Vegan Gluten-Free Chocolate Chip Pumpkin Oatmeal Breakfast Bars with coconut peanut butter glaze

Breakfast bars make the world go round. Alright I just made that up. But these Gluten-Free Vegan Chocolate Chip Pumpkin Oatmeal Breakfast Bars are pretty dang good! Perfect for pumpkin season (or anytime you want). Made with sprouted gluten-free oats. 

This post is sponsored in partnership with One Degree Organic Foods. All opinions expressed, as always, are my own. Thank you for your support as I partner with brands that help make Fit Mitten Kitchen possible.

Sooo these pumpkin breakfast bars are pretty much almost gone. I made them just a few days ago. And we’re looking at about 4 squares left… Drew is not even home which means I am the only one eating them. Actually, even if he were home I would still be the only one eating them because Drew says he doesn’t like pumpkin. WHO SAYS THAT.

Actually, I think what he dislikes is the pumpkin spice. But when do you NOT add pumpkin spice while baking with pumpkin? Is that even allowed? I really don’t think it is. It’s basically an unwritten rule of baking pumpkin goodies. And even if you don’t have “pumpkin pie” spice you at least try to make a DIY version and throw in all the spices that you can think of, that you would find in a pumpkin pie. Like for sure cinnamon, ginger and nutmeg. Man, I love ginger and nutmeg. I have what some may consider a strange obsession with spices. I am not sure what it is about them, but I sure do love them. I can’t be the only one, right? 

Vegan Chocolate Chip Pumpkin Oatmeal Breakfast Bars

So these breakfast bars are pretty dang good, my friends. I am still unsure as to why I deemed them “breakfast bars”, because they could of course be “anytime bars”. It could be the fact that I was enjoying one two with breakfast every morning. But then I would also go back for another after dinner too… Okay, LIES. These were my dinner one night, if I am being honest. But “dinner bars”? Eh, that doesn’t work.

ANYWAYS. Why breakfast bars? Getting back on track here. 

Because OATS are involved. But not just any oats. We’re using One Degree Organic Sprouted Quick Oats. Did you guys know that One Degree Organic Foods carries *sprouted* dry oats? They use sprouted oats in their packaged granola, but now you can buy dry oats from them.

Oh, and if you haven’t heard of One Degree Organic Foods they are an amazing family owned company from British Columbia who work with small farmers and producers to make their products . Every ingredient can be traced back to the farmers. I just find their story so unique and awesome. I love supporting brands that are not only transparent with their customers, but have a bigger mission behind their products. Maybe that is the millennial in me–being a conscious consumer–but I think it’s pretty awesome 🙂

Why sprouted

Sprouting grains–oats in this case–is said to help lower the amount of phytic acid the grains contain. Phytic acid can actually block the absorption of nutrients in the body. When the grain is sprouted the nutrients are increased, the phytic acid is broken down and the one may have an easier time digesting the sprouted grains. Oats are already a powerhouse, but sprouted oats are definitely a level up.

And of course One Degree sprouted oats are vegan, gluten-free and organic.

WHAT YOU NEED

One Degree Organic Foods Sprouted Quick Oats

1:1 gluten-free baking flour (see recipe notes)

pumpkin pie spice

baking soda

salt

pumpkin pureé

maple syrup

oil

non-dairy milk

flaxseed meal

vanilla

vegan chocolate chips

The recipe itself is pretty simple! You’re simply mixing together the dry ingredients, mixing together the wet and then folding in the chocolate chips. Once the batter has come together it gets transferred into a square pan and bakes for about 18 minutes at 350ºF.

You can also bake these in a muffin tin! I tested this recipe a couple of different times and different ways, so see notes in the recipe page for options.

OH! I almost forgot the glaze… I mean, not entirely necessary but definitely a fun addition. It’s just melted coconut butter with peanut butter drizzled over top. Makes for a lovely little flavor boost.

I tested these on my lovely vegan friend (Hi, Meg!) and they were definitely a hit.

Be sure to let me know if you try them out! I always love seeing your creations.

Gluten-Free Vegan Chocolate Chip Pumpkin Oatmeal Breakfast Bars

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★★★★★

5 from 1 reviews

• Author: Ashley
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12

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Description

 

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Ingredients

for the bars:

• 1 1/2 TBS flaxseed meal + 1/4 cup water
• 1 cup One Degree Sprouted Quick Oats*
• 1 cup 1:1 gluten-free flour blend (or whole wheat flour)
• 1 TBS pumpkin pie spice
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup pumpkin puree
• 1/3 cup maple syrup**
• 1/4 cup oil***
• 1 tsp vanilla extract
• 1/2 cup non-dairy milk (almond, cashew, hemp, soy) or water
• 1/3 cup dairy-free mini chocolate chips

for the drizzle:

• 1/2 TBS coconut butter
• 1/2 TBS natural peanut butter

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Instructions

1. Preheat oven to 350ºF and grease 8×8 or 9×9 square pan; set aside.
2. In small bowl combine milled flaxseed with water, set aside for 5 minutes until gel forms.
3. In medium bowl combine oats, flour, pumpkin pie spice, baking soda and salt. Stir together until well combined; set aside. 
4. In a large bowl combine pumpkin puree, maple syrup, oil and vanilla extract. Add in flaxseed mixture plus milk (or water) and stir until well combined.
5. Add dry ingredients into wet ingredients. Use rubber spatula to gently stir until almost combined.
6. Before the batter is just combined, gently fold in chocolate chips until batter is well mixed. Batter should be thick and wet, but not too heavy. 
7. Transfer batter to prepared pan, spreading evenly into four corners.
8. Bake at 350ºF for 18-22 minutes, or until inserted toothpick into center of pan comes out clean.
9. Allow pan to cool for 15 minutes.
10. While the bars are cooling make drizzle by combining the coconut butter and peanut butter in small microwave safe bowl. Microwave for 10-15 seconds, then mix until smooth.
11. You can either cut bars first and then add the drizzle, or drizzle the coconut peanut butter onto pre-cut bars. Enjoy! 

Notes

*Recipe was also tested using all oat flour, instead of 1 cup gluten-free all-purpose flour. Simply process 2 1/4/ cups of quick oats into flour consistency. This should yield 2 cups oat flour. Using all oat flour will yield a more dense texture for the bars, but it does work. You can also do 1 cup quick oats, 1 cup oat flour. 

**If subbing  maple syrup with honey, I would recommend adding maybe 2-4 TBS of coconut sugar or dry sweetener. OR if you decide to leave out chocolate chips, I would also recommend adding 1/4 cup or so of dry sweetener to make up for the sweetness that comes with the chocolate. 

***Recipe tested with NO OIL: use 1 full cup of pumpkin puree – could also sub 1/4 cup applesauce or banana puree. I preferred the texture of the bars with the oil.

TO MAKE MUFFINS: Evenly distribute batter into 12 cup muffin pan. Bake for 15-18 minutes, or until inserted toothpick comes out clean. 

Store bars in airtight container at room temperature 2-3 days, or in fridge up 4-5 days. 

SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE

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