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The best recipe for Pumpkin Oat Bars
After a weekend full of Halloween festivities we were ready for a lazy Sunday.
Pizza, Patriots, Red Sox, a fire burning and these….
Warm out of the oven they were gooey and delicious!
This recipe calls for homemade oat flour. It was so simple to make, I will never buy oat flour again! Three cups of oats in the vitamix and voila, perfect oat flour!
Pumpkin Oat Bars
The best recipe for Pumpkin Oat Bars
Servings 12
Calories 159kcal
Cost $
Ingredients
- 3 cups gluten free oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 – 1/4 teaspoon cloves
- 1/2 tablespoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut cane sugar or brown sugar
- 1 tablespoon olive oil
- 1/3 cup vegan mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a 9 inch baking pan with cooking spray. (I use a coconut oil cooking spray)
- To make oat flour: add oatmeal to a food processor and blend for 1-2 minutes or until a fluffy flour is formed.
- Comine oat flour, baking powder, baking soda, salt and spices in a medium bowl, set aside.
- In a large bowl, whisk together pumpkin, sugar, vanilla, oil and applesauce. Slowly add oat flour mixture and mix until just combined.
- Fold in chocolate chips reserving a few tablespoons for the top. Bake for 20-30 minutes or until a knife inserted comes out clean.
- (I would check around 20 minutes. My oven must be off because I let mine cook for every minute of 30 minutes and they were still pretty doughy…not complaining though because they tasted wonderful!)
- Let cool, cut into squares and enjoy 🙂
Nutrition
Calories: 159kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 137mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3182IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.
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