These easy Pumpkin Nutella Oatmeal Bars are a great dessert to add to your holiday plans. They are perfect for grabbing for breakfast or munching on in the afternoon.
*I am partnering with Challenge Dairy as a butter ambassador for the year creating delicious recipes.
Is anyone else in complete and utter awe that the holidays are almost here? I just looked and we have 39 days until Christmas? Seriously where did the year go? I mean I know I’m getting old and forgetful, but lately it just seems like the years go by faster and faster.
I really need to get moving on some holiday baking and shopping lists. My goal every year is to have those lists done by Thanksgiving. Something tells me I will be a little bit behind this year.
Our kids have already started to mention the things they are hoping will show up under the tree. Oh, to be a child again and not have the cares of the world on the forefront of your mind. I can remember pouring over the Sears catalog every year and circling all the things. As an adult you realize how many things you can do without because of money or time.
One way I like to cut down on the time in the kitchen is by making bar cookies and treats. Less time in the kitchen rolling and scooping cookies means I can spend more time with my family or organizing and cleaning my house.
These pumpkin bars are so easy to have in your oven. This year I am creating recipes for Challenge dairy. Their butter is so creamy and full of natural ingredients. That really does make a difference when you are baking treats all the time.
As soon as the bars come out of the oven, you are going to spread the creamy Nutella glaze on top. It will melt onto the bars and then harden up as everything cools together. It’s your call if you want to add sprinkles or not. I’m a big fan of sprinkles, even though my family wishes I would forget about them.
I am very excited to share that Challenge Dairy is partnering with UNICEF again this year with their “Pin a Recipe, Feed a Child” campaign. Each year thousands of young lives are lost to malnutrition and hunger. It really makes you stop and think about how much food we waste each day in our homes.
Beginning today until December 31, 2016, Challenge will donate a meal to the UNICEF foundation for each recipe that is pinned from this Pinterest board.
I know the holidays can be a busy time of year, but please take some time to head over and pin all the recipes from this board. It is an easy way to help out those children in need. You can also donate directly to the UNICEF foundation if you can help that way.
Sign up to receive an email in your inbox for each new recipe:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2/3 cup canned pumpkin puree
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup quick oats
- 1 teaspoon pumpkin pie spice
For the Glaze
- 2 Tablespoons unsalted butter
- 1/2 cup Nutella
- 2 cups powdered sugar
- 4 Tablespoons milk
- 2 Tablespoons sprinkles
- Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- Beat the butter and sugars until creamy. Add the egg, vanilla, and pumpkin and beat again.
- Stir together the flour, baking soda, salt, oats, and pumpkin pie spice. Slowly beat into the butter mixture.
- Spread in greased dish. Bake for 20-22 minutes.
- Beat the butter and Nutella until creamy. Slowly mix in the powdered sugar and milk until light and fluffy.
- Spread the glaze over the hot cake. Top with sprinkles and let cool completely.
Amount Per Serving: Calories: 176Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 86mgCarbohydrates: 27gFiber: 1gSugar: 20gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*Inside BruCrew Life has been compensated for this post by Challenge Dairy, but all thoughts and opinions are 100% my own. Thank you for letting me share products and brands that we love and use.