Pumpkin Oatmeal Breakfast Bars

So my Whole Wheat Cinnamon Swirl Bread was the January obsession and this is what then replaced it. I know, I know, it's not pumpkin season. It's not anywhere near pumpkin season. And yet, I'm buying cans of pumpkin at the grocery store each week because I cannot get enough of these! Truth be told, they don't have a particularly strong pumpkin flavor to them, although it does add a bit of a moistness and a tint of orange! 
I actually made a batch of these the day before I headed to the hospital, and it was a godsend to come home to a few days later! One of these bars, plus a smoothie, plus coffee has become my go to breakfast ever since Brecken was born and I spend a quick fifteen minutes once every ten days or so putting a pan of these together.
They're hearty, healthy, and far better than anything you can buy in a plastic wrapper, I promise! The sugar content is low, but the raisins and chocolate chips add just enough sweetness to fool you into thinking you're eating something indulgent for breakfast. Yes--I have no shame in incorporating chocolate into my breakfast!

Don't wait until pumpkin season to make these breakfast bars!

One Year Ago: In Christ Alone
Two Years Ago: Cornmeal Cranberry Muffins and Black and White Cookies
Three Years Ago: Mocha Chocolate Chip Cookies and Sweet Onion Salad with Orange Vinaigrette 
Four Years Ago: Mixed Citrus Greens Salad and Black Bean Burgers with Mango Salsa

Pumpkin Oatmeal Breakfast Bars
adapted from Cake Batter and Bowl 

Ingredients:
-1 stick unsalted butter, at room temperature
-1/2 cup packed brown sugar
-1 (15 oz) can pumpkin puree
-2 large eggs
-2 tsp vanilla extract
-2 cups whole wheat flour
-2 tsp ground cinnamon
-1 tsp pumpkin pie spice (optional)
-2 tsp baking soda
-1 tsp baking powder
-2 tsp salt
-4 cups old fashioned oats
-1/2 cup raisins
-1/2 cup chocolate chips

Directions:
1. Preheat oven to 350F. Line a 9 x 13 inch baking dish with foil and spray with cooking spray. Set aside.
2. Cream butter and sugar in the bowl of a stand mixer. Beat in pumpkin, eggs, and vanilla extract. 
3. In a separate bowl, combine the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Add dry ingredients to pumpkin mixture, beating until combined.
4. Stir in oats, followed by the raisins and chocolate chips. Press mixture into prepared pan. Bake for 20-25 minutes, until an inserted toothpick comes out clean. Allow bars to cool before cutting into bars.
*Store covered in fridge