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
- Preheat oven to 350ºF and grease 8×8 or 9×9 square pan; set aside.
- In small bowl combine milled flaxseed with water, set aside for 5 minutes until gel forms.
- In medium bowl combine oats, flour, pumpkin pie spice, baking soda and salt. Stir together until well combined; set aside.
- 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.
- Add dry ingredients into wet ingredients. Use rubber spatula to gently stir until almost combined.
- 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.
- Transfer batter to prepared pan, spreading evenly into four corners.
- Bake at 350ºF for 18-22 minutes, or until inserted toothpick into center of pan comes out clean.
- Allow pan to cool for 15 minutes.
- 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.
- You can either cut bars first and then add the drizzle, or drizzle the coconut peanut butter onto pre-cut bars. Enjoy!
*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.
- Serving Size: 1/12th
- Calories: 210
- Sugar: 10g
- Sodium: 159mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg