Description
These vegan pumpkin oatmeal bars are perfect for meal prep, breakfast or a snack.
Ingredients
Units
Scale
- 2 tbsp Flax Seeds ground
- 4 tbsp Water
- 2 cups Oat Flour
- 1/2 cup Rolled Oats
- 1 tsp Baking Powder
- 1 1/2 tsp Pumpkin Pie Spice
- 1/4 tsp Sea Salt
- 1 cup Pumpkin canned
- 1/4 cup Maple Syrup
- 3/4 cup Oat Milk
- 1 tbsp Coconut Oil melted
- 1/3 cup Chocolate Chips
Instructions
- Preheat the oven to 375ºF (191ºC) and line a baking pan with parchment paper.
- In a medium sized bowl, whisk together the ground flax seeds and water and set aside.
- In a large bowl, add the oat flour, oats, baking powder, pumpkin pie spice and sea salt and whisk to combine.
- In the medium sized bowl with the flax egg, add the pumpkin, maple syrup, oat milk and coconut oil and stir to combine. Add the wet ingredients to the dry and stir well to incorporate. Fold in the chocolate chips. Pour into the prepared baking pan.
- Bake for 30 to 35 minutes, until cooked through and a toothpick inserted comes out clean.
- Let cool in the pan for 5 to 10 minutes, and then remove and place on a cooling rack. Drizzle with melted chocolate if you wish. Store leftovers in an airtight container in the fridge.
Notes
I suggest using a 8 x 8 or 9 x 9 baking pan for this recipe.
To make the oat flour, you can measure out the 2 cups of oats and blend in a blender or food processor until a fine flour is formed.