Pumpkin Oat Bars Recipe
Ingredients
2 cups old fashioned rolled oats (I recommend Bob’s Red Mill for gluten free)
1 cup canned pumpkin (NOT pumpkin pie filling)
1/2 cup nut butter (use sunflower seed butter to make it allergen friendly!)
1/3 cup coconut sugar
1/4 cup honey
1 tsp pumpkin pie spice
1 tsp baking powder
optional — dark chocolate chunks (but add them, seriously!)
Instructions
Preheat oven to 375 degrees. Put all ingredients (except for chocolate chunks) into a large bowl or a stand mixer. Mix with stand mixer or hand mixer on medium until well combined. It will be sticky! Fold in chocolate chips.
For thinner bars — put in a 9x13 inch pan, bake for 22 minutes
For thicker bars — put in a 9x9 inch pan, bake for 30 minutes
Touch the top lightly to make sure the bars bounce back to check for doneness. Let them cool completely (they are better this way). Cut into squares and enjoy! Store at room temperature for 3-5 days, or pop in the fridge to keep longer. Let them come to room temperature or heat in the microwave for 15-20 seconds before serving.
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