Dairy-Free Oatmeal Chocolate Chip Pumpkin Bars
Ingredients
- ¾ cup pumpkin purée
- ½ cup creamy cashew butter
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1¼ cups oat flour
- 1 cup old-fashioned rolled oats
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup dairy-free semisweet chocolate chips
- Flaky sea salt optional
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the pumpkin purée, cashew butter, coconut sugar, maple syrup, egg, egg yolk, and vanilla extract until smooth.
- Add the oat flour, rolled oats, pumpkin pie spice, cinnamon, baking soda, and salt. Stir until just combined.
- Let the batter rest for 5 minutes to allow the oats to absorb some moisture.
- Fold in the chocolate chips, reserving a small handful for the top.
- Spread the batter evenly into the prepared baking pan. Sprinkle the remaining chocolate chips over the top.
- Bake for 24–29 minutes, or until the edges are set and the center is just baked through.
- Allow the bars to cool completely before slicing. Sprinkle with flaky sea salt if desired.
Notes
- Texture: These are intended to be soft, chewy, and slightly fudgy rather than cakey.
- Nut butter: Creamy cashew butter gives a more neutral flavor, but almond butter should also work, although it may change the texture.
- Dairy-free: Use certified dairy-free chocolate chips.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.