Thursday, December 30, 2010

Pumpkin Chocolate Chip Oat Bars

Pumpkin Chocolate Chip Oat Bars
These are an adaptation from the blueberry oat bars I made earlier. I've been wanting to try them with the pumpkin and finally got around to it. I think I could've eaten the whole pan in one sitting! They were delicious.

I use regular oats since I am eating gluten-free for Bubby, who is intolerant to wheat, but if you are gluten intolerant or have Celiac's you may want to seek out gluten-free oats (and baking soda, vanilla, etc etc) for yourself. Please double check that any ingredients are suitable for your diet.

Pumpkin Chocolate Chip Oat Bars

4 1/2c rolled oats
1 cup GF flour (I used Bob's Red Mill Gluten-free baking flour)
1/4 tsp xanthan gum
1 tsp baking soda
1 tsp vanilla extract
2/3 c DF "butter," softened (I used Earth Balance dairy-free soy-free buttery spread)
1/3 c honey
1/3 c packed brown sugar
1c pumpkin puree or canned pumpkin
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
dash of cloves
1c chocolate chips (I use Enjoy Life chocolate chips)

Mix all ingredients in a large bowl. Press into a greased (I used Spectrum palm shortening) 9x13 pan. Bake at 325 degrees for 18-22 min. Let cool. Cut into squares & wrap individually in wax paper. Refrigerate.


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