Pumpkin Peanut Butter Oat Bars
Packed with fall flavors, naturally sweetened and easy to make!
Ingredients
- 1 1/4 cup canned pumpkin puree (290g)
- 1/2 cup peanut butter (120g) I use natural salted, creamy or crunchy both work
- 1/3 cup maple syrup (75g)
- 2 cups old fashioned oats (180g) see note 1
- 1/4 cup oat flour or regular flour see note 2
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice can sub more cinnamon
- 1/3 cup chocolate chips 60g
- 1/4 tsp salt see note 3
- 1-2 tbs coconut sugar or brown sugar optional, for topping
Instructions
- Preheat over to 350°F/180°C.
- In a large bowl, mix together the pumpkin puree, peanut butter, and maple syrup.
- In another bowl, mix together the oats, oat flour, salt, cinnamon, and pumpkin pie spice.
- Add the wet and dry ingredients to the same bowl along with the chocolate chips and mix well.
- Prepare a 9x9inch/23x23cm square baking pan by rubbing it with coconut oil or lining it with parchment paper.
- Press the mixture into the pan and spread evenly. Press down firmly into the pan.
- Add some extra chocolate chips on top by pressing them into the bars so they don´t fall off afterwards. Sprinkle the coconut sugar or brown sugar on top. Place in the oven and bake for 25minutes until slightly browned on the top.
- Feel free to cut and eat while warm, but I think they taste even better the next day! Store at room temperature in an air-tight container to up to 4 days.
- These bars freeze very well! Cut the bars first and put in a freezer-safe container or ziplock bag. To defrost, pop a bar into the microwave for 15 seconds until warmed through, or allow to sit at room temperature for about 45 minutes.
Notes
Note 1: I have only used old fashioned oats with this recipe. Using fine oats or quick-cooking oats may result in less "sturdy" bars
Note 2: I have tried this recipe with both oat flour and regular flour and they both work well. I would assume that other flours would also work!
Note 3: If you use unsalted peanut butter, add another pinch of salt