Pumpkin Oatmeal Bars with Chocolate Chips

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 211kcal

Get Recipe Ingredients

Prep: Preheat your oven to 350°F (175°C) and place rack in the middle position. Grease or line an 8x8-inch baking pan with parchment paper for easy removal. Pulse just over ½ cup of oats in a food processor or blender until fine.
Combine Ingredients: In a large bowl, combine the old-fashioned oats, oat flour, baking powder, pumpkin pie spice, cinnamon, salt, pumpkin puree, melted butter, applesauce, brown sugar, and vanilla. Stir well to combine. Then, fold in chocolate chips.
Transfer to Baking Pan: Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Sprinkle the additional chocolate chips on top for extra chocolaty goodness.
Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine, but no wet batter).
Cool: Remove from the oven and cool in the pan for at least 30 minutes. Then place the pan in the refrigerator for an additional 1-2 hours.
Cut and Serve: Remove the bars from the pan with the overhang of parchment paper, cut into squares and enjoy!

This is an egg and gluten-free recipe (if you use GF oats).
One bowl soft-batch recipe that’s freezable.
You can make oat flour by placing old-fashioned oats in a food processor and blending until fine. For this recipe, you’ll need just over ½ cup.
Substitution: You can replace the apple sauce with 1 egg.
These bars can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
You can replace the chocolate chips with raisins, chopped nuts or seeds, white chocolate chips, or dried cranberries.