These Chocolate Chip and Pumpkin Bars with Oats are a hybrid dessert. They’re yummy enough to be considered dessert but also somewhat healthy enough, being loaded with oats and pumpkin, to snack on through out the day.
The bars are thick and chewy from the oats and whole wheat flour and I love the combination of pumpkin spices and chocolate.
Chocolate Chip and Pumpkin Bars with Oats
- Total Time: 55 minutes
- Yield: 9x13 inch pan 1x
Description
Chewy pumpkin bars are loaded with chocolate and oats for a sweet dessert that is actually quite filling and loaded with fiber from flaxseed.
Ingredients
- 1 1/2 cups (360 ml) whole wheat flour
- 2 cups (480 ml) old fashioned oats
- 1/2 cup (120 ml) flaxseed (whole or ground)
- 3 tbsp brewers yeast, or an additional 3 tbsp of flour for non-lactation bars
- 3/4 cup (180 ml) brown sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 (14 oz) (395 g) can pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup (120 ml) coconut oil, measured in melted state
- 3/4 cup (180 ml) milk (I used unsweetened vanilla almond milk)
- 2 tsp vanilla
- 1 1/2 cup (360 ml) semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Spray 9×13″ baking dish with cooking spray.
- In large bowl combine flour, oats, flax, brewers yeast, brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice.
- Stir well to combine.
- In medium bowl, whisk together pumpkin puree, eggs, coconut oil, milk, and vanilla.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in chocolate chips.
- Pour into prepared baking dish and bake in preheated oven for 38-42 minutes, until slightly golden and toothpick comes out clean from the middle.
- Let cool completely.
- Cut into bars and enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
Frequently Asked Questions
Can I use quick oats instead of rolled oats in this recipe?
Yes, you can use quick oats, but the texture of the bars may be slightly different—more chewy than thick.
What type of chocolate chips work best for these bars?
Semi-sweet chocolate chips are recommended for a good balance with the pumpkin flavors, but you can also use dark chocolate chips for a richer taste.
How do I ensure the pumpkin bars are cooked through without drying out?
Bake the bars until a toothpick inserted in the center comes out with a few moist crumbs, and be careful not to overbake them.
