeal Bars
{inspired by the Pumpkin Chocolate Chip Bars from Sally's Baking Addiction}

Ingredients:

- 1/4 cup all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1 teaspoon pumpkin pie spice

- 1/4 cup light brown sugar

- 2 1/2 cups old-fashioned oats {not instant oats}

- 3/4 cup canned pumpkin

- 1/2 cup 2% milk

- 1 egg, beaten

- 1 teaspoon vanilla extract

- 1/4 cup molasses

- 1/2 cup cinnamon chips

Directions:
Sift together flour, baking powder, salt and pumpkin pie spice in a large bowl. Add in oats and brown sugar and stir until combined. In a separate smaller bowl, combine pumpkin, milk, beaten egg, vanilla and molasses. Pour the liquid ingredients into the dry ones and mix completely. Fold in cinnamon chips.

Use aluminum foil and line an 8x8" pan. Spray the foil with non-stick spray. Spoon batter into pan. Bake at 350 for 30-35 minutes until done. Cool completely. 

Cut into 16 squares. Store in refrigerator and warm before serving.

Oh, and just in case you count Weight Watchers points {like me!}, these are three points plus per bar. But, truthfully...I can't seem to stop at just one!

Autumn breakfast perfection.

So, have you popped open a can of pumpkin this fall, yet?

Neglect your chores like me and don't miss a thing:

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