Description
These Healthy Pumpkin Oatmeal Bars are a delicious and nutritious treat perfect for fall or any time you crave a wholesome snack. Made with pumpkin puree, oat flour, rolled oats, and warm pumpkin pie spice, these bars combine natural sweetness from maple syrup and coconut sugar with the rich flavor of coconut oil. They are easy to prepare, gluten-free if you use gluten-free oats, and feature melty chocolate chips for an indulgent touch without the guilt.
Ingredients
Units
Scale
Wet Ingredients
- 2 large eggs
- 1/2 cup pumpkin puree (150g)
- 1/3 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 2/3 cup oat flour (homemade, see notes)
- 3/4 cup rolled oats (gluten-free or regular)
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Line or grease an 8×8 inch baking pan with parchment paper and set it aside to prepare your batter.
- 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 mixture. Stir gently to combine everything evenly.
- Fold in Chocolate Chips: Carefully fold in ½ cup of chocolate chips, distributing them throughout the batter without overmixing.
- Transfer to Pan: Pour the batter evenly into the prepared 8×8 pan. For an extra chocolatey top, sprinkle some additional chocolate chips on the surface.
- Bake: Place the pan in the preheated 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.
- Cool and Serve: Allow the bars to cool for at least 10 minutes in the pan before cutting them into 12 bars. Enjoy warm or at room temperature!
Notes
- Homemade Oat Flour: Blend rolled oats or quick oats in a high-speed blender for about 30-55 seconds until the texture resembles fine flour.
- Coconut Sugar Substitute: You can substitute coconut sugar with light brown sugar if preferred.
- Pumpkin Pie Spice: If unavailable, combine 1 teaspoon cinnamon, 1 teaspoon allspice, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
- Coconut Oil Substitute: Melted butter or natural oils such as sunflower oil can be used instead of coconut oil.
- Rolled Oats Substitute: Quick oats can be used but expect a softer texture in the final bars.
- Freezing: After cooling completely, store bars in freezer-safe containers or bags. Freeze for up to 3 months.
- Storing: Keep leftover bars in an airtight container or cover the pan with aluminum foil. Store at room temperature for 3-4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
