Today is definitely Monday… the WiFi is out at our apartment, and my work email was hacked…but who cares because today is the first day of October! In my mind it’s officially Fall and I’m ready to bake pumpkin everything. Trader Joe’s is my pumpkin dealer of choice, and whenever I’m there I make sure to pick up a [few] bag[s] of their chocolate chunks because they’re better than regular old chocolate chips in so many ways.
These pumpkin chocolate oat bars are on my Favorite Recipes list because they are gluten-free, low in fat, perfect for breakfast on the go, and full of pumpkin spice goodness. These bars are also nut-free (s/o to Abby and Lia), but you can include pecans or almonds if you choose. If you’d like to make them vegan, all you have to swap out is the chocolate chips- either omit entirely or make sure to use vegan chips.
Whatever your dietary restrictions/level of pumpkin fanaticism, these bars are proven to make any Monday better, so give them a try and let me know how they turn out!
Pumpkin Chocolate Oat Bars
makes about 12 servings
3 1/2 C old fashioned rolled oats
2 1/2 t baking powder
1 t baking soda
1/2 t salt
1 3/4 t pumpkin pie spice
1/2 t cinnamon
1 14 oz can (or 1 1/2 C) canned pumpkin puree
1/2 C pure maple syrup
1/4 C honey
2 t vanilla extract
1/4 C unsweetened applesauce
1 T coconut oil or avocado oil
1/2 C chocolate chunks, plus more to sprinkle on top
Preheat oven to 350° and grease 9″ x 13″ pan.
Make oat flour! I use my Vitamix for this because it’s a quick and easy clean up, but you can also pulse in your food processor or just buy oat flour at the grocery store. 3 1/2 C of regular oats makes about 3 cups of oat flour if you’re making at home.
In a large bowl, combine oat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk dry ingredients together. Next, add all wet ingredients- canned pumpkin, maple syrup, honey, vanilla extract, apple sauce, and oil. Fold together until combined and add chocolate chunks last. Spoon into prepared pan and sprinkle some more chocolate chunks on top. Don’t skimp 😉
Bake for 25-30 minutes or until toothpick comes out clean. Let cool partially before cutting into squares and serve warm. Enjoy!
*Tip: I like to store some squares in the freezer in ziplock bags for breakfast on weekday mornings. Just heat back up in the microwave on a plate or napkin for 20 seconds.