Alright, people, I did it. It’s the first day of fall and we are—of course—kicking it off with a pumpkin recipe. I would like to say I waited this long to eat pumpkin, but you know, I had to develop this recipe so…I admit I’ve been eating pumpkin for the past two weeks to get these oat bars right. But I am happy to make a sacrifice for all of you! Just kidding I love eating pumpkin why don’t we normalize eating it all year? I am truly pumpkin’s number one fan.
When thinking about what pumpkin treat I wanted to kick off the season with, I was leaning towards a pumpkin brownie at first. Or some kind of baked oats situation. And then I thought…why not meld the two? So this pumpkin chocolate chip oat bar was born, and man oh man, you’re going to love it.
I mean, you know you get it right when a 9-year-old gives you a cute little chef’s kiss and rates it 5 stars. Was this the peak of my culinary career? Honestly, I think so. Truly.
These bars are meant to be for dessert, but honestly, why not for breakfast as well? You could always swap out the chocolate chips for nuts and dried fruit if you’re not so into having melty chocolate chips in the morning. But if you are, I mean, go for it. These are so good with a cup of coffee.
This recipe is baked in an 8×8” pan and is meant tomato 12 small bars…or nine large ones. I mean whatever your heart desires honestly. The calories and sugar in these are pretty good, so really, cut the bars as big or as small as you like. I highly recommend enjoying them warm with a dollop of whipped cream on top.
These pumpkin chocolate chip oat bars are gluten-free and dairy-free. You’ll use a mixture of rolled-cut oats and oat flour in this recipe—which is simply rolled-cut oats blended up into a powder. I mean sure, you can buy a bag if you wish. But I personally love how cheap it is to just blend up my own oat flour in my NutriBullet. In my experience, one heaping cup of rolled-cut oats makes one cup of oat flour.
Pumpkin Chocolate Chip Oat Bars
- 8×8" casserole dish
- 1 cup oat flour
- 1 cup rolled-cut oats
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin spice
- 2 Tbsp maple syrup
- 1 cup 100% pure pumpkin puree, canned
- 1 egg
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1/3 cup semi-sweet chocolate chips plus some for the top
- Preheat the oven to 350 degrees.
- In a small mixing bowl, add oat flour, rolled-cut oats, baking powder, baking soda, salt, and pumpkin spice. Whisk to combine and set aside.
- Whisk together the maple syrup, pumpkin, egg, canola oil, and vanilla extract in a large bowl.
- Sprinkle in the dry ingredients into the wet ingredients. Mix until just combined.
- Fold in the chocolate chips until combined.
- Grease an 8×8" casserole dish with cooking spray or butter.
- Spread the pumpkin oat bar mixture into an 8×8" pan. Sprinkle any extra chocolate chips you desire on top.
- Bake for 20 minutes. Let them cool slightly before serving.
More dessert ideas!
Because…dessert. And fall.
- Single-Layer Chocolate Raspberry Cake
- The Perfect Peach Cobbler for One
- Mom’s Zucchini Brownies
- Salted Caramel Chocolate Blondies
- Cast-Iron Apple-Pear Crisp
- 5-Ingredient Key Lime Pie
- Lemon Sponge Cake with Vanilla Frosting
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