Ali Bakes: Pumpkin Peanut Butter Oatmeal Bars

Yesterday felt like Tuesday and today feels like Monday.  Don't ask me why I thought yesterday was a Tuesday (maybe it was just wishful thinking since I have a concert Wednesday evening...), but since yesterday was full of traveling and doing non-Monday activities, today has that 'start of the week' feel to it.  

What makes one feel better about having a Tuesday that feels like a Monday?  Baking!  So yes, I baked a delicious treat for Brian and I to indulge in later today.  (Meaning I haven't tasted these yet!).  They sure do smell good, so that's a positive sign!

Brian and I usually always have something sweet for our post-dinner snacktime.  Freshly baked goods make me feel less guilty about our indulgences because I made the sweets from scratch and with love--where's the guilt in that?!

So rejuvenate your love for pumpkin--and peanut butter--because I'm a firm believer that *most* every flavor combination should be given a chance at least once!  (Plus, what's not to love about the addition of chocolate chips?!)

Pumpkin Peanut Butter Oatmeal Bars

*adapted from Maryanna-Bishop.blogspot.com

Ingredients:

1/2 cup peanut butter

1 cup pumpkin puree
2 cup whole rolled oats

1 cup brown sugar, packed
1/2 cup white sugar
1 Tbs pumpkin pie spice (equal parts ground ginger, all spice, cloves)
1 tsp cinnamon
1 Tbs vanilla

1/3 cup chocolate chips (or whatever your heart (or pantry) desires)

Instructions:

Preheat the oven to 350 degrees.

Combine all of the ingredients into a mixing bowl and stir, scraping the edges of the bowl and mixing the brown sugar well.  Spread the batter into a sprayed 8x8 or 9x9-inch baking dish. 

Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. The bars may still look underdone, but that's okay because they will continue to set up as they cool.  Allow to cool very well before slicing into squares.  Store extras on the counter, refrigerator, or in the freezer for long-term storage.