Gluten Free Pumpkin Chocolate Oatmeal Bars

Now that it’s finally fall, I’ve been craving the flavors of pumpkin and cinnamon.  I made these bars this weekend, which are actually healthy enough to have for breakfast.   You could replace your usual packaged protein bars with these for a great on-the-go snack option too!

Isabelle helped me make them-another easy recipe to whip up during your busy day!

If you want to make this recipe vegan-sub in a flax egg (1 tbsp group flax + 3 tbsp of water-whisk together and let sit for 15 minutes) and use vegan chocolate chips.

INGREDIENTS

Wet Ingredients
  • ½ cup 100% pure pumpkin puree
  • 2 tablespoons melted coconut oil
  • 3 tablespoons pure maple syrup
  • 3 tablespoons coconut sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
Dry Ingredients
  • 1 ¼ cup gluten free rolled oats
  • ½ cup + 2 tablespoons gluten free oat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 tsp pumpkin pie spice
  • ⅛ teaspoon salt
  • ¼-1/2 cup dark chocolate chips
  • ¼ cup pecans, chopped
Optional Topping
  • 1 tablespoon vegan chocolate chips
  • 1 tablespoon pecans, chopped

INSTRUCTIONS

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  1. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, egg, and vanilla. Whisk until well incorporated.
  2. Add the dry ingredients: oats, oat flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips and nuts.
  3. Pour batter into the prepared baking pan. Using a rubber spatula, smooth into an even layer. Optionally, press chocolate chips and nuts into the batter.
  4. Bake for 20-30 minutes, until the edges have browned. Mine took 25 minutes. Allow to cool on a cooling rack for about 1 hour, or until completely cool. Lift out, slice and enjoy!

*Store in an airtight container for up to one week.  Freeze in an airtight container for up to one month & let cool 10-15 minutes before eating.*

No Bake Dark Chocolate Cranberry Cookies

Ingredients:
  1. 1 1/2 cups gluten free oat flour (for paleo version sub for 1/2 cup coconut flour)
  2. 1/4 cup coconut flour, sifted
  3. 1/4 cup granulated sweetener of choice (I used Stevia but you can try coconut palm sugar)
  4. Pinch sea salt
  5. 1/2 cup almond, cashew, or peanut butter (can sub for any nut butter)
  6. 1/2 cup pure maple syrup
  7. 1/4 cup dark chocolate chunks/chips
  8. 1/4 cup unsweetened dried cranberries
  9. Dairy free milk of choice (I used unsweetened Almond milk)
Instructions:No bake cookies2
  1. Line a large plate with baking paper and set aside.
  2. In a large mixing bowl, combine the flours with the granulated sweetener and sea salt and mix well.
  3. Stir through the melted nut butter and sticky sweetener of choice and mix well- Mixture should be very crumbly. Add the white chocolate chunks and dried cranberries and mix until fully incorporated.
  4. Using a tablespoon at a time, add more dairy free milk until a thick batter is formed.
  5. Using your hands, form into small bite sized balls and press firmly onto the lined plate and press to a cookie shape. Use a fork to cross each cookie. Freeze for 10 minutes or refrigerate for 30 minutes until firm.
Notes
  1. * Coconut flour brands differ. Depending on that you may need significantly more dairy free milk.
  2. Cookies can be left at room temperature but will be soft and fudge like. For firmer cookies, keep refrigerated.