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The other day I was binge watching Private Practice on Netflix (What? You do it, too.) when I had a sudden urge to get up off the couch and do something productive.
That urge doesn’t strike often, but when it does, I listen to it.
I could have cleaned the toilets or washed the windows or done any number of chores that I haven’t completed since the start of my latest Netflix obsession, but come on. I’m no dummy. I headed to the kitchen and whipped up some pumpkin oatmeal bars. They took me 5 minutes of hands on time and were out of the oven and in my mouth in 30 minutes.
I used my GE Profile Series Over The Range Oven with Advantium Technology to make these delectable little bars. <— That was a mouthful, wasn’t it?
First, you all know that I am working with GE, right? I mean, I talked about it with these cake batter blondies, s’mores pudding, and my pumpkin donuts. This is the last recipe in the series and it revolves around the “microwave.”
So, little confession: We are not big microwave users. I mean, we use it to heat up leftovers or to make instant oatmeal (And, fine, Easy Mac. We love Easy Mac.), but that’s where it usually ends for us. So, when I was choosing appliances for our new kitchen, I was beyond excited to see that GE goes above and beyond in the microwave department.
What I received from them is not actually “just a microwave” at all. You guys, it’s a true European convection oven. A third oven, considering that I already have a double oven. And it’s utter brilliance. I am obsessed with the thing. Can you even imagine how smoothly my holiday dinners are going to go?
When I made these pumpkin oatmeal bars, the oven was preheated in less than 5 minutes. Things cooked evenly and a bit quicker than they do in my standard oven – these bars, for example, taking just 28 minutes instead of 35 minutes.
Of course, this unit microwaves popcorn just fine and heats our Easy Mac beautifully.
But, that’s so not all. Did I mention the Speedcook functionality? Oh my gosh. You can skip preheating with the Speedcook option – nearly instantaneous heat with halogen light.
This thing promises (and delivers on it’s promise!) to increase cooking time by 2 to 8 times.
Taken from the manual:
The Advantium oven uses breakthrough Speedcook technology to harness the power of light. The Advantium oven cooks the outside of foods much like conventional radiant heat, while also penetrating the surface so the inside cooks simultaneously. While halogen light is the primary source of power, a convection system and ceramic heater assist in the cooking, with a “microwave boost” added in some cooking algorithms. Food cooks evenly and fast, retaining its natural moisture.
The Advantium oven is capable of speedcooking, convection baking, broiling, toasting, warming, proofing and microwaving. The Speedcook feature is the biggest benefit of the Advantium oven. No preheating is required to speedcook. Place the food in the oven and start cooking immediately. Time is saved because there is no preheat and because speedcook cooks faster.
Watch this video and see what it’s all about! A whole chicken roasted in 30 minutes. Biscuits in 6 minutes. Meatloaf in 30 minutes. I just…I love it. And the food comes out browned and moist and not at all “microwaved.”
I am well known for waiting until the main dish is almost done cooking to figure out what we’ll have for sides. Often times, sides take just as long as the main and I’m left scrambling to pull something together quickly. With the Speedcook oven, I can toss in some dinner rolls or scalloped potatoes and get it done in time to still serve my main dish while it’s hot. It’s a life saver.
So, I didn’t use the Speedcook technology to make these oatmeal pumpkin bars, because I know not everyone has one of these ovens yet and I wanted everyone to be able to enjoy these. I used the convection oven feature, but instructions below include options for a standard oven as well.
As for these pumpkin oatmeal bars, well, they are amazing. They’re actually a simple riff off of my raspberry oatmeal bars. A reader recently commented on my Facebook page that she had tried the raspberry bars with pumpkin filling instead and I knew I had to do that myself.
The crust is made with oats, brown sugar, and cinnamon, and the filling is just pumpkin, maple syrup, and some spices. You probably have everything you need for these in your kitchen right now!
Keeping in line with speedcooking, the hands-on portion of this recipe is done in about 5 minutes and they’re out of the oven in 30. Speaking of out of the oven, if you eat them still warm from the oven, you’ll be in total heaven.
I used my food processor to make the oat mixture and it made things super simple. You can use a pastry cutter if you don’t have a food processor, though.
Pumpkin Oatmeal Bars
Ingredients
- 1 cup flour
- 1 cup quick oats
- 1/2 cup brown sugar packed
- 1/2 cup butter 1 stick
- 1 1/2 teaspoons ground cinnamon divided
- 1/4 teaspoon baking soda
- 3/4 cup pumpkin puree
- 3 tablespoons pure maple syrup
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper.
- If using a food processor, add the flour, oats, sugar, butter, 1/2 teaspoon cinnamon, and baking soda to the bowl fitted with the dough blade. Process in 10 second bursts until you have a crumbly mixture with small dots of butter throughout. If using a pastry cutter, add mixture to a small bowl and cut together until you have a crumbly mixture with small dots of butter throughout.
- Spread half of the mixture into the prepared pan and press to flatten.
- Stir together the pumpkin, maple syrup, remaining 1 teaspoon of cinnamon, nutmeg, and ginger until combined. Spread gently over the oat mixture.
- Sprinkle remaining oat mixture over the top.
- If baking in a convection oven, bake for 28 minutes or until golden brown and edges are holding together. If baking in a standard oven, bake for 35 minutes or until golden brown and edges are holding together.
- Serve warm or at room temperature - bars will be fairly soft and crumbly and are easiest eaten with a fork.
Lindsay H says
What should I use if I don’t have parchment paper?
Karly says
You can line with foil or just grease the pan.
Carolea says
Just made these. Pumpkin and oatmeal are two of my most favourie foods. These were easy to make and absolutely delicious. This recipe is definitely a keeper. I did cut them into 16 squares. Perfect with a cup of tea. Thank you so much!
Karly says
Thanks, Carolea! So glad you enjoyed the recipe!
Tennille says
Could I use coconut oil instead of butter?
Karly says
I haven’t tried it, but it should work fine! 🙂
Evie says
I just bought a big tub of traditional oats..(not quick cook)
What would happen if I used that?
Karly says
The texture will be a bit different, but probably not even noticeable. I use the two interchangably and I haven’t ruined anything yet. 😉
Caroline Cofer says
I asked 3 times for biscuits recipe, and got everything BUT , I/m in the middle of a biscuit panic…please !! Carrie.
Karly says
Hi Carrie, I’m afraid I don’t have any biscuit recipes on my site. Have you tried looking elsewhere?
Shawn @ I Wash You Dry says
Love GEs products!! I also love these bars. They look fabulous!
Trisha @ Home Sweet Homemade says
Pumpkin AND oatmeal…it’s practically a health food!
Pinned and scheduled to share with my Facebook readers!
Karly says
Right? It’d be irresponsible not to eat it, really.