To freeze your pumpkin bars… Preheat oven to 350ºF. Just the healthy treat I needed! Leftover pumpkin oatmeal bars can be stored in the refrigerator for 1 week or at room temperature for 3 days. That would be amazing, Hi Sara, We are so happy you enjoyed this recipe! This is probably one of my favorite recipes now!! Great recipe, thank you! Is everyone done with pumpkin now? Not sure what went wrong. I LOVE them because of all the varying textures: chewy, crunchy, chunky! Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Stay tuned later this fall for a pumpkin no bake cheesecake , Tried these for the first time yesterday and they came out perfectly! After cooling your vegan pumpkin oatmeal bars completely, store pumpkin bars in an airtight container at room temperature for about 1 week. Whisk together until combined. But don't let the addictive part scare you. And bring on ALL the pumpkin this time of year haha . I see what you mean by pulsing the oats. Place the oats in a big mixing bowl, then stir in the remaining ingredients. Nice texture . Save my name, email, and website in this browser for the next time I comment. In this special FREE series, I reveal my most powerful SECRETS to great baking. I feel like lots of people end pumpkin season when December starts, replacing the pumpkin, cinnamon, and nutmeg with peppermint and … Transfer the mixture to an 8×8-inch … These bars have about a cup of pumpkin puree in them along with pumpkin pie spice to make them taste like all things fall. These pumpkin bars are the perfect breakfast, a snack or dessert recipe for the fall – loaded with pumpkin and gooey chocolate flavor! Add wet ingredients to … Mix together oats, flour, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Charcuterie Board. I’m pretty sure these would disappear quickly in my house! Pour the batter into one pan and just bake it once! **, Keywords: pumpkin bars, pumpkin bar recipe, easy pumpkin bars, healthy pumpkin bars, pumpkin chocolate chip bars, pumpkin oatmeal bars, pumpkin bars with oatmeal, oatmeal bars recipe, chocolate chip oatmeal bars, recipe for oatmeal bars, breakfast oatmeal bars, healthy oatmeal bars, baked oatmeal bars, Tag @joyfulhealthyeats on Instagram and hashtag it #joyfulhealthyeats. Yes, all purpose will work as well. The bars tasted dry, crumbled easily, and were overpowered with molasses flavor. Here are the ingredients you’ll need to make this recipe. Can you sub a different oil for coconut oil? They should keep for 5-7 days. What more could you ask for? Thanks everyone! UPDATE: these came out dry and bland looking. In a stand mixer or a large bowl, stir flour, sugar, pumpkin pie spice, salt, baking soda and baking … They are baking now. People are disappointed when you don't have the cream chese icing on pumpkin bars… https://www.kellylynnssweetsandtreats.com/pumpkin-oatmeal-cookie-bars I followed this recipe exactly — except I swapped coconut sugar for light brown sugar. In my eyes, these are perfectly healthy pumpkin bars. Using a food processor or blender to break down the oats (step 2) ensures the bars hold their shape. And even better, they’re vegan, gluten-free and … Stir until well-combined. Add oatmeal mixture to prepared 9″ x 9″ baking dish. I personally love oatmeal chocolate chip cookies and considered making cookies instead of these Pumpkin Oatmeal Chocolate Chip Bars, but there is just something about the simplicity of bars. Yes, you can absolutely use your own pumpkin pie spice. Love how fast this went into the oven! I used King Arthur 1:1 GF flour. In the future I will put some kind of icing on them. (I still have the old version written down, so shoot me an email if you need it.) Spray 8 x 8 pan with cooking spray. It’s always hard to tell with baking because altitude can play a difference too. Stir in chocolate chips. Pulse the oats in a food processor or blender until they’re slightly broken up. Learn how your comment data is processed. I have a homemade pumpkin spice version on my website called Pumpkin Seed Cranberry Snack Bars. They are nice and crisp on the outside and soft and chewy on the inside. The addition of chocolate chips makes them taste like dessert– a delicious & healthy way to satisfy your pumpkin cravings! I love pumpkin! I’d love one this morning with my coffee! I usually just buy the store bought McCormick brand but if you want to make your own by all means do it. https://www.runninginaskirt.com/pumpkin-oatmeal-chocolate-chip-bars-recipe Yes it will be a little thicker than normal. So disappointed. Preheat oven to 350F degrees. Bake for 25-28 minutes or until the edges are very lightly browned and the center appears set. I’m Sally, a cookbook author, photographer, and blogger. This information will not be used for any purpose other than enabling you to post a comment. Get our newest recipes in your inbox PLUS our Free E-Book with everything you need to know about cooking Chicken confidently! The rest of the process was so easy to assemble and bake. PLEASE SEE MY. I don’t recommend any ingredient substitutions other than those listed in the recipe & recipe notes. These bars look great!!! Press tightly into a lined 8-inch or 9-inch square baking pan. Gently breaking the oats down helps guarantee the bars hold together. This post is sponsored by Krusteaz. I usually use about 1-2 Tablespoons on top. Combine oatmeal, oat flour, baking powder, cinnamon, vanilla extract and almond milk together and mix well In a separate bowl, add the maple syrup, pumpkin and peanut butter together and mix with hand mixer or a wooden spoon until well combined Mix the wet ingredients with dry and fold in chocolate Bake for about 20 minutes Then store in an air tight container or freezer storage bag for up to 6 months. Just use the toothpick check every 5 minutes after 20 minutes of bake time. Avoid over-baking, which dries the bars out. I highly recommend making these. Yes, it’s … “Healthy” is a relative term. … I just thought you might like to know that and this recipe looks soo good!! In a medium bowl whisk together pumpkin, teaspoon of pumpkin pie spice, egg, milk, and sugar until smooth. When it comes to labeling recipes as healthy, use the best judgement for YOU. Following the recipe, bake time, and cooling instructions below, the bars are like a soft oatmeal bar– a firmer version of baked oatmeal. *. This site uses Akismet to reduce spam. These Oatmeal Pumpkin Bars are gluten free, however if you don’t have gluten free oats or flour on hand you can use regular oats and flour. Canned pure pumpkin … Pumpkin Chocolate Chip Bars are super soft & moist, cake-like, and loaded with milk chocolate chips. Remove them from the oven, then cool completely. Seems it would be easier the other way around. In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Just made these today, so delicious! Ok, folks we are officially moving on to all things PUMPKIN and I’m not mad about it. Remove bars from the pan using the overhang on the sides then cut into squares. These look seriously AMAZING! These decadent dessert bars couldn't be easier to make. After all, it is fall right!? If they are too dry I’d say maybe add 1/4 cup more of pumpkin and 1/2 cup of maple instead of the 1/3 and bake for 5 minutes less. Overall, simple and healthy and a great way to receive the health benefits of pumpkin without the pumpkin flavour being overwhelming (in fact, the pumpkin is barely detectable). Please let me know where I may have gone wrong. No worrying about multiple batches in the oven and done in less time! Its a win-win for sure. I was making these for a friend. I’ve always loved chocolate and pumpkin together! I followed the recipe exactly to double it and did not over cook them. Plus, they’re adult and toddler approved. My son is in kindergarten this year and I feel the same way! A homemade blend would work just use 1 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground  ginger and 1/4 teaspoon ground cloves. Treats when i was a little girl and bake from scratch to labeling as! 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