Pumpkin Chocolate Chip Breakfast Bars

Easy pumpkin chocolate chip breakfast bars with oats, almond butter, and pumpkin naturally sweetened with maple syrup and dark chocolate. 

Hello!

This week feels heavy and it’s only Tuesday.

Yesterday I had a a home photo shoot in my kitchen, which was awesome because I got to see my friend Michelle of Bosch Studios, but also because the deadline forced me to clean up my new kitchen.

I was grumbling around washing pots and pans before the sun rose, my pretty gray granite counters slowly becoming more and more visible as the dirty dishes became clean and shelved.

They say your living space reflects your mental space, or maybe it’s the other way around?

Either way, they both got a massive makeover yesterday.

Which made it way too easy to turn around and make something delicious for breakfast.

I highly recommend you clear your kitchen counters and whip up a pan of Pumpkin Chocolate Chip Breakfast Bars.

They’re packed with pumpkin, protein, healthy fats, and all the fall feels you need this autumn.

Yesterday was also the first day of autumn, so despite it being over 90 degrees outside, I wore a sweater.

A pumpkin-colored sweater.

If it doesn’t feel like fall outside, we can fix that by turning on the oven and making it feel like fall on the inside.

This Pumpkin Chocolate Chip Breakfast Bars is filling, pumpkin-y, chocolate-y and the perfect amount of sweet.

It’s totally plant-based, vegan, gluten-free, refined sugar-free, and oil-free!

Are you need is all of the oats, pumpkin, nut butter, and chocolate.

Here’s what you need to make this recipe:

• flax eggs (flaxseed + filtered water)
• gluten-free oat flour
• gluten-free old-fashioned rolled oats
• pumpkin pie spice
• baking powder
• pumpkin pureé (not pumpkin pie filling)
• natural almond butter (or any nut butter)
• pure maple syrup
• Hu Kitchen Baking Gems

Basically pumpkin chocolate oatmeal in bar form.

These bars are oat-based, using a mixture of whole old-fashioned oats and oat flour to achieve the perfect texture.

Creamy pumpkin and a “flax egg” functions as the “binders” in this recipe.

Creamy almond butter replaces the need for any oil with whole food fats.

If you don’t have almond butter you can sub virtually any nut or seed butter in its place, but I love the neutral taste of almonds in this recipe.

I used pure maple syrup to sweetened things up– add more if you prefer sweeter bars but I found that I liked mine on the less sweet side.

A touch of pumpkin pie spice spices them up nicely.

You can also add a dash of cinnamon here, but I found the pumpkin pie spice alone did the trick for me!

This might be because I was saving the sweetness for extra chocolate.

I used Hu Kitchen Baking Gems in this recipe to add extra sweetness to these nutritious bars.

I love these paleo, vegan, refined sugar-free chocolate chunks that make baking with clean chocolate super easy.

If you’re a chocolate lover like I am, trying mixing the suggested amount into the batter and then sprinkling more Gems on top.

If you’re looking for a lower sugar option, you can omit the chocolate chunks altogether, or substitute dried fruit or nuts instead.

I think dried cranberries, raisins, and/or or pecans would be a fantastic add-in here, too.

These Pumpkin Chocolate Chip Breakfast Bars are perfect for a healthy breakfast, snack, or dessert.

Make a pan on Sunday and enjoy pumpkin bars all week long.

Be sure to let the bars cool completely before cutting so you have clean lines!

They’re hearty enough to store well and are perfect to slice up and take on the go.

They keep in the refrigerator for a week and can be frozen for long term storage.

Try eating them chilled from the fridge or reheat in the microwave for a soul-warming meal.

Enjoy!

If you start your day off with these Pumpkin Chocolate Chip Breakfast Bars, let me know! I’d love to hear what you think of them.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

Want more grab and go bars? You’ll love my Blueberry Maple Baked Breakfast Bars, PB&J Baked Breakfast Bars, and Almond Butter Superfood Bars 

XO Lauren

Pumpkin Chocolate Chip Breakfast Bars

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★★★★★

5 from 3 reviews

• Author: Flora & Vino
• Prep Time: 20 mins
• Cook Time: 18-20 mins
• Total Time: -26186494.483333 minute
• Yield: 9-12 squares

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Description

Easy pumpkin chocolate chip breakfast bars with oats, almond butter, and pumpkin naturally sweetened with maple syrup and dark chocolate.

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Ingredients

• 2 flax eggs (2 TBPS ground flaxseed + 6 TBSP filtered water)
• 1 cup gluten-free oat flour
• 1 cup gluten-free old-fashioned rolled oats
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp baking powder
• heaping 1/2 cup pumpkin pureé (not pumpkin pie filling)
• 1/2 cup natural almond butter (or any nut butter)
• 1/4 cup pure maple syrup
• 1/2 cup Hu Kitchen Baking Gems (+ more for topping)

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Instructions

1. Preheat oven to 350°F and line a square baking dish with parchment paper.
2. In a large bowl, mix up your flax eggs and allow to sit for 5 minutes to gel. Add in the pumpkin, almond butter and maple syrup and mix well.
3. In a separate bowl, mix together the oat flour, oats, pumpkin spice, and baking powder.
4. Add dry ingredients into wet and stir well to combine.
5. Fold in chocolate gems.
6. Pour batter into prepared pan and spread in an even layer with a rubber spatula.
7. Bake for 18-20 minutes. Allow breakfast bars to cool completely before cutting into squares. Store leftover bars in the fridge for a week and freeze for longterm storage.

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• Category: Breakfast, Dessert
• Method: Oven
• Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar Free

This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!