GF Pumpkin Oatmeal Bars
Here we go with another fall recipe of the season! I wanted something soft, chewy and packed with that cozy pumpkin spice flavor — something I could make for breakfast or an after-school snack without a bunch of refined sugar. These bars turned out SO good.
contents:
ingredients
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/3 cup raw honey
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla
- 2/3 cup oat flour
- 1 cup gluten-free rolled oats
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/3 cup dark chocolate chips
equipment
- Baking dish
instructions
- Preheat the oven to 350 degrees. Grease an 8″x8″ baking dish (or line with parchment for easy lift-out).
- In a large bowl, whisk together the eggs, pumpkin puree, raw honey, melted coconut oil and vanilla.
- In a separate bowl, combine the oat flour, gluten-free rolled oats, pumpkin pie spice, cinnamon and baking soda.
- Fold the wet ingredients into the dry until just combined. Don’t overmix.
- Stir in the dark chocolate chips.
- Press the mixture evenly into the dish with a spatula.
- Bake for 22-25 minutes, until the edges are slightly golden and a toothpick comes out clean. Don’t over bake — you want them soft in the center.
- Let cool completely before cutting. They firm up as they sit and I like to store in the fridge. I typically cut into 9 or 16 squares.
Notes
I made my oat flour at home by blending gluten-free rolled oats until they turned into a fine flour. Super simple. You can also purchase oat flour if that’s easier.
Make sure you’re using certified gluten-free oats / oat flour if you need these to be fully gluten free. I love this brand – One Degree Organic Foods.
Store covered in the fridge. These are good for about a week. You can also freeze them and thaw as needed.