Oat flour pumpkin bars

Oat flour pumpkin bars

While searching for a relatively healthy snack bar or cookie for camping, I found this recipe for Healthy Pumpkin Chocolate Chip Oat Bars that looked promising. I made it with some modifications:

  • made 1/2 recipe
  • used a whole can of pumpkin
  • left out the applesauce
  • increased coconut oil
  • added raisins
  • reduced chocolate chips to a few sprinkled on the top

I’m really happy with the results. The bars aren’t very sweet, and they’re quite hearty, so they should make good travel snacks. I don’t think the chocolate chips add much to them, so next time I’d skip them and just use the raisins. I wish I had thought to stir in some chopped walnuts — that would be great as well.

Adapted from ambitiouskitchen.com.

Oat flour pumpkin bars

  • Servings: 9
  • Difficulty: easy
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  • 1 1/2 cups oat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • pinch ground nutmeg
  • pinch ground cloves
  • 15-oz canned pumpkin
  • 1 teaspoon vanilla
  • 1/4 cup dark brown sugar
  • 2 tablespoons coconut oil
  • 1/4 cup raisins
  • 3 tablespoons chocolate chips (optional)


  1. Preheat oven to 350°. Coat inside of an 8×8-inch baking dish with cooking spray.
  2. In a medium bowl, mix together the oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In another medium bowl, whisk together the pumpkin, vanilla, brown sugar, and coconut oil until smooth.
  4. Stir the flour mixture into the wet mixture, then stir in the raisins.
  5. Spread into the baking dish, and if using the chocolate chips sprinkle them evenly over the top. Bake for 15 minutes or until set.