Pumpkin Chocolate Chip Bars
Oatmeal pumpkin bars dotted with plenty of chocolate
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