Ingredients

The following ingredients have 16 Servings
  • 3 cups gluten free oats
  • 1 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves or allspice
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened applesauce (or sub 1/3 cup melted butter or coconut oil)
  • 1/2 cup packed dark brown sugar or coconut sugar
  • 1 tablespoon olive or melted coconut oil
  • 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling on top

Instruction

  • Preheat oven to 350 degrees F. Spray 9x9 inch baking pan with nonstick cooking spray.
  • Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
  • Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, salt and spices; set aside.
  • In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. 
  • Slowly add in oat flour mixture and mix until just combined.
  • Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top. 
  • Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Timing will depend on what size pan you use, but definitely check around 15 minutes. Once finished baking, cool 10 minutes on wire rack. Cut into 16 slices.