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!
Pumpkin Chocolate Chip Bars
Ingredients
Wet ingredients
- 1 egg, beaten (I havenāt tried it but a flax egg might work here)
- 1/4 cup nut/seed butter (64 g) I used peanut butter
- 1/2 cup pumpkin puree (120 g)
- 1/4 cup + 2 tbsp any sugar (72 g) I used coconut sugar
- 2 tbsp any milk (30 g) I used 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
- 1/2 cup chocolate chips (90 g)
Instructions
- Preheat oven to 375F and line an 8Ć8 baking sheet with parchment.
- Blend together the egg, nut butter, pumpkin, milk, vanilla, sugar.
- Whisk together flour, oats, spices, salt, baking soda.
- Mix the two until combined. Fold in chocolate chips (save some to sprinkle on top). Pour into pan.
- Bake for 25 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.