Love love love! 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. Agreed! Just use the toothpick check every 5 minutes after 20 minutes of bake time. In a smaller bowl, combine the milk, brown rice syrup, and maple … In a stand mixer or a large bowl, stir flour, sugar, pumpkin pie spice, salt, baking soda and baking … I don’t recommend making any substitutions other than the options listed. A version of today’s recipe has lived on my website for years, but it was never a favorite. Whisk the flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats together in a large bowl. I’m Sally, a cookbook author, photographer, and blogger. Seems it would be easier the other way around. Just made these today, so delicious! Not at all like the photos. This post is sponsored by Krusteaz. Place the oats in a big mixing bowl, then stir in the remaining ingredients. I feel like lots of people end pumpkin season when December starts, replacing the pumpkin, cinnamon, and nutmeg with peppermint and … I’m pretty sure these would disappear quickly in my house! I have a homemade pumpkin spice version on my website called Pumpkin Seed Cranberry Snack Bars. Add flour, pumpkin pie spice, baking soda and salt in a small bowl. I realized that, in order to get real pumpkin in there, it can take the place of eggs in the recipe. In fact, I recommend you double the recipe because these bars are so good they’ll be gone fast! These pumpkin chocolate chip oatmeal bars are new and improved. This one is definitely a keeper . Sally, just an FYI, I just happened to glance at your recent post posts list this morning and saw this sitting there and thought I don’t remember receiving this recipe. Cannot get enough! Preheat oven to 325. Set aside. Thank you for supporting Joyful Healthy Eats. They have the perfect blend up pumpkin, pumpkin pie spice, and cinnamon. In large bowl add baking mix, oats, baking powder, chocolate chips, and the tablesppon of pumpkin pie spice. The rest of the process was so easy to assemble and bake. Your email address will not be published. I’ve always loved chocolate and pumpkin together! Stir in pecans. Whisk together until combined. See more of my egg free baking recipes and gluten free recipes. No worrying about multiple batches in the oven and done in less time! Yes! In the future I will put some kind of icing on them. You’re so amazing at what you do. Peanut butter cornflake bars were one of my favorite treats when I was a little girl. Yes, you can absolutely use your own pumpkin pie spice. I like the bars best on the first 2 days. I had a tough time adding wet ingredients to dry. Stay tuned later this fall for a pumpkin no bake cheesecake , Tried these for the first time yesterday and they came out perfectly! Is everyone done with pumpkin now? Add oatmeal mixture to prepared 9″ x 9″ baking dish. They should keep for 5-7 days. Jump to Recipe Print Recipe. Stir until combined. **, 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. 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. I was making these for a friend. 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). Not sure what went wrong. People are disappointed when you don't have the cream chese icing on pumpkin bars… I used sugar-free chocolate chips and Lakanto monk fruit sweetener instead of the sugar. Super easy to make and delicious! Get our newest recipes in your inbox PLUS our Free E-Book with everything you need to know about cooking Chicken confidently! These choice bars are healthy and addictive. I still used maple syrup because nothing can sub for pure maple syrup. And bring on ALL the pumpkin this time of year haha . You’re going to love how easy they are to make. Let … (And delicious!). Think more pumpkin blondie but with oats for a nutritious healthy bite! Very yummy but a little bland, I would add more spices next time. By submitting this comment you agree to share your name, email address, website and IP address with Joyful Healthy Eats. These bars are a cross between baked oatmeal and granola bars. 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!). Plus, they’re adult and toddler approved. Transfer the mixture to an 8×8-inch … Slowly add in oat flour … To a medium bowl add oats, 1:1 baking flour, baking powder, baking soda, salt, and pumpkin pie spice. Cover leftover bars tightly and store at room temperature for up to 3 days or in the refrigerator for up to 10 days. *. To Store. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. It’s always hard to tell with baking because altitude can play a difference too. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Mix in egg and vanilla, then blend in pumpkin. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Fold in the oats and chocolate chips. They’re vegan, gluten free, and flavored with pumpkin, spices, maple, and vanilla. Bake for 20-25 minutes or until top is golden brown and toothpick test comes out clean. Started getting ingredients out on the counter. 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. And even better, they’re vegan, gluten-free and … I love pumpkin! In a stand mixer or large bowl, stir flour, sugar, pumpkin pie spice, salt, baking soda and baking powder on low speed until combined. The house smelled sooo good for ages! In a large bowl mix sugar, applesauce, yogurt, oil, egg whites, and vanilla until well combined. Spoon mixture into prepared pan. I haven’t been getting email updates either! 