Vegan Pumpkin Chocolate Chip Oatmeal Bars made with gluten-free ingredients for a healthy breakfast or snack bar!
YOU GUYS! These healthy pumpkin oatmeal bars are EVERYTHING!
I had zero intention of adding this recipe to the blog. But then I get all crazy and started swooning over these Vegan Pumpkin Chocolate Oatmeal Bars and had to share this recipe.
I wanted to use up leftover pumpkin I was using for my Paleo Pecan Crumble Pumpkin Loaf and remember those insanely good Vegan Chocolate PB Oatmeal Bars I made awhile back. This recipe is so easy to modify and next think you know, these pumpkin bars are born!
So I am pretty much a sucker for anything pumpkin and chocolatey and to be honest, there is nothing more comforting than a cozy oatmeal bar when I am freezing my tush off and want a warm chocolatey snack of sorts.
What I absolutely love about these bars is that there is very little added sugar. I use just 2 tablespoons of maple syrup to sweeten the bars. But if you want to make them a little sweeter, just add an extra couple of tablespoons of maple syrup and use sweetened chocolate chips.
These bars are so dreamy served warmed up and with a little yogurt on the side. Or they are even delicious as is. I have a feeling these will be a hit for Thanksgiving morning for breakfast, which is why I wanted to share with you ASAP!
I cannot wait to hear what you think. Don’t forget to tag me on instagram so I can see them too 🙂
WHAT YOU NEED
Oatmeal
Almond milk
Pumpkin puree
Peanut butter – this one is SO GOOD!
Maple Syrup
Dark Chocolate – code RACHL for free shipping
Vegan Pumpkin Chocolate Chip Oatmeal Bars (gluten-free)
- Yield: 9 bars 1x
- Category: gluten-free, vegan, dairy-free
- Cuisine: snack, dessert, bar
Ingredients
- 1 cup old fashioned oatmeal
- 1 cup oat flour (can sub gf flour too)
- ½ teaspoon baking powder
- Sprinkle of cinnamon
- Splash of vanilla extract
- 3/4 cup almond milk (or milk of choice)
- 1/2 cup pumpkin puree (canned pumpkin)
- 1/3 cup creamy peanut butter (creamier the better)
- 2 tablespoons of maple syrup
- 1 bar of midnight chocolate (see above for what I use)
Instructions
- Preheat your oven to 350 degrees
- Grease an 8×8 baking dish
- 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
- Let the bars cool for about 20-30 minutes
- Cut & enjoy!
xx, Rach
24 Responses
Can you sub almond flour or coconut flour for oat flour?!
haven’t tried!! LMK if you do! xx
Is the peanut butter flavor in the bars very strong? Not a huge fan but don’t mind if it’s faint! If not, could I substitute it with another nut butter?
you can use any nut butter! xoxo
Your no bake freezer cookies are currently in my freezer right now, but I’ll be making these next for dessert! Love all your desserts!! I’ve made many 🙂
★★★★★
awww thanks babe!
Do quick cooking oats work instead of old fashioned?
i haven’t tried! i don’t see why not
Is it possible to cook this recipe with the ingredients as-is as a skillet cookie?
yes!!!
Do you put the two different Mixtures in layers and then bake or mix all together?
yes mix together!! then bake
Do you cook the oatmeal and then combine it with the oat flour baking powder etc? Or is it just raw rolled oats that you add to the oat flour? Thanks!!!!
nope rolled oats!
Do you think Tapioca flour would work here?
nope!!
How would you store these? Do you need to refrigerate?
in an airtight container! i leave them out but fridge works and you can freeze too for a couple months! xo
How many calories would you say is in one of these bars?
i don’t count calories for recipes (or anything ever!) but you can definitely input this into a calculator to do. xoxo