Description
Easy pumpkin chocolate chip breakfast bars with oats, almond butter, and pumpkin naturally sweetened with maple syrup and dark chocolate.
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
- 1 cup pumpkin pureé (not pumpkin pie filling)
- 1/2 cup natural almond butter (or any nut or seed butter)
- 1/4 cup pure maple syrup
- 1/2 cup Hu Kitchen Baking Gems (+ more for topping)
Instructions
- Preheat oven to 350°F and line a square baking dish with parchment paper.
- 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.
- In a separate bowl, mix together the oat flour, oats, pumpkin spice, and baking powder.
- Add dry ingredients into wet and stir well to combine.
- Fold in chocolate gems.
- Pour the batter into prepared pan and spread in an even layer with a rubber spatula.
- Bake for 25-30 minutes. Allow the breakfast bars to cool completely before cutting into squares. Store leftover bars in the refrigerator for a week and freeze them for longterm storage.
- Prep Time: 20 mins
- Cook Time: 18-20 mins
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar Free