Gluten Free Pumpkin Oatmeal Bars (Chocolate Chip)
These gluten free pumpkin oatmeal bars bake in one 8x8 pan and cut into 16 chocolate chip squares. No wheat flour, freezer friendly, easy to make vegan.
Servings: 16 squares
Calories: 175kcal
Ingredients
- ¼ cup peanut butter melted, or nut butter of choice
- ¾ cup pure canned pumpkin puree
- ½ cup maple syrup
- 3 tbsp brown sugar or coconut sugar
- 1 cup unsweetened almond milk
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- Pinch of sea salt
- 2 cups gluten-free rolled oats
- ½ cup gluten-free rolled oats blended into oat flour
- ⅓ cup chocolate chips + more for top
Optional Cream Cheese Icing
- ¼ cup light cream cheese
- ½ cup powdered sugar
- 1.5 tsp unsweetened almond milk
Instructions
- Preheat oven to 350F and line an 8x8 baking dish with parchment paper.
- In a large bowl combine the peanut butter, pumpkin purée, maple syrup, brown sugar, and almond milk.
- In a separate bowl combine the baking powder, pumpkin pie spice, salt, protein oats, and protein oat flour.
- Add the dry ingredients to the wet ingredients. Then add chocolate chips.
- Add pumpkin batter to the prepared baking dish, add extra chocolate chips to the top, and bake for 32-36 minutes.
- Remove from oven and cut into 16 slices. You can serve with cream cheese icing if desired. Enjoy!
Notes
Storage: Keep in an airtight container at room temperature for 1 to 2 days, in the fridge for up to a week, or freeze for up to 3 months. Thaw overnight in the fridge, or 30 seconds in the microwave.
Nutrition
Serving: 1square | Calories: 175kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 85mg | Fiber: 3g | Sugar: 11g