A healthy fall recipe for oatmeal breakfast bars bursting with pumpkin spice flavor, walnuts and chocolate chips.
Ingredients
or½ cup 100% pure pumpkin puree
or2 tablespoons melted coconut oil
or3 tablespoons pure maple syrup
or3 tablespoons coconut sugar
or1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
or1 teaspoon pure vanilla extract
or1 ¼ cup gluten free rolled oats
or½ cup + 2 tablespoons gluten free oat flour
or¼ teaspoon baking powder
or½ teaspoon ground cinnamon
or¼ teaspoon ground cloves
or¼ teaspoon ground nutmeg
or¼ cup vegan chocolate chips (I used Enjoy life brand)
Preparation
1.
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.2.
Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.3.
Add the dry ingredients: oats, oat flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips and nuts.4.
Pour batter into the prepared baking pan. Using a rubber spatula, smooth into an even layer. Optionally, press chocolate chips and nuts into the batter.5.
Bake for 20-30 minutes, until the edges have browned. Mine took 25 minutes. Allow to cool on a cooling rack for about 1 hour, or until completely cool. Lift out, slice and enjoy! Storing instructions below.6.
Storage notes: Cool completely, then store in an airtight container for up to 1 week.7.
Freezing instructions: store in an airtight, freezer-friendly container in the freezer for up to 1 month. Allow to thaw for 10-15 minutes before enjoying; or heat in the microwave in 10-second increments until warm.
