These hearty bars combine pumpkin puree, maple syrup, and warming spices with gluten-free oats for a satisfying, clean-eating breakfast or snack.

Wet Ingredients:

½ cup 100% pure pumpkin puree

2 tbsp melted coconut oil

3 tbsp pure maple syrup

3 tbsp coconut sugar

1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, set for 15 minutes)

1 tsp pure vanilla extract

Dry Ingredients:

1¼ cups gluten-free rolled oats

½ cup + 2 tbsp gluten-free oat flour

½ tsp baking soda

¼ tsp baking powder

½ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

1/8 tsp salt

Add-ins:

¼ cup vegan chocolate chips

¼ cup chopped pecans

Optional Topping:

2 tbsp extra chocolate chips or chopped nuts

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Instructions:
Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.

In a large bowl, whisk together pumpkin puree, coconut oil, maple syrup, coconut sugar, flax egg, and vanilla extract.

Add oats, oat flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Stir until well combined.

Fold in chocolate chips and pecans.

Spread batter evenly in prepared pan and top with additional chocolate chips or nuts, if using.

Bake 20–30 minutes, or until edges are golden and a toothpick comes out clean.

Cool in the pan for 1 hour, then lift out and slice into 9 bars.

Substitute dried cranberries or raisins for chocolate chips for a fruitier bar.

Make oat flour by blending rolled oats until fine.

Make nut-free by swapping pecans with sunflower or pumpkin seeds.

Bars can be stored at room temp for 1 week or frozen for 1 month.