Vegan Pumpkin Oat Bars with Dark Chocolate Chips
Pumpkin Mixture
I am not sure why on the weekend my body feels the innate need to rise before the sun like it does on the work week, but I’m telling you, it is not of my own volition. Oh for the days where my body could sleep for hours, with my mom starting the vacuum at ten am because no one should still be asleep at ten am.
When my children were babies, they too, were early risers. Many day held the five am coffee and playing with the quiet toys, or watching of the cartoons with the volume low in the dark hours of dawn while praying for the energy to get to lunch.
Now, if I let them, and I do, because I am that mom, they sleep. One rises before the other, but they do, finally, more than a decade later, sleep. So I find myself with my coffee, my to do list, and this recipe to blog.
While I did go meat free for two years, I have never delved into the Vegan world. I am intrigued by it. I feel I would benefit from it, I know people who are vegan and are not deprived in any way. They eat amazing, Whole Foods. They fill their bodies with all things healthy and right in the world. And they still have desserts!
So here I am, finding myself trying out vegan recipes and learning…They are actually pretty wonderful.
OK, there is a different expectation when it comes to a vegan recipe. As in, no egg, no butter, no…but WAIT! Why am I focusing on the NO part?
Let’s focus on the YES! As in Hello Pumpkin Bars of goodness! This recipe asked two things of me: 1. To make my own gluten free oat flour. (you’ve got this) and 2. To anticipate vegan as being not less-than. It is actually less work, grinding oats included to bang out this recipe than many of my other dairy infused and sugar-ladened ones. Anticipating a great turn out…I was up for it!
This recipe bakes up like a traditional bar cookie, sweetened with a little brown sugar and applesauce, pumpkin puree, and a load of spices. It marries the fall of pumpkin, and lightens the guilt of this season of indulgences; you know the September fair through New Year’s resolution season. I grabbed half of a bar last night and felt 0% guilt. It satisfies the sweet tooth without being over the top.
Ok, I did put in a lot more chocolate chips than the original recipe called for. I’m sorry. It had to be done. Truthfully, you can half the chocolate and it will be delicious.
Vegan Gluten-Free Pumpkin Oat Bars with Dark Chocolate Chips
In a world where as a mom, and a single mom, and a working mom, I need to feel good about what I feed my kids. I really liked that these were a healthy snack, and that I am learning new things. Like how can I make more of these types of recipes? So keep an eye out. I’m into it.
Back to making my own oat flour. I know, the Little Red Hen sings out to me. “Who will help me grind the wheat?” This process took all of one minute tops. I scooped gluten-free oats into a processor, and pulsed the button. Come on. I take longer to pick out my coffee at Starbucks. Zoom Zoom, oat flour. Which, was pretty empowering. I made flour. Go me.
I love that it is healthier than anything else I have posted on this blog, I love that I can sneak a corner and not feel like I have wrecked my day, I love that it is pumpkin and spicy and it is delicious.
Did I mention it is delicious? As in, you don’t really feel like you need to say, “It’s vegan” in a hushed voice?
The true test, I brought them into work. They know everything they say is weighed in the final post, so I asked, and the result? Empty pan. And on a Breakfast Friday, when there are bagels and Danish pastries and donuts present. So, I say yay. The crowds approve.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe!
PrintVegan Pumpkin Oat Bars with Dark Chocolate Chips
A delicious healthy vegan, gluten-free pumpkin oat bar with dark chocolate chips! This recipe was originally from www.ambitiouskitchen.com changes to the recipe were by me.
Ingredients
- 3 Cups Gluten-Free Oats – pulsed into flour using food processor, Nutri-bullet, etc
- 1 Tbsp Baking Powder
- 3/4 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Tablespoon Cinnamon
- 24 Grates-2 Tsp Fresh Ground Nutmeg
- 1/2 Tsp Ground Cloves
- 1 can of Pumpkin Puree (not Pumpkin Pie Filling)
- 3/4 C applesauce of choice (I used Granny Smith unsweetened)
- 1 Tablespoon Vanilla Extract
- 3/4 Cup Dark Brown Sugar
- 1 1/2 Tablespoon Olive Oil
- 1 package Vegan Dark Chocolate Chips (check ingredient list- some grocery store brands are in fact vegan)
Instructions
- Preheat oven to 350*
- Make your oat flour by taking the three cups of gluten free oats in a processor/nutribullet/blender and pulse until fine flour occurs. This is not a long process!
- Whisk in Baking Powder, Baking Soda, Salt, Spices and set aside.
- In a separate bowl combine Pumpkin, Apple Sauce, Vanilla Extract, Olive Oil, and Brown Sugar until combined.
- Slowly add dry ingredients to pumpkin mixture.
- Fold in Dark Chocolate Chips.
- Line a 8×11 rectangular pan with parchment paper.
- Smooth batter into pan, reaching the batter to the edges.
- Bake in a 350* for approximately 20 minutes. These bars cook up quickly. A tester should come out clean or with a few clinging crumbs.
- Cut into bars. Bars will keep for a few days in a sealed container, or will refrigerate/freeze.