Description

These Healthy Pumpkin Oatmeal Bars are a delicious and nutritious snack option, combining wholesome ingredients like pumpkin puree, oat flour, and rolled oats with natural sweeteners and warm pumpkin pie spice. Perfectly soft and chewy with a hint of sweetness and dairy-free chocolate chips, these bars are easy to make and ideal for breakfast or a guilt-free treat throughout the day.

Ingredients

Wet Ingredients

2 large eggs (room temperature)
½ cup pumpkin puree (150g) (not pumpkin pie filling)
⅓ cup pure maple syrup (not pancake syrup)
¼ cup coconut sugar
½ cup melted coconut oil
1 teaspoon vanilla extract

Dry Ingredients

⅔ cup oat flour (homemade or store-bought)
¾ cup rolled oats (certified gluten-free if needed)
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
½ cup chocolate chips (plus extra for topping, dairy-free if needed)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Pan: Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, making sure to leave an overhang on two sides for easy removal of the bars.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, pure maple syrup, coconut sugar, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
Add the Dry Ingredients: To the wet mixture, add the oat flour, rolled oats, pumpkin pie spice, and baking soda. Stir gently with a spatula until there's no dry flour visible and the batter is well mixed. Then fold in the chocolate chips carefully to distribute evenly.
Fill the Pan: Pour the batter into the prepared baking pan and spread it out evenly with a spatula. Sprinkle a few extra chocolate chips on top to add a nice finishing touch.
Bake: Place the pan in the preheated oven and bake for 24 to 26 minutes, or until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Cool and Slice: Remove the pan from the oven and allow the bars to cool in the pan for at least 10 minutes. Use the parchment paper overhang to lift the bars out of the pan, then cut into 12 equal squares.

Notes

Ensure pumpkin puree is pure pumpkin, not pumpkin pie filling which contains added spices and sugar.
Oat flour can be store-bought or easily made by grinding rolled oats in a food processor until fine.
Use certified gluten-free oats if gluten sensitivity is a concern.
For dairy-free bars, use dairy-free chocolate chips and coconut oil as specified.
Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
They can also be frozen for up to 3 months; thaw before serving.