Description
These Pumpkin Oatmeal Bars are a wholesome and delicious snack made with old-fashioned rolled oats, smooth pumpkin puree, and a blend of warm spices. Naturally sweetened with pure maple syrup and coconut sugar, and enhanced with semi-sweet chocolate chips, these bars are moist, chewy, and perfect for an energy-boosting breakfast or a healthy dessert.
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 on the bottom and sides, leaving an overhang to easily lift the bars out after baking. Set aside.
- Process Oats: Place the rolled oats into a food processor or blender and pulse about 10 times to slightly break them up but not completely pulverize. Pour the processed oats into a large mixing bowl. This step helps create the proper texture for the bars.
- Mix Ingredients: To the oats, add baking powder, pumpkin pie spice, ground cinnamon, salt, pumpkin puree, unsweetened applesauce, coconut oil, pure maple syrup, coconut sugar, vanilla extract, and semi-sweet chocolate chips. Stir thoroughly using a rubber spatula or large spoon until the mixture is completely combined and thick.
- Form Bars: Spoon the dense batter into the prepared pan. Use the back of a flat spatula or spoon to press the mixture tightly and evenly into the pan, ensuring a flat and compact surface. This step is important to help the bars hold together without crumbling. Optionally, sprinkle 1-2 tablespoons of additional chocolate chips on top for visual appeal.
- Bake: Bake in the preheated oven for 25-28 minutes, until the edges are lightly browned and the center is set. Avoid over-baking to prevent dryness. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Chill: Remove the pan from the oven and let it cool at room temperature for 30 to 60 minutes. Then transfer the pan to the refrigerator and chill for 1 to 2 hours to allow the bars to firm up for easier cutting.
- Cut and Serve: Use the parchment paper overhang to lift the bars out of the pan. With a sharp knife, cut into 16 squares for clean edges and an attractive presentation.
- Store Leftovers: Wrap any leftover bars tightly. Store at room temperature in an airtight container for up to 3 days away from heat and humidity. For longer storage, refrigerate in an airtight container for up to 10 days. For freezing, wrap bars individually in plastic wrap or foil, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.
Notes
- Use old-fashioned rolled oats for the best chewy texture.
- Ensure baking powder is aluminum-free for better flavor.
- Pressing the batter tightly in the pan helps prevent crumbling.
- Do not over-bake; bars should remain moist.
- Chilling bars is crucial for clean cutting and to firm the texture.
- Optional extra chocolate chips on top improve both flavor and appearance.
- Store bars in airtight containers to maintain freshness.
- These bars are suitable as a vegetarian snack.
