Pumpkin Chocolate Chip Oat Bars for Cozy Fall Snacking

Delicious Pumpkin Chocolate Chip Oat Bars made with gluten-free oats for a perfect fall treat.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 12 bars

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups rolled oats ensure they are gluten-free if necessary
1 cup pumpkin puree use canned or fresh
½ cup almond butter a runny almond butter works best
⅓ cup maple syrup can substitute with honey
2 large eggs can substitute with flax egg for a vegan option

For the Add-Ins

1 cup dark chocolate chips can use dairy-free chips for a vegan version
1 tablespoon pumpkin pie spice alternative: a mix of cinnamon, nutmeg, and ginger

Equipment

oven
Baking Pan
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a large mixing bowl, combine 2 cups of rolled oats, 1 cup of pumpkin puree, ½ cup of almond butter, ⅓ cup of maple syrup, and 2 beaten eggs. Stir well.
Fold in 1 cup of dark chocolate chips and 1 tablespoon of pumpkin pie spice until evenly distributed.
Pour the mixture into the prepared baking pan, spreading it evenly with a spatula.
Bake for 30-40 minutes until golden brown and a toothpick comes out clean.
Let cool in the pan for about 10 minutes, then lift out and cool completely before cutting.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For longer storage, freeze the bars individually wrapped in plastic wrap. Thaw at room temperature or microwave for 15-20 seconds to enjoy.

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