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. These look seriously AMAZING! Place the oats in a big mixing bowl, then stir in the remaining ingredients. Add flour mixture and mix just until combined then fold in all but 3 Tbsp of the chocolate chips. The pumpkin seeds added a great crunch. Preheat oven to 350 degrees. To a medium bowl add oats, 1:1 baking flour, baking powder, baking soda, salt, and pumpkin pie spice. The Best Oatmeal Chocolate Chip Pumpkin Bars made with gluten free oats and flour, pumpkin puree, maple syrup and chocolate for the ultimate touch. Fold in the chocolate chunks. So delicious! 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 Charcuterie Board. What more could you ask for? Bake for 25-28 minutes or until the edges are very lightly browned and the center appears set. Store these Oatmeal Pumpkin Bars in an air tight container at room temperature. I added cinnamon chips, dark chocolate and pumpkin seeds. Press tightly into a lined 8-inch or 9-inch square baking pan. Leftover pumpkin oatmeal bars can be stored in the refrigerator for 1 week or at room temperature for 3 days. 113 cal, 8g sugar. https://www.runninginaskirt.com/pumpkin-oatmeal-chocolate-chip-bars-recipe Oh no I’m so sorry. I will definitely make these again. Pumpkin Chocolate Chip Oatmeal Bars. I decided that those bars needed to magically transform into a pumpkin bar. Can you sub a different oil for coconut oil? The ultimate Chewy Chocolate Chip Pumpkin Oatmeal Bars- these babies are so soft, scrumptious and quite possibly the perfect fall snack! https://www.foodlion.com/recipes/pumpkin-chocolate-chip-oatmeal-bars Pumpkin, oatmeal and chocolate are always winners! Stir in pumpkin. I used King Arthur 1:1 GF flour. This recipe hasn’t been sent out yet . https://myheavenlyrecipes.com/chocolate-chip-oatmeal-pumpkin-bars Made these exactly as written except I doubled the recipe & used eggs as I didn’t have apple sauce. I followed this recipe exactly — except I swapped coconut sugar for light brown sugar. Just the healthy treat I needed! Our pumpkin cookie recipes showcase the versatility of pumpkin as the star or paired with flavors such as dark chocolate, cranberries, apples, and more! 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. Great recipe, thank you! Yes, it’s … I don’t recommend any ingredient substitutions other than those listed in the recipe & recipe notes. Hopefully that will do the trick. I usually just buy the store bought McCormick brand but if you want to make your own by all means do it. Ok, folks we are officially moving on to all things PUMPKIN and I’m not mad about it. I love that you added the nice big sized chocolate chunks to these pumpkin bars! October 6, 2019 by Elif. But, I decided to press on and use a mix of 160g steel cut oats and 80g instant oats (I did not pulse these). The bars tasted dry, crumbled easily, and were overpowered with molasses flavor. Yes, all purpose will work as well. Graze Boa, Hands down, my go to salmon recipe! Preheat oven to 350ºF. With a rubber spatula or large spoon, stir together until combined. That would be amazing, Hi Sara, We are so happy you enjoyed this recipe! Canned pure pumpkin … 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. Flavorful and moist. Yes it will be a little thicker than normal. Pumpkin Chocolate Chip Bars are super soft & moist, cake-like, and loaded with milk chocolate chips. I’d love one this morning with my coffee! Remove bars from the pan using the overhang on the sides then cut into squares. (For whole oats, about 10 pulses. And best of all, by pulsing the oats into a finer cut, they hold their shape MUCH better than the previous version. Slowly pour flour mix into the wet ingredients and mix well until everything is combined. For quick oats, about 5-6 pulses.) (this will help you remove the bars more easily later). They are the perfect grab and go breakfast or snack! This is probably one of my favorite recipes now!! We’ve made these a couple of times now and have never had that problem, even my kiddos make them. This site uses Akismet to reduce spam. Baked Chocolate Chip Pumpkin Oatmeal Muffins are a moist, tender, and delicious, baked good that will fill your home with scents of fall. How to Store Pumpkin Peanut Butter Bars. Anytime someone is coming to your house to visit, bake these! Follow the instructions and they will be beautiful and so yummy! And then I realized that I didn’t have old-fashioned oats… only instant oats and steel-cut oats. In this special FREE series, I reveal my most powerful SECRETS to great baking. Add wet ingredients to … On another note, do you like KIND bars? These pumpkin chocolate chip oatmeal bars are soft and chewy with satisfying pumpkin flavor. Delicious! You get divine pumpkin, tart cranberries, soft and chewy oatmeal and dark chocolate all clustered together into a delicious bar … I’m unsure of the nutritional information for these, but feel free to calculate it yourself using an online calculator and the exact products/brands you use. To freeze your pumpkin bars… I just made these today. 