Pumpkin Chocolate Chip Oatmeal Bars
Pumpkin season is officially HERE! While I may not be excited about the cooler New England temps, I am 100% here for all the fall and cozy eats. Pumpkin is just one of the many!
I was craving a warm oatmeal pumpkin bake the other week and honestly spent a solid few hours searching for a no added sugar recipe, only to be left very frustrated. I had 0 luck! What does that tell you about baking these days?! All the recipes I could find had either coconut sugar or coconut sugar AND maple syrup in them. While I’m not here to ever say those foods are “bad”, gosh I love a sugar sweetened baked good every once in a while! But personally don’t feel like my pumpkin bars need to be super sweet? Would prefer something that I can add to my breakfast or snack on in the evening without jacking up my blood sugar and being TOO sweet! This is all to say I knew it was time to toss together a recipe of my own, and sweeten it with fruit.
One thing I like to ask myself as of lately; if I wouldn’t give this to my toddler for breakfast, why would I give it to myself?! I want to ensure my energy is up for as much of the day as possible to allow me to function at my prime while feeling good and nourished.
I hope you and perhaps your family enjoy these bars as much as we have!
Dairy free, gluten free, refined/added sugar free, soy free
Yield: 9-12 bars
Ingredients
1 cup rolled oats
1 cup oat flour (simply blend 1 cup of oats)
1.5 large bananas, mashed
3/4 cup canned pumpkin (not pumpkin pie filling)
3/4 cup unsweetened nut or coconut milk
splash of vanilla extract
1/4 cup ground flaxseed
1 tsp baking powder
1.5 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
1/3 cup dark chocolate chips (I use Pascha unsweetened for no sugar)
**optional: maple syrup for serving, if you prefer a sweeter bar
Directions
Preheat oven to 350F
In a large mixing bowl; mix together oats, oat flour, ground flaxseed, baking powder, spices, and sea salt
In a separate medium size mixing bowl; mash banana well and mix in pumpkin, milk of choice, and vanilla extract. Mix until everything is well incorporated
Add the pumpkin mixture to the dry oat bowl mixture and stir to combine
Fold in chocolate chips
Line an 8x8 inch baking dish with parchment paper or spray with cooking spray/grease with coconut oil
Pour oatmeal mixture into the prepared baking dish
Bake for 25-30 minutes, or until the middle of the mixture is set
Remove from the oven and let cool for at least 20 minutes before cutting
**if you prefer a sweeter bar, drizzle with maple syrup upon serving
Storage: keep in the fridge in a sealed container for up to four days
