Ingredients
Wet Ingredients
- 2 large eggs
- ½ cup pumpkin puree (150g)
- ⅓ cup pure maple syrup
- ¼ cup coconut sugar
- ½ cup melted coconut oil
- 1 tsp vanilla extract
Dry Ingredients
- ⅔ cup oat flour (homemade, see notes)
- ¾ cup rolled oats (gluten-free or regular)
- 1 tbsp pumpkin pie spice
- ½ tsp baking soda
- ½ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Line or grease an 8×8 inch baking pan with parchment paper to prevent sticking and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, pure maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth and combined.
- Add Dry Ingredients: Stir in the homemade oat flour, rolled oats, pumpkin pie spice, and baking soda. Mix gently until just combined, then fold in the chocolate chips carefully to distribute evenly without overmixing.
- Prepare for Baking: Pour the batter evenly into the prepared baking pan. Sprinkle additional chocolate chips on top if desired for extra richness and visual appeal.
- Bake: Bake in the preheated oven for 24 to 26 minutes or until a toothpick inserted in the center comes out clean and the bars are golden brown around the edges.
- Cool and Serve: Allow the bars to cool in the pan for at least 10 minutes before slicing into 12 bars. Enjoy warm or at room temperature as a healthy snack or breakfast option.
Notes
- To make homemade oat flour, simply pulse rolled oats in a food processor or blender until fine.
- Use gluten-free oats to make this recipe gluten-free.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can be frozen for up to 3 months; thaw before serving.
- For a nut-free option, ensure all ingredients are processed in nut-free facilities.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Snack/Bars
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
