Another one of your wonderful recipes, Your email address will not be published. After all, it is fall right!? Remove from the oven and cool in the pan at room temperature for 30-60 minutes. This pumpkin bar recipe uses an entire can of pumpkin … Canned pure pumpkin … I’ve always loved chocolate and pumpkin together! Delicious! Healthy Banana Pumpkin Bread with Chocolate Chips, Pumpkin Bundt Cake with Cream Cheese Frosting, Chocolate Chip Pumpkin Vegan Cookie Dough, Pumpkin Waffles with Vanilla Pecan Maple Syrup, Epic Fudgy Mint Chocolate Crinkle Cookies, Crock Pot Beef and Three Bean Chili Recipe, Warm Fall Farro Salad with Maple Dijon Dressing, Spray a 9″ x 9″ baking dish with cooking spray and cover with parchment paper. Following the recipe, bake time, and cooling instructions below, the bars are like a soft oatmeal bar– a firmer version of baked oatmeal. Stir until well-combined. Spoon mixture into prepared pan. Pumpkin is a must! Add wet ingredients to … 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 I feel like lots of people end pumpkin season when December starts, replacing the pumpkin, cinnamon, and nutmeg with peppermint and … Place the oats in a big mixing bowl, then stir in the remaining ingredients. This post is sponsored by Krusteaz. 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 (makes cutting easier!). I like the bars best on the first 2 days. This site uses Akismet to reduce spam. Spread batter evenly into prepared pan, … Avoid over-baking, which dries the bars out. But don't let the addictive part scare you. Make sure that they are cool, separate them using parchment paper between bars so they don’t stick together. PLEASE SEE MY. These are such a simple, delish, guilt free autumn snack. Add oatmeal mixture to prepared 9″ x 9″ baking dish. In my eyes, these are perfectly healthy pumpkin bars. Just made these today, so delicious! Add flour, pumpkin pie spice, baking soda and salt in a small bowl. Just the healthy treat I needed! Stir until combined. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. This recipe hasn’t been sent out yet . I used King Arthur 1:1 GF flour. Dot a few chocolate chips into the top– this is optional and only for looks! The rest of the process was so easy to assemble and bake. I usually cool them on the counter for 30 minutes, then place the whole pan in the refrigerator for 1-2 hours to speed it up. Love love love! Add flour mixture and mix just until combined then fold in all but 3 Tbsp of the chocolate chips. However, they may be too sugary for someone who needs to watch their sugar intake and they’re obviously not ideal for anyone allergic to oats. To a medium bowl add oats, 1:1 baking flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix together oats, flour, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Leftover pumpkin oatmeal bars can be stored in the refrigerator for 1 week or at room temperature for 3 days. Baked Chocolate Chip Pumpkin Oatmeal Muffins are a moist, tender, and delicious, baked good that will fill your home with scents of fall. Love, love, love these! I suggest using melted butter instead of another oil. While they were in the oven we could smell the delicious spices — yumm! Preheat oven to 350 degrees. Very yummy but a little bland, I would add more spices next time. I really liked these. Plus, they’re adult and toddler approved. And best of all, by pulsing the oats into a finer cut, they hold their shape MUCH better than the previous version. In a large mixing bowl, blend together dry ingredients—oat flour, coconut sugar, rolled oats, baking powder, baking soda, spices, and salt. I still used maple syrup because nothing can sub for pure maple syrup. In a stand mixer or large bowl, stir flour, sugar, pumpkin pie spice, salt, baking soda and baking powder on low speed until combined. Stay tuned later this fall for a pumpkin no bake cheesecake , Tried these for the first time yesterday and they came out perfectly! Learn how your comment data is processed. I’m Sally, a cookbook author, photographer, and blogger. To Store. The bars turned out great — the steel cut oats give them a nice chewy texture. Please let me know where I may have gone wrong. UPDATE: these came out dry and bland looking. Stir in pecans. Cover leftover bars tightly and store at room temperature for up to 3 days or in the refrigerator for up to 10 days. What more could you ask for? 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. Seems it would be easier the other way around. https://www.foodlion.com/recipes/pumpkin-chocolate-chip-oatmeal-bars But, I decided to press on and use a mix of 160g steel cut oats and 80g instant oats (I did not pulse these). I would love one of these bars right now! Stir in chocolate chips. Had to sneak a taste before putting them in the fridge and I wasn’t sorry! I realized that, in order to get real pumpkin in there, it can take the place of eggs in the recipe. In a large bowl, combine the rolled oats, oat flour, pumpkin seeds, chocolate chips, cinnamon, sea salt, and nutmeg. This information will not be used for any purpose other than enabling you to post a comment. My son is in kindergarten this year and I feel the same way! *. Made these exactly as written except I doubled the recipe & used eggs as I didn’t have apple sauce. In a medium bowl whisk together pumpkin, teaspoon of pumpkin pie spice, egg, milk, and sugar until smooth. It’s always hard to tell with baking because altitude can play a difference too. 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. Not sure what went wrong. I love the added pumpkin. Remove bars from the pan using the overhang on the sides then cut into squares. The ultimate Chewy Chocolate Chip Pumpkin Oatmeal Bars- these babies are so soft, scrumptious and quite possibly the perfect fall snack! Oh no I’m so sorry. I’ve never made oatmeal bars before, and really enjoyed pulsing down the oats in the food processor. In a large bowl mix sugar, applesauce, yogurt, oil, egg whites, and vanilla until well combined. So delicious! Really,really nice . People are disappointed when you don't have the cream chese icing on pumpkin bars… These decadent dessert bars couldn't be easier to make. I usually just buy the store bought McCormick brand but if you want to make your own by all means do it. Bake for 25-28 minutes or until the edges are very lightly browned and the center appears set. Follow the instructions and they will be beautiful and so yummy! They’re like a bar version of my healthy pumpkin oatmeal cookies or pumpkin baked oatmeal cups, both of which are equally flavorful and wholesome. Grease a 13" x 9" baking dish with cooking spray. I was all set to make these. Grab a cookie, take a seat, and have fun exploring! You’re going to love how easy they are to make. Notify me via e-mail if anyone answers my comment. Great recipe, thank you! https://www.kellylynnssweetsandtreats.com/pumpkin-oatmeal-cookie-bars Beat butter, brown sugar, and white sugar together in a bowl until creamy. If you like chocolate, I have a friend who spreads 1 cup of melted chocolate chips over the top. Hopefully that will do the trick. Sign Up & Get a FREE ebook with 7 easy recipes! Preheat oven to 350ºF. I didn’t have maple syrup so used liquid honey. I LOVE them because of all the varying textures: chewy, crunchy, chunky! Ok, folks we are officially moving on to all things PUMPKIN and I’m not mad about it. Can you sub a different oil for coconut oil? My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Not at all like the photos. They’re vegan, gluten free, and flavored with pumpkin, spices, maple, and vanilla. And I LOVE to surprise people by having chocolate in a pumpkin bar recipe. On another note, do you like KIND bars? Whisk together until combined. Preheat oven to 325. Love that these are healthy but also satisfy that pumpkin craving So glad you enjoyed these, Nikki! 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