Description
Delicious and wholesome Pumpkin Oatmeal Bars made with rolled oats, pumpkin puree, and warm spices, sweetened naturally with maple syrup and coconut sugar, then studded with semi-sweet chocolate chips for a perfect balance of health and indulgence. These bars are baked to a chewy texture, chilled for firm slicing, and ideal for a nutritious snack or breakfast on the go.
Ingredients
Scale
Dry Ingredients
- 3 cups (240 g) old-fashioned rolled oats
- 1 teaspoon baking powder (aluminum-free preferred)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (50 g) coconut sugar
- 3/4 cup (135 g) semi-sweet chocolate chips
Wet Ingredients
- 1 cup (245 g) pumpkin puree (smooth canned or freshly roasted and pureed sugar pumpkin)
- 1/3 cup (80 ml) unsweetened applesauce
- 1/3 cup (80 ml) coconut oil
- 1/3 cup (80 ml) pure maple syrup
- 1 teaspoon vanilla extract (pure preferred)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later. Set aside.
- Process Oats: Place rolled oats in a food processor or blender. Pulse about 10 times for old-fashioned oats until they are slightly broken up but still retaining some texture. Pour the processed oats into a large mixing bowl.
- Combine Ingredients: Add baking powder, pumpkin pie spice, ground cinnamon, salt, pumpkin puree, unsweetened applesauce, coconut oil, pure maple syrup, coconut sugar, vanilla extract, and chocolate chips to the oats. Stir thoroughly with a rubber spatula or large spoon until the mixture is very thick and completely combined.
- Press Mixture into Pan: Spoon the dense batter into the prepared pan. Use the back of a flat spatula or spoon to spread and firmly press the mixture evenly and very tightly into the pan. Optionally, dot a few extra chocolate chips on top for a decorative touch.
- Bake Bars: Bake in the preheated oven for 25 to 28 minutes, or until the edges are lightly browned and the center is set. Insert a toothpick into the center to check doneness; it should come out clean or with a few moist crumbs. Avoid over-baking to prevent drying out.
- Cool and Chill: Remove the pan from the oven and let it cool at room temperature for 30 to 60 minutes. Then, place the pan in the refrigerator for 1 to 2 hours to firm up the bars for easier cutting.
- Cut and Serve: Use the parchment paper overhang to lift the bars out of the pan. Slice with a sharp knife into squares for neat edges and better presentation.
- Store Properly: Wrap leftover bars tightly. Store at room temperature in an airtight container for up to 3 days, refrigerated for up to 10 days, or freeze individually wrapped bars in a freezer bag for up to 3 months. Thaw at room temperature before serving.
Notes
- Use old-fashioned rolled oats for the best chewy texture; quick oats can be used but require fewer pulses in the food processor.
- Pulsing oats slightly is key to maintaining the bars’ shape and texture.
- Pressing the mixture very tightly into the pan prevents crumbling and improves bar cohesion.
- Baking time may vary slightly depending on your oven; watch closely to avoid over-baking.
- Chilling the bars before cutting ensures cleaner slices and better texture.
- For a vegan version, ensure the chocolate chips are dairy-free.
