Description
Deliciously chewy Pumpkin Chocolate Chip Oatmeal Bars made with wholesome ingredients, perfect for a seasonal snack.
Ingredients
Scale
- 3 cups (240 g) old-fashioned rolled oats, use old-fashioned rolled oats for chewy texture
- 1 cup (245 g) pumpkin puree, smooth canned or freshly roasted and pureed sugar pumpkin
- 1/3 cup (80 ml) unsweetened applesauce, binds and adds moisture
- 1/3 cup (80 ml) coconut oil, provides healthy fats and moisture
- 1/3 cup (80 ml) pure maple syrup, natural sweetener
- 1/4 cup (50 g) coconut sugar, sweetener with lower glycemic index
- 3/4 cup (135 g) semi-sweet chocolate chips, adds sweetness and richness
- 1 teaspoon baking powder, aluminum-free preferred for leavening
- 1 teaspoon pumpkin pie spice, for signature pumpkin flavor
- 1 teaspoon ground cinnamon, adds warmth
- 1/2 teaspoon salt, balances sweetness
- 1 teaspoon vanilla extract, pure preferred for richer flavor
Instructions
- Step 1: 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 after baking. This ensures easy removal of the bars. Set aside.
- Step 2: Place rolled oats in a food processor or blender. Pulse until oats are slightly broken up: about 10 pulses for old-fashioned oats or 5-6 pulses for quick oats. Pour into a large mixing bowl. Pulsing the oats helps achieve the desired texture and shape retention of the bars.
- Step 3: Add baking powder, pumpkin pie spice, ground cinnamon, salt, pumpkin puree, unsweetened applesauce, coconut oil, pure maple syrup, coconut sugar, vanilla extract, and semi-sweet chocolate chips to the oat mixture. Stir together thoroughly using a rubber spatula or large spoon until completely combined. The mixture will be very heavy and thick.
- Step 4: Spoon the dense mixture into the prepared pan. Using the back of a flat spatula or spoon, spread and press the mixture tightly and evenly into the pan making sure it is flat and very compact. This tight pressing is crucial to ensure the bars hold together and prevent crumbling. Optionally, dot a few extra chocolate chips on top (about 1-2 tablespoons) for appearance.
- Step 5: Bake for 25-28 minutes until edges are very lightly browned and the center appears set. Avoid over-baking as it will dry the bars out. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Step 6: Remove pan from oven and cool at room temperature for 30 to 60 minutes. Then place the pan in the refrigerator for 1 to 2 hours. Chilling helps the bars firm up for easier cutting.
- Step 7: Use the parchment overhang to lift the bars out of the pan. Use a sharp knife to cut into squares for clean edges and better presentation.
- Step 8: Wrap leftover bars tightly. Store at room temperature in an airtight container for up to 3 days, avoiding heat and humidity. For longer storage, refrigerate in an airtight container for up to 10 days. Freeze individually wrapped bars in plastic wrap or foil inside a freezer bag for up to 3 months; thaw at room temperature before serving.
Notes
- Room Temperature: Keep bars in an airtight container, up to 3 days, avoiding heat and humidity exposure.
- Refrigeration: Store in airtight container for up to 10 days to maintain texture and prevent spoilage.
- Freezing: Wrap bars individually, place in freezer bag for up to 3 months, thaw before use.
- Press mixture tightly into the pan to prevent crumbling after baking.
- If edges brown too quickly, loosely cover pan with parchment paper after 20 minutes of baking.
- If center remains moist after 28 minutes, continue baking 2-3 minutes more then recheck with a toothpick.
- Chill bars in refrigerator for at least 1 hour before cutting for clean slices and to prevent squishing.
- If bars are too soft after cooling, refrigerate an extra hour to help them set properly.
- Serve with a side of Greek yogurt or nut butter for added creaminess.
- Pair with fresh fruits such as sliced bananas or apples.
- Make parfaits layering bars with yogurt and granola.
- Add crumbled bars to smoothies for a nutrient boost.
- Drizzle with maple syrup or honey for additional sweetness.
- Serve with whipped coconut cream for decoration.
- Substitute nuts such as lightly toasted pecans or walnuts for added crunch; omit for nut-free version.
- To make vegan, replace egg (if used, not in main ingredient list here) with flaxseed egg adaptation (note: original recipe is vegetarian as is).
- Use dark chocolate chips instead of semi-sweet for richer chocolate flavor.
- Adjust spices by adding nutmeg or ginger for extra warmth complementary to pumpkin.
- Use old-fashioned rolled oats for best chewy texture; quick oats produce a softer bar.
- Choose smooth canned pumpkin puree or homemade pureed sugar pumpkin.
- Use pure vanilla extract for complexity; imitation vanilla does not replicate the flavor as well.
- Baking powder should be aluminum-free to avoid metallic flavors.
- Coconut sugar provides sweetness with a lower glycemic index than white sugar.
Nutrition
- Serving Size: 1 bar
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided