You'll find a perfect blend of flavours and wholesome ingredients in these gluten-free Pumpkin Chocolate Chip Oat Bars. Made with oat flour, quick oats, pumpkin, coconut sugar, and maple syrup, these bars make a nutritious breakfast bar or afternoon snack. Dairy-free and vegan.
1cupsemi-sweet chocolate chips,divided * save ¼ cup for sprinkling on top of batter. Dairy-free chips for vegan diet.
Instructions
Preheat oven to 350°F. (180°C.)
Line an 8-inch square pan with parchment paper. Allow it to hang over the sides to allow for easy removal and slicing.
To make oat flour, whir rolled oats in a blender until they're the consistency of flour, then measure.
In a large bowl, whisk together the dry ingredients: oat flour, quick oats, pumpkin spice mix, and salt.
Add the remaining ingredients, reserving ¼ cup of chocolate chips.
Use a spatula or large spoon to combine the ingredients until the batter is smooth and no traces of flour remain.
Add the chocolate chips and stir until evenly distributed.
Spread the batter into the prepared pan, pushing it right into the corners and leveling the top. Sprinkle with remaining chocolate chips.
Bake for 25 - 28 minutes or until a toothpick inserted comes out clean or almost clean. Avoid overbaking or the bars will be dry.
Remove from the oven and cool completely before slicing. For easiest slicing, chill the bars for 15 minutes first.
Serve as squares (9) or as bars (18).
Notes
Store these pumpkin bars on the counter in a covered container for 2 to 3 days or in the fridge for a week or longer.To freeze, store them in an airtight container. If you have to stack them, place a sheet of parchment paper between layers. Freeze for up to 3 months.