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. Everybody in the family enjoyed them! They taste healthy yet still indulgent enough to satisfy. I followed the recipe exactly to double it and did not over cook them. It’s crazy how much he’s learned in two short months already! Required fields are marked *. If you like chocolate, I have a friend who spreads 1 cup of melted chocolate chips over the top. Individually wrap the bars… (I still have the old version written down, so shoot me an email if you need it.) I usually use about 1-2 Tablespoons on top. In a medium bowl whisk together pumpkin, teaspoon of pumpkin pie spice, egg, milk, and sugar until smooth. UPDATE: these came out dry and bland looking. This information will not be used for any purpose other than enabling you to post a comment. https://www.kellylynnssweetsandtreats.com/pumpkin-oatmeal-cookie-bars Beat butter, brown sugar, and white sugar together in a bowl until creamy. Stir until well-combined. Oatmeal breakfast bars that are sweetened with pumpkin and dotted with lots of chocolate. Pour into a large bowl and add the remaining ingredients. I really liked these. Yes, it’s that easy. I’ll update on how they turned out. To Freeze. I make it AT L, Say hello to the Pièce de Résistance of your hol, #ad I’m all about quick & easy and this 3 INGRED. Yes, these pumpkin bars will freeze well. 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. Following the recipe, bake time, and cooling instructions below, the bars are like a soft oatmeal bar– a firmer version of baked oatmeal. Tastes much better than it sounds! So good! These are such a simple, delish, guilt free autumn snack. Its a win-win for sure. Had to sneak a taste before putting them in the fridge and I wasn’t sorry! Will you please come out with a no bake pumpkin cheesecake recipe? When it comes to labeling recipes as healthy, use the best judgement for YOU. The first week of every November is all about Thanksgiving Pies. Mixture/dough will be. Please let me know where I may have gone wrong. Pulse the oats in a food processor or blender until they’re slightly broken up. Dot a few chocolate chips into the top– this is optional and only for looks! Spray 8 x 8 pan with cooking spray. They are baking now. … I suggest using melted butter instead of another oil. To a large bowl, add pumpkin puree, maple syrup, vanilla extract and apple sauce. While they were in the oven we could smell the delicious spices — yumm! I’m guessing that others didn’t either since I’m the first comment. For these bars, I tweaked my favorite chocolate chip cookie recipe ever, aptly named “The Best Chewy Chocolate Chip Cookies“. Then store in an air tight container or freezer storage bag for up to 6 months. After cooling your vegan pumpkin oatmeal bars completely, store pumpkin bars in an airtight container at room temperature for about 1 week. Mix together oats, flour, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. But don't let the addictive part scare you. After all, it is fall right!? I didn’t have maple syrup so used liquid honey. Baking time should be roughly the same, maybe a hair longer. These Pumpkin Chocolate Chip Oatmeal Bars are a great way to celebrate! I didn’t have coconut sugar so I used maple sugar. 1:1 ratio. Followed recipe exactly. Remove them from the oven, then cool completely. In a large mixing bowl, blend together dry ingredients—oat flour, coconut sugar, rolled oats, baking powder, baking soda, spices, and salt. My son is in kindergarten this year and I feel the same way! “Healthy” is a relative term. Sally, this recipe is absolutely fantastic! I highly recommend making these. Make sure that they are cool, separate them using parchment paper between bars so they don’t stick together. I see what you mean by pulsing the oats. Notify me via e-mail if anyone answers my comment. Generously grease a 9x13 pan. Not lacking in flavor but I do use Vietnamese cinnamon. Another one of your wonderful recipes, Your email address will not be published. Lightly grease an 8x8 inch baking pan and set aside. Using a food processor or blender to break down the oats (step 2) ensures the bars hold their shape. These chewy pumpkin chocolate chip oatmeal bars come together in 1 mixing bowl. The recipe below is a careful mix of ingredients to ensure best taste and texture. I checked my in box and never received it there?? Stir in chocolate chips. Pumpkin is a must! Here are the ingredients you’ll need to make this recipe. Pumpkin chocolate chip cookies were a natural fit since we were already such big fans of chocolate chip cookies. Make sure it’s flat and very compact, which helps guarantee the bars hold their shape. They’re egg free, vegan if using dairy free chocolate chips, and gluten free if using certified gluten free oats. Peanut Butter Banana Chocolate Chip Oatmeal Bars, Peanut Butter Banana Chocolate Oatmeal Bars, Healthy Pumpkin Chocolate Chip Oatmeal Cookies, Whether you use whole oats or quick oats, pulse them in a food processor first. Just use a 9″x13″ baking dish. It’s usually what we eat/snack on during the week, then we save the indulgent goodies for the weekend like apple cinnamon babka— I just made another loaf. Though my website focuses on traditional baking and dessert recipes, I test and bake healthy recipes all the time. The bars take about 25-30 minutes to bake. Preheat oven to 350°F (177°C). Really,really nice . I was all set to make these. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Copper Mugs just make everything better and fancie, Peanut Butter + Chocolate in cookie form... aka he, White Christmas .... in liquid form + tequila, Cheese Board. I love the added pumpkin. Nice texture . 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