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
Scale
- 1½ cups whole wheat flour
- 2 cups old fashioned oats
- ½ cup flaxseed (whole or ground)
- 3 tablespoons brewers yeast, or an additional 3 tablespoons of flour for non-lactation bars
- ¾ cup brown sugar
- 1½ teaspoon baking soda
- 1½ teaspoon salt
- 2 teaspoons cinnamon
- 1½ teaspoon pumpkin pie spice
- 1 (14 oz) can pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup coconut oil, measured in melted state
- ¾ cup milk (I used unsweetened vanilla almond milk)
- 2 teaspoons vanilla
- 1½ cup 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!
- Category: Dessert, Baking