Why Make This Recipe
Pumpkin Chocolate Chip Oatmeal Bars are a delightful treat that combines the warmth of pumpkin and spices with the sweetness of chocolate. These bars are not only delicious but also packed with healthy ingredients like oats and pumpkin puree. They make for a perfect snack, breakfast on the go, or an afternoon pick-me-up. Plus, they are easy to make and can be enjoyed fresh or stored for later!
How to Make Pumpkin Chocolate Chip Oatmeal Bars
Ingredients:
- 3 cups (255g) old-fashioned whole rolled oats or quick oats (not instant)*
- 1 teaspoon baking powder
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (225g) fresh or canned pumpkin puree
- 1/3 cup (80g) unsweetened applesauce*
- 1/3 cup (70g) coconut oil, melted
- 1/3 cup (80ml) pure maple syrup
- 1/4 cup (45g) coconut sugar (or packed light or dark brown sugar)
- 1 teaspoon pure vanilla extract
- 3/4 cup (135g) semi-sweet chocolate chips, plus a few to press into the top
Directions:
- Preheat the oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang to lift the bars out easily.
- Pulse the oats in a food processor or blender until they are slightly broken up. For whole oats, this takes about 10 pulses; for quick oats, about 5-6 pulses. Pour the oats into a large bowl and add the remaining ingredients.
- Using a rubber spatula or a large spoon, stir everything together until well combined. The mixture will be heavy and thick.
- Spoon the mixture into the prepared pan. Use the back of a flat spatula or spoon to press it down tightly. Make sure it is flat and compact to help the bars hold their shape. You can dot a few chocolate chips on the top for looks if you like!
- Bake for 25-28 minutes or until the edges are very lightly browned and the center looks set. Be careful not to over-bake, as this can dry the bars out.
- Remove from the oven and cool in the pan at room temperature for 30-60 minutes. Then, place the pan in the refrigerator for 1-2 hours until chilled.
- Use the overhang to lift the bars from the pan and cut them into squares.
- Cover leftover bars tightly and store at room temperature for up to 3 days or in the refrigerator for up to 10 days.
How to Serve Pumpkin Chocolate Chip Oatmeal Bars
These bars are perfect on their own, but you can also serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair nicely with a cup of coffee or tea for a delightful afternoon snack.
How to Store Pumpkin Chocolate Chip Oatmeal Bars
Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 10 days. Make sure to keep them covered to maintain freshness.
Tips to Make Pumpkin Chocolate Chip Oatmeal Bars
- Make sure to press the mixture tightly into the pan; this helps the bars hold together.
- Feel free to add nuts or dried fruit for extra texture and flavor.
- For a sweeter bar, adjust the amount of maple syrup or coconut sugar to your liking.
Variation
You can substitute the pumpkin puree with other purees, like sweet potato or applesauce, if you want to try a different flavor. You can also use dark chocolate chips instead of semi-sweet for a richer taste.
FAQs
1. Can I use instant oats for this recipe?
No, you should use old-fashioned or quick oats for the best texture. Instant oats could make the bars too mushy.
2. Can I freeze these bars?
Yes! You can freeze the pumpkin chocolate chip oatmeal bars. Just wrap them tightly in plastic wrap or foil and store them in an airtight container for up to three months.
3. What can I use instead of coconut oil?
You can substitute coconut oil with unsalted butter or any other vegetable oil you prefer.