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