Chewy Chocolate Chip Pumpkin Oatmeal Bars

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The ultimate Chewy Chocolate Chip Pumpkin Oatmeal Bars- these babies are so soft and scrumptious!

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings bars

Calories 240

Author Kim

Ingredients

2 3/4 cups quick cooking oats gluten-free as needed
1/2 cup rice crispy cereal I like Erewhon Crispy Brown Rice and used the cinnamon variety for this recipe
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup peanut butter or other nut or seed butter
1/2 cup brown rice syrup honey will work, but is not quite as sticky as brown rice syrup
1/4 cup brown sugar OR 2 tablespoons brown sugar Splenda blend
1/2 cup pumpkin puree
1 teaspoon pure vanilla extract
1/3 cup mini chocolate chips

Instructions

Preheat oven to 350 degrees F. and line an 8-inch pan with parchment paper.
Stir together all dry ingredients in a large bowl.
Whisk liquid ingredients together in a separate bowl, then stir wet into dry. Gradually stir in chocolate chips.
Transfer to the prepared pan. Smooth down firmly, using the bottom of a glass.
Bake at 350 degrees F. for about 15 minutes. Cut bars down the center and then in rows, for a total of 10 bars. Enjoy! Bars can be stored in the fridge for well over a week or in an airtight container for several days on the counter.

Notes

Nutritional info for bars is calculated using Splenda brown sugar.

Brown rice syrup is one of my favorite binding sweeteners. It leaves the bars with a rich sweetness and depth of flavor. You could use honey, but the brown rice syrup is much stickier and I feel it adds the perfect sweet flavor to these pumpkin bars. Also, beware that if you use honey, the bars won’t be vegan.

Nutrition