Double Pumpkin Bars

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 egg

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.