I am a huge fan of fall flavors. Recipes containing sweet potatoes and pumpkin are my jam around the holidays! I am completely over this Houston heat, and totally ready for some cooler temperatures. Because the heat and humidity don’t ease up until like November around here, I am having to play pretend. The fact that there are already Halloween and Thanksgiving decorations for sale at Hobby Lobby makes this game a lot easier. So, despite the fact that my thermometer reads 101 degrees, I’ve decided to start working on some fall blog posts. My most recent recipe for Vegan Sweet Potato Cookies was a smash hit among friends. Now I am sharing this recipe for Pumpkin Chocolate Chip Oat Bars.
While crawling my way out of a Fall recipe rabbit hole on pinterest, I stumbled across Ambitious Kitchen’s Healthy Pumpkin Chocolate Chip Oat Bar recipe. The photo is initially caught my eye; followed by the Vegan| Gluten Free label, and the easy baking instructions. With Emory getting older and faster, I have to be quick on my feet. Finding the perfect recipe that capitalizes on the few moments I have where she isn’t literally attempting to climb up my legs is optimum.
The original recipe calls for you to make oat flour from gluten free oats. I already had oat flour in my fridge, so I used that instead. That saved me a minute or two, but in hindsight I possibly should have made the oat flour. By using the oat flour my bars came out a bit more dense than they would have with the oats. They bars are still yummy just a bit heavier. Also, depending on what your dietary restrictions are, you can use all-purpose flour!
After using Enjoy Life’s Chocolate Chips (vegan-friendly) in my Cherry Chocolate Muffins recipe, I’ve fallen in love with them. Sometimes I will eat them right out the bag. I added them to the actual batter as well as on top, prior to popping the dish in the oven. I should have added more chocolate chips to the actual batter, because those on top didn’t melt. In my opinion dark chocolate and pumpkin are two very compatible ingredients. Pumpkin alone isn’t sweet. Pairing it with melted, dark chocolate is just what it needs.
I hope you enjoy this recipe. Check the notes section to see the suggested modifications I will make with my next batch of Pumpkin Chocolate Chip Oat Bars.
Yield: 16 Bars
Vegan Pumpkin Chocolate Chip Oat Bars | TastyBits
If your looking for a vegan-friendly fall treat give these Pumpkin Chocolate Chip Oat Bars a try. I enjoy them for breakfast with my coffee or after dinner with a dollop of coconut milk ice cream.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
2 1/2 cups oat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 tsp cinnamon
1/8 tsp nutmeg
1 cup canned pumpkin
2 tsp vanilla extract
1/2 cup unsweetend applesauce
1/2 cup dark brown sugar
1 tbs melted coconut oil
1/3 cup vegan chocolate chips + more for sprinkling
Preheat over to 350 degrees and spray 8 x 11 baking dish with non-stick cooking spray.
In a large bowl whisk together oat flour, baking soda, baking powder, salt, and spices. Set aside.
In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil and applesauce and mix until smooth and creamy.
Slowly whisk in oat flour until combined.
Gently fold in chocolate chips
Pour batter into pyrex dish
Bake for 15-25 minutes. As ovens vary I suggest checking your bars at the 10 minute mark and every 5 minutes after that. Insert a knife to test doneness. The knife should come out clean.
Once done allow to cool for 10 minutes on a wire baking rack.
MY SUGGESTED MODIFICATIONS
I followed the exact recipe as listed above and was not super pleased with the outcome. Here are a couple of modifications I will make with my next batch of Pumpkin Chocolate Oat Bars.
Make the oat flour as directed OR sift pre-made oat flour
Increase unsweetened applesauce to 1 cup
Increase oil to 2 tablespoons
Increase Brown sugar to 1 cup
Add more chocolate chips to the batter
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