Pumpkin Oatmeal Breakfast Bars

Course: Breakfast

Cuisine: Ameriacn

Keyword: Chocolate Chip Pumpkin Oatmeal Breakfast Bars, healthy breakfast bars, pumpkin bars, pumpkin breakfast

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 210kcal

Author: Ashley

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.

Print Recipe

Ingredients

for the bars:

1 1/2 Tbsp 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 Tbsp 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 Tbsp coconut butter
1/2 Tbsp natural peanut butter

Instructions

Preheat oven to 350ºF and grease 8x8 or 9x9 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!

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.

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