Pumpkin Chocolate Chip Oatmeal Bars

Oatmeal breakfast bars that are sweetened with pumpkin and dotted with lots of chocolate. These are pretty sweet so they could pass as dessert too!

There’s never a day in Fall that there isn’t a half empty can of pumpkin in my fridge. I can’t trash food to save my life so all pumpkin must get used up somehow. These bars are the perfect opportunity to do exactly that. I used only 1/2 cup of pumpkin puree in this, but this was just enough to give them that perfect pumpkin spice kick!

Made with pumpkin, egg, oats, nut/seed butter, coconut sugar and chocolate, there’s nothing in them that isn’t worthy of a wholesome breakfast or snack, yet they’re sweet enough to bring to a Fall potluck as dessert.

In my opinion at least. You’ll have to taste them yourselves!

Print Recipe

4.91 from 10 votes

Pumpkin Chocolate Chip Bars

Oatmeal pumpkin bars dotted with plenty of chocolate

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: chocolate, chocolate chip, dairy-free, easy recipes, gluten-free, low sugar, oatmeal, oatmeal bars, pumpkin, pumpkin pie

Servings: 16 squares

Calories: 118kcal

Ingredients

Wet ingredients

• 1 egg (or flax egg)
• 1/2 cup pumpkin puree (120 g)
• 1/4 cup + 2 tbsp any sugar (72 g) I used coconut sugar
• 1/4 cup nut/seed butter (64 g) I used peanut butter
• 2 tbsp any (nult) milk (30 g) adjust to make a spreadable bar dough, I used 2 tbsp unsweetened almond milk
• 1/2 tsp vanilla extract

Dry ingredients

• 3/4 cup flour (90 g) gf all purpose or oat flour if desired
• 1 cup oats (80 g) rolled or quick
• 1 tsp ground cinnamon
• 1 tsp pumpkin spice
• 1/4 tsp salt
• 1/2 tsp baking soda sub 2 tsp baking powder
• 1/2 cup chocolate chips (90 g)

Instructions

• Preheat oven to 350F and line an 8×8 baking pan with parchment.
• Blend together the (flax) egg, nut butter, pumpkin, vanilla, sugar, milk.
• In a separate bowl whisk together flour, oats, spices, salt, baking soda.
• Mix the two until combined. If the batter is too thick and not spreadable add one more tbsp milk and stir again. This will depend on the thickness of your nut/seed butter.
• Fold in chocolate chips (save some to sprinkle on top). Pour into pan.
• Bake for 25-30 minutes until the center is set and the top is browned.
• Cool completely and cut into 16 bars. Enjoy!
• Bars can be kept in the fridge, room temperature or frozen for longer.

Notes

• To make a flax egg whisk together 1 tbsp flax seed meal and 3 tbsp water and let it sit 5 minutes to thicken.

Nutrition

Serving: 1 square | Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 84mg | Potassium: 81mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1222IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 1mg