Pumpkin Chocolate Chip Bars

4.91 from 10 votes

Oatmeal pumpkin bars dotted with plenty of chocolate

Prep Time10

Cook Time25

Course: Breakfast, Dessert, Snack

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

Servings: squares

Calories: 118kcal

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

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.

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