Pumpkin Oat Bars with Pecans and Chocolate Chunks

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Chocolate Pumpkin Bars, Pecan Pumpkin Bars, Pumpkin Oat Bars, Pumpkin Oatmeal Bars

Prep Time 10

Cook Time 30

Cooling Time 20

Total Time 1

Servings bars

Calories 132kcal

Author Cara Harbstreet

Equipment

square baking pan 8x8"
large and medium mixing bowl
parchment paper
measuring cups and spoons

Ingredients

2 1/4 cups Bob's Red Mill Protein Oats
1/2 cup all purpose flour
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp kosher salt
2 large eggs
1 cup pureed pumpkin
1/4 cup brown sugar
2 tbsp coconut oil
1 1/2 tsp vanilla extract
1/2 cup pecan halves and pieces roughly chopped
1/2 cup chocolate chunks milk, semisweet, or dark chocolate

Instructions

Preheat the oven to 350 degrees F. Line the baking pan with parchment paper, leaving a small amount overhanging the edges for easier removal from the pan after baking.
Measure the dry ingredients (oats, flour, baking powder, pumpkin pie spice, and salt) and add to a large mixing bowl. Stir together until mixed.
In a medium mixing bowl, crack the eggs and whisk. Add the pumpkin puree to the beaten eggs, along with the brown sugar, coconut oil, and vanilla. Whisk until smooth and fully combined.
Add the wet ingredients to the large mixing bowl with the oats, along with the pecans and chocolate chunks. Fold together until well-mixed. The batter should appear chunky and thick.
Spread the batter into the prepared baking pan and smooth into an even layer. Top with additional pecans and chocolate chunks (optional), and bake on the center rack for 25 minutes.
Remove from the oven and allow to cool for 15-20 minutes. Grab the overhanging parchment paper to remove the bars from the baking pan and slice into squares. Serve warm or allow to cool fully before storing (see notes).

Notes

As written, the recipe yields 16 small 2 inch-square bars. If you want larger bars, cut into 9 squares.

If using a 9x9" baking pan, reduce cooking time by 5 minutes to account for the thinner layer.

If eating within 1-2 days, store at room temperature in an airtight container on the countertop or in the pantry. Keep in the refrigerator for up to one week. If storing longer than that, freeze and use within three months, allowing frozen bars to thaw before eating.

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