pumpkin oatmeal bars

These bars are tender when warm out of the oven, so do be sure to let them cool completely before slicing.

Healthy Pumpkin Bars Recipe

cup rolled oats

cup whole wheat flour or gluten free flour blend

flaxseed

cinnamon

teaspoon pumpkin pie spice

teaspoon baking powder

teaspoon baking soda

eggs

cup pumpkin puree

maple syrup

coconut oil

teaspoon vanilla extract

chocolate chips, raisins, dried cranberries, or chopped walnuts

Preheat the oven to 350 degrees F and coat an 8&#215;8 pan with nonstick spray.

Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.

Place batter into prepared and smooth with a spatula so the batter is evenly distributed in the pan.

Bake for 20-24 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.

Remove from oven, place pan on a wire rack and allow to cool completely before slicing.

I made this with my 2.5 year old grandson. So easy and they came out great. I want sure if he’d like the texture of the oats, but they were soft and smooth in texture and he loved them! We’ll be making these again, thanks!

https://content.jwplatform.com/videos/tu8hrtWK.mp4

Healthy pumpkin bars with oatmeal and chocolate chips

Pumpkin_Bars_Horiz_1080p

This is my go to website when I want to find a reliable healthy and tasty recipe to feed my 3 and 1.5 year old! These pumpkin bars are AMAZING. They're healthy and just the perfect amount of sweet, I used mini dark chocolate chips in mine and after tasting them I wound up making a second pan just for myself!

My kids absolutely loved this ! They loved to eat the dough before baking it too  😂. Thanks so much ❤️.

These bars are not fancy, elaborate or decadent. They're a basic, healthy, wholesome snack made with just 4 simple ingredients. For more of a treat, add chocolate chips and walnuts!

Baked Pumpkin Oat Bars

(300 g) rolled oats

(225 g) pitted dates

(250 g) pure pumpkin puree

tsp pumpkin pie spice (see notes)

chocolate chips chocolate

walnuts

Place the dates in a bowl, pour hot water over them and let sit for 15 minutes then drain well.

Add the soaked and drained dates, oats, spice and pumpkin to a food processor and process to combine into a thick, doughy batter. About 20-30 seconds should do the trick.

If adding additional ingredients like chocolate chips or walnuts, add them now and pulse a few times to distribute throughout the dough.

Lightly spray a 7-8 inch square baking pan with non-stick cooking spray or line with parchment paper then firmly press the dough into the pan.

Bake for 12 minutes then let then cool in the pan for 5 minutes. Slice into 16 bars and carefully lift out the pan with a knife.

Let cool completely before storing in a sealed container in the fridge for up to 1 week or freezer for up to 2 months.

I recently completed a long elimination cleanse to transition into a completely plant-based/ SOS free diet. 
I'm slowly adding foods back in &amp; keeping those that don't inflame (or serve) me. This was my first "dessert" and
They. Are. Perfect.
 So satisfying, slightly sweet &amp; decadent but not too rich.. and so versatile. I made a 1/2 batch on Tuesday &amp; another this evening. 
I am so grateful to have found your site!
Thank you for sharing :)

My whole family loved these. I added 50g chopped walnuts, 20g of honey, and 85g of melted chocolate layered on top. I chilled the chocolate in the fridge for a bit to harden. They kind of remind me of a tastier Cliff Bar. Definitely a tasty treat after dinner or after a long hike. Your recipes are great. Thanks!

Simple and delicious. My new go to baked oatmeal recipe, and the dates add just enough sweetness. Thank you ❤️

oats

whole wheat flour

pumpkin pie spice

baking powder

baking soda

pumpkin puree

vanilla extract

chocolate chips ((or raisins, dried cranberries, or chopped walnuts))

Preheat the oven to 350 degrees F and coat an 8x8 pan with nonstick spray.

Serve warm, at room temp, or chilled.

These pumpkin chocolate chip oatmeal bars are soft and chewy with satisfying pumpkin flavor. Using a food processor or blender to break down the oats (step 2) ensures the bars hold their shape. I don't recommend any ingredient substitutions other than those listed in the recipe &amp; recipe notes.

Pumpkin Chocolate Chip Oatmeal Bars

(255 grams) old-fashioned whole rolled oats or quick oats (not instant)*

salt

(80 grams) unsweetened applesauce*

(70 grams) coconut oil, melted

(80 milliliters) pure maple syrup

(45 grams) coconut sugar (or packed light or dark brown sugar)

chocolate

Preheat 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 on the sides to lift the bars out (makes cutting easier!). Set aside.

Pulse the oats in a food processor or blender until they’re slightly broken up. (For whole oats, about 10 pulses. For quick oats, about 5-6 pulses.) Pour into a large bowl and add the remaining ingredients. With a rubber spatula or large spoon, stir together until combined. Mixture/dough will be very heavy and thick.

Spoon mixture into prepared pan. Using the back of a flat spatula or a spoon, spread and press it tightly down into the pan. Make sure it’s flat and very compact, which helps guarantee the bars hold their shape. Dot a few chocolate chips into the top—this is optional and only for looks! I usually use about 1-2 Tablespoons on top.

Bake for 25-28 minutes or until the edges are very lightly browned and the center appears set. Avoid over-baking, which dries the bars out.

Remove from the oven and cool in the pan at room temperature for 30-60 minutes. After that, place the pan in the refrigerator for 1-2 hours until chilled.

Remove bars from the pan using the overhang on the sides then cut 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.

These were pretty good, but tasted more like coconut than pumpkin pie.  
Maple syrup is expensive and I don't think it added much - I couldn't taste it at all.
I would probably try a different/simpler recipe next time.

I was searching recipes to use up a cup of leftover pumpkin puree and found these bars.  I had to sub olive oil and a banana because it’s what I had on hand (amazingly I had coconut sugar!) - they are absolutely delicious and my whole family loved them.  Thank you for the recipe my husband deemed a “keeper”!

https://www.youtube.com/watch?v=Nc0OJDrj3wo

These chewy pumpkin chocolate chip oatmeal bars come together in 1 mixing bowl. They’re egg free, vegan if using dairy free chocolate chips, and gluten free if using certified gluten free oats. The addition of chocolate chips makes them taste like dessert. 

Get the full recipe: https://sallysbakingaddiction.com/pumpkin-chocolate-chip-oatmeal-bars/

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