These are honestly too easy and too good not to make! It’s one of my all-time favorite recipes with pumpkin, oats, and chocolate chips as the main ingredients. These are accidentally vegan, and absolutely amazing. They remind me of the perfect mixture between a brownie and pumpkin oatmeal. I mean, how could you go wrong with that??
I make these gooey bars in bulk, so when I’m aimlessly wandering around the kitchen for something to munch on, I can grab a bar out of the freezer and reheat 30 seconds. They are seriously perfect reheated and paired with yogurt, almond milk, or ice cream, but definitely ice cream.
Makes 16 bars
- 2 cups oat flour
- 1/4 cup cocoa powder
- 1.5 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of sea salt
- 1 cup pumpkin puree
- 1/2 cup unsweetened apple sauce
- 2 tsp. pure vanilla extract
- 1 tbsp grass-fed butter or coconut oil, slightly melted
- 1/2 cup coconut palm sugar
- 1/2 cup chocolate chips
*Use refined or expeller pressed coconut oil for a neural flavor. It has the same nutritional profile as unrefined coconut oil.
- Preheat oven to 350 degrees F. Prepare a 9×9 baking pan with oil or non-stick cooking spray. You can use an 8×8 but it will take about 5-10 minutes longer to cook.
- In a medium-sized bowl, combine the dry ingredients: oat flour, cocoa powder, baking powder, baking soda, and pumpkin pie spice.
- In a larger bowl, combine the wet ingredients: pumpkin, applesauce, vanilla, coconut oil or butter, and coconut palm sugar.
- Slowly add the dry ingredients to the wet ingredients and stir until combined. The batter will be very thick.
- Fold in almost all of the chocolate chips and pour into the baking dish. Top with a few more chocolate chips and a sprinkle of sea salt.
- Bake for about 15-20 minutes or until a fork comes out almost clean. Let cool. These are extra gooey. Cut and serve.
- Store in the fridge or the freezer. Reheat for about 20 seconds.