Ingredients
The following ingredients have 12 Servings
- 3 cups (255g) old-fashioned whole rolled oats or quick oats (not instant)*
- 1 teaspoon baking powder
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (225g) fresh or canned pumpkin puree
- 1/3 cup (56g) unsweetened applesauce*
- 1/3 cup (70g) coconut oil, melted
- 1/3 cup (80ml) pure maple syrup
- 1/4 cup (45g) coconut sugar (or packed light or dark brown sugar)
- 1 teaspoon pure vanilla extract
- 3/4 cup (135g) semi-sweet chocolate chips, plus a few to press into the top
Instruction
- Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.
- Pulse the oats in a food processor or blender until they’re slightly broken up. (For whole oats, about 10 pulses. For quick oats, about 5-6 pulses.) Pour into a large bowl and add the remaining ingredients. With a rubber spatula or large spoon, stir together until combined. Mixture/dough will be very heavy and thick.
- Spoon mixture into prepared pan. Using the back of a flat spatula or a spoon, spread and press it tightly down into the pan. Make sure it’s flat and very compact, which helps guarantee the bars hold their shape. Dot a few chocolate chips into the top– this is optional and only for looks! I usually use about 1-2 Tablespoons on top.
- Bake for 25-28 minutes or until the edges are very lightly browned and the center appears set. Avoid over-baking, which dries the bars out.
- Remove from the oven and cool in the pan at room temperature for 30-60 minutes. After that, place the pan in the refrigerator for 1-2 hours until chilled.
- Remove bars from the pan using the overhang on the sides then cut into squares.
- Cover leftover bars tightly and store at room temperature for up to 3 days or in the refrigerator for up to 10 days.
