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Try SavoraPumpkin Chocolate Chip Oatmeal Bars
These pumpkin chocolate chip oatmeal bars are soft and chewy with satisfying pumpkin flavor. Using a food processor or blender to break down the oats ensures the bars hold their shape.
Recipe adapted from: sallysbakingaddiction.com
Ingredients
- old-fashioned whole rolled oats or quick oats (not instant)3 cups
- baking powder1 teaspoon
- pumpkin pie spice1 teaspoon
- ground cinnamon1 teaspoon
- salt1/2 teaspoon
- fresh or canned pumpkin puree1 cup
- unsweetened applesauce1/3 cup
- coconut oil, melted1/3 cup
- pure maple syrup1/3 cup
- coconut sugar (or packed light or dark brown sugar)1/4 cup
- pure vanilla extract1 teaspoon
- semi-sweet chocolate chips3/4 cup
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Learn MoreMethod
Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out.
Pulse the oats in a food processor or blender until they’re slightly broken up. (For whole oats, about 10 pulses. For quick oats, about 5-6 pulses.)
Pour pulsed oats into a large bowl and add the remaining ingredients. With a rubber spatula or large spoon, stir together until combined. Mixture/dough will be very heavy and thick.
Spoon mixture into prepared pan. Using the back of a flat spatula or a spoon, spread and press it tightly down into the pan. Make sure it’s flat and very compact. Dot a few chocolate chips into the top if desired.
Bake for 25-28 minutes or until the edges are very lightly browned and the center appears set. Avoid over-baking, which dries the bars out.
Remove from the oven and cool in the pan at room temperature for 30-60 minutes. After that, place the pan in the refrigerator for 1-2 hours until chilled.
Remove bars from the pan using the overhang on the sides then cut into squares.
Cover leftover bars tightly and store at room temperature for up to 3 days or in the refrigerator for up to 10 days.
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