Description
Moist, lightly spiced bars made with pumpkin puree, oat flour and rolled oats — sweetened with maple and perfect for breakfast, snack, or dessert. Gluten-free, dairy-free, and free of refined sugar.
Ingredients
Scale
- 2 large eggs
- ½ cup (150 g) pumpkin puree (use pure pumpkin, not pie filling)
- ⅓ cup pure maple syrup
- ¼ cup coconut sugar (or light brown sugar)
- ½ cup melted coconut oil (or melted butter / neutral oil)
- 1 teaspoon vanilla extract
- ⅔ cup oat flour (see note for homemade)
- ¾ cup rolled oats (gluten-free if needed)
- 1 tablespoon pumpkin pie spice (or the spice blend in notes)
- ½ teaspoon baking soda
- ½ cup chocolate chips (or chopped nuts / raisins)
Instructions
- Heat the oven to 350°F (175°C). Line an 8×8 pan with parchment paper or grease it lightly and set aside.
- In a large bowl, whisk the eggs until blended. Add the pumpkin puree, maple syrup, coconut sugar, melted coconut oil and vanilla. Whisk until smooth and uniform.
- Stir in the oat flour, rolled oats, pumpkin pie spice and baking soda. Fold the mixture until just combined, then gently mix in the chocolate chips.
- Transfer the batter to the prepared pan, smoothing the top. Scatter a few extra chocolate chips over the surface if you like.
- Bake for about 24–26 minutes, until the top turns golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Allow the pan to cool on a rack for at least 10 minutes before lifting the slab out on the parchment. For neater slices, cool completely (30–60 minutes) or refrigerate briefly before cutting into bars.
Notes
- Notes & substitutions
- Homemade oat flour: pulse rolled oats in a blender or food processor until fine. Measure after milling for best results.
- Coconut sugar swap: use light brown sugar if you prefer.
- Pumpkin pie spice: or mix your own — 1 tsp cinnamon + 1 tsp allspice + ½ tsp ground ginger + ½ tsp nutmeg + ¼ tsp cloves.
- Oil options: melted butter, sunflower oil, or olive oil work in place of coconut oil.
- Oats: quick oats can replace rolled oats, but the texture will be softer. Don’t use steel-cut oats.
- Add-ins: try chopped pecans, walnuts, shredded coconut, dried fruit, or swap chocolate chips for dark chocolate for less sweetness.
- Vegan version: replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) — baking time may increase slightly.
- Storage & freezing
- Room temp: Store bars in an airtight container for 3–4 days.
- Fridge: Keep covered up to 7 days. Bring to room temp or warm briefly before eating.
- Freeze: Once fully cooled, wrap individual bars or stack with parchment between layers in a freezer-safe bag or container. Freeze up to 3 months. Thaw overnight in the fridge or warm gently in the oven/microwave.
- Troubleshooting
- Batter too wet? Add a tablespoon or two more oat flour or a handful of rolled oats.
- Batter too dry? Stir in a splash of milk (dairy or plant) until it comes together.
- Bars too dense? Make sure your baking soda is fresh and avoid overmixing once the dry ingredients are added.
Nutrition
- Calories: 175kcal
- Sugar: 8g
- Sodium: 67mg
- Fat: 11g
- Saturated Fat: 8g
- Trans Fat: 0.003g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg