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Healthy Pumpkin Oatmeal Bars Recipe

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4.2 from 6 reviews

These Healthy Pumpkin Oatmeal Bars are a delicious and nutritious snack or breakfast option, packed with wholesome ingredients like pumpkin puree, oat flour, and rolled oats. Naturally sweetened with maple syrup and coconut sugar, and enhanced with warm pumpkin pie spice and dairy-free chocolate chips, these bars bake up moist and flavorful with a tender crumb. Perfect for an autumn treat or anytime you want a healthy, homemade snack.

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, see notes)
  • 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)

Instructions

  1. Prep the Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out after baking.
  2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
  3. Add the Dry Ingredients: Add the oat flour, rolled oats, pumpkin pie spice, and baking soda to the wet mixture. Stir with a spatula until no dry spots remain. Then gently fold in the chocolate chips to distribute evenly throughout.
  4. Fill the Pan: Pour the batter into the prepared pan and spread it out evenly with a spatula. Sprinkle a few extra chocolate chips on top for an appealing finish and extra bursts of chocolate.
  5. Bake: Place the pan in the preheated oven and bake for 24 to 26 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bars are ready and the top will be a deep golden brown color.
  6. Cool and Slice: Let the bars cool in the pan for at least 10 minutes to set. Use the parchment paper overhang to lift the bars from the pan onto a cutting board. Cut into 12 equal squares and serve.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to control sugar and spices.
  • Oat flour can be homemade by grinding rolled oats in a food processor until fine.
  • Certified gluten-free oats ensure this recipe is safe for gluten-sensitive individuals.
  • Use dairy-free chocolate chips to keep the bars vegan-friendly.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These bars can be frozen for up to 3 months; thaw before serving.

Find it online: https://lauracooks.com/healthy-pumpkin-oatmeal-bars-recipe/