Pumpkin Chocolate Chip Oat Bars Recipe

Posted by Chauncey Koziol on Sunday, August 11, 2024
Democracy Dies in Darknessclock1 hour courseDessertStart CookingComment on this storyAdd to your saved recipesBy Ellie Krieger

These bars are a sweet treat made nutrient rich with whole grains, pumpkin puree, egg and walnuts (if you want them). Lightly sweetened with maple syrup, wafting with comforting spices and studded with chocolate chips, they are miles better than any packaged bar you’ll find.

Storage: Store covered, at room temperature, for up to 3 days.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

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Ingredients

measuring cup

Servings: 16

Directions

Time Icon Active: 10 mins| Total: 1 hour

  • Step 1

    Position a rack in the middle of the oven and preheat to 350 degrees. Coat an 8-inch square baking pan with cooking spray and line it with a piece of parchment paper long enough to have a generous overhang on two sides.

  • Step 2

    In a medium bowl, whisk together the oats, flour, cinnamon, ginger, clove and salt until well combined.

  • Step 3

    In a large bowl, whisk together the pumpkin puree, maple syrup, oil, egg and vanilla, until well combined. Stir in the oat mixture, then stir in the chocolate chips and walnuts, if using.

  • Step 4

    Spread the mixture into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool completely in the pan. Use the parchment overhang to transfer the slab to a cutting board and cut into 2-inch squares.

    • Substitutions

    No whole-wheat pastry flour? >> Use regular whole-wheat flour or oat flour.

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    Nutritional Facts

    Per serving: (one 2-inch square)

    • Calories

      131

    • Fat

      6 g

    • Saturated Fat

      2 g

    • Carbohydrates

      18 g

    • Sodium

      43 mg

    • Cholesterol

      12 mg

    • Protein

      3 g

    • Fiber

      2 g

    • Sugar

      8 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author and registered dietitian nutritionist Ellie Krieger.

    Tested by Anna Luisa Rodriguez.

    Published November 16, 2023

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