The easiest and one of the most delicious fall breakfast (or dessert) recipes you’ll ever make! These vegan PUMPKIN CHOCOLATE CHIP OATMEAL BARS are also gluten dairy and nut free!
Simple as pie when you use pumpkin pie filling – but you could also use canned pumpkin and add some additional pumpkin pie spice to the batter. To keep them nut free, I used oat flour, but almond flour Amy work too if that’s all you have on hand (note, I haven’t tested this, but believe it would work fine).
These bars are fudgy and decadent, and the melted chocolate just adds that rich note of sweetness.
Combining fall flavors and chocolate is basically a match made in heaven if you ask me, and so are these bars!
To make it even easier, I’ve linked all of my go to gluten and dairy free baking ingredients at my Amazon Shop Page. They are also linked below in the recipe card!
Pumpkin Chocolate Chip Oat Bars
Ingredients
- 3/4 cup Pumpkin pie filling*
- 1/4 cup maple syrup
- 1 cup oats
- 1/3 cupoat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cupmonk fruit sweetener
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine pumpkin pie mix and maple syrup.
- Add in flour and baking soda + powder.
- Fold in oats and chocolate chips.
- Pour batter into a lined 8×8 baking dish.
- Top with more chocolate chips.
- Bake for about 20 minutes.
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