Description
These Healthy Pumpkin Oatmeal Bars are a nutritious and delicious snack or breakfast option, packed with wholesome ingredients like pumpkin puree, oats, and natural sweeteners. They are moist, flavorful, and enhanced with warm pumpkin pie spices and melty chocolate chips, making them a perfect treat for autumn or any time of the year.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- ½ cup pumpkin puree (150g)
- ⅓ cup pure maple syrup
- ¼ cup coconut sugar
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
Dry Ingredients
- ⅔ cup oat flour, homemade (see notes)
- ¾ cup rolled oats, gluten-free or regular
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Prepare an 8×8 inch baking pan by lining it with parchment paper or greasing it lightly to prevent sticking.
- Mix 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 Dry Ingredients: Add the homemade oat flour, rolled oats, pumpkin pie spice, and baking soda to the wet ingredients. Mix everything until just combined, then gently fold in the chocolate chips to evenly distribute them through the batter.
- Pour Batter Into Pan: Evenly pour the mixture into the prepared baking pan. For extra chocolatey goodness, sprinkle a few additional chocolate chips on top.
- Bake: Place the pan in the oven and bake for 24 to 26 minutes, or until a toothpick inserted into the center comes out clean and the bars turn golden brown on top.
- Cool and Serve: Allow the bars to cool in the pan for at least 10 minutes so they set properly. Once cooled, cut into 12 bars and enjoy as a healthy snack or breakfast option.
Notes
- Homemade Oat Flour: Blend rolled or quick oats in a high-speed blender for 30 to 55 seconds until it resembles fine flour.
- Coconut Sugar Substitute: You can use light brown sugar as an alternative to coconut sugar.
- Pumpkin Pie Spice Mix: Use 1 teaspoon cinnamon, 1 teaspoon allspice, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves if you do not have pre-mixed pumpkin pie spice.
- Coconut Oil Substitute: Melted butter or natural oils like sunflower oil work well in place of coconut oil.
- Rolled Oats Substitute: Quick oats can be used, but they will create a softer texture in the bars.
- Freezing Instructions: Once cooled completely, store bars in freezer-safe containers or bags for up to 3 months.
- Storage: Store leftover bars in an airtight container or cover the baking pan with foil at room temperature for 3 to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 8g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
