PREP: 15 minutes BAKE: 20 minutes OVEN: 350ºF MAKES 8 bars
1 cup rolled oats
1⁄2 cup whole wheat pastry flour or white whole wheat flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground allspice
1⁄4 teaspoon salt
1⁄2 cup canned pumpkin
1⁄4 cup sugar
1⁄4 cup canola oil
1 teaspoon vanilla
1⁄2 cup chopped pitted dates
1⁄4 cup pumpkin seeds (pepitas) or chopped walnuts
1 Preheat oven to 350°F. Lightly grease an 8x8x2-inch baking pan or 2-quart square baking dish; set aside.
2 In a medium bowl stir together oats, flour, baking soda, cinnamon, allspice, and salt. In a small bowl whisk together egg, pumpkin, sugar, oil, and vanilla. Add pumpkin mixture to flour mixture; stir just until combined. Stir in dates and pumpkin seeds. Spread mixture evenly in the prepared baking pan.
3 Bake about 20 minutes or until top is firm and a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars.
PER BAR: 264 cal., 12 g total fat (2 g sat. fat), 27 mg chol., 163 mg sodium, 34 g carb., 4 g fiber, 8 g pro.
Make-Ahead Directions: Prepare and cool as directed. Wrap bars individually in plastic wrap and store in the refrigerator for up to 1 week.