Ingredients

The following ingredients have 12 Servings
  • 1 1/2 Tbsp flaxseed meal + 1/4 cup water
  • 1 cup One Degree Sprouted Quick Oats*
  • 1 cup 1:1 gluten-free flour blend (or whole wheat flour)
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup pumpkin puree
  • 1/3 cup maple syrup**
  • 1/4 cup oil***
  • 1 tsp vanilla extract
  • 1/2 cup non-dairy milk (almond, cashew, hemp, soy) or water
  • 1/3 cup dairy-free mini chocolate chips
  • 1/2 Tbsp coconut butter
  • 1/2 Tbsp natural peanut butter

Instruction

  • Preheat oven to 350ºF and grease 8×8 or 9×9 square pan; set aside.
  • In small bowl combine milled flaxseed with water, set aside for 5 minutes until gel forms.
  • In medium bowl combine oats, flour, pumpkin pie spice, baking soda and salt. Stir together until well combined; set aside.
  • In a large bowl combine pumpkin puree, maple syrup, oil and vanilla extract. Add in flaxseed mixture plus milk (or water) and stir until well combined.
  • Add dry ingredients into wet ingredients. Use rubber spatula to gently stir until almost combined.
  • Before the batter is just combined, gently fold in chocolate chips until batter is well mixed. Batter should be thick and wet, but not too heavy.
  • Transfer batter to prepared pan, spreading evenly into four corners.
  • Bake at 350ºF for 18-22 minutes, or until inserted toothpick into center of pan comes out clean.
  • Allow pan to cool for 15 minutes.
  • While the bars are cooling make drizzle by combining the coconut butter and peanut butter in small microwave safe bowl. Microwave for 10-15 seconds, then mix until smooth.
  • You can either cut bars first and then add the drizzle, or drizzle the coconut peanut butter onto pre-cut bars. Enjoy!