Pumpkin Chocolate Chip Oatmeal Bars

Pumpkin might be the perfect cold-weather vegetable. It's seasonal, it's spooky, and it's packed with all of the health benefits you need to drag you through the cold season. (Just kidding: do not try to survive on pumpkin alone.) Pumpkin is an excellent direct source of vitamin A — one cup of pumpkin puree provides 238% of the recommended daily intake. Vitamin A helps preserve vision, fight infections, maintain healthy skin and bones, and regulate cell growth and division. It also may protect against heart disease and some cancers. So what better way to start (and maybe end) your day then with a healthy dose of pumpkin? Try it yourself with these Pumpkin Chocolate Chip Oatmeal Bars from Sally at Sally's Baking!

Ingredients:

• 3 cups (255g) old-fashioned whole rolled oats or quick oats (not instant)
• 1 teaspoon baking powder
• 1 teaspoon store-bought or homemade pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (226g) fresh or canned pumpkin puree
• 1/3 cup (80g) unsweetened applesauce
• 1/3 cup (70g) coconut oil, melted
• 1/3 cup (80ml) pure maple syrup
• 1/4 cup (45g) coconut sugar (or packed light or dark brown sugar)
• 1 teaspoon pure vanilla extract
• 3/4 cup (135g) semi-sweet chocolate chips, plus a few to press into the top

Instructions:

1. Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.
2. Pulse the oats in a food processor or blender until they’re slightly broken up. (For whole oats, about 10 pulses. For quick oats, about 5-6 pulses.) Pour into a large bowl and add the remaining ingredients. With a rubber spatula or large spoon, stir together until combined. Mixture/dough will be very heavy and thick.
3. Spoon mixture into prepared pan. Using the back of a flat spatula or a spoon, spread and press it tightly down into the pan. Make sure it’s flat and very compact, which helps guarantee the bars hold their shape. Dot a few chocolate chips into the top—this is optional and only for looks! I usually use about 1-2 Tablespoons on top.
4. Bake for 25-28 minutes or until the edges are very lightly browned and the center appears set. Avoid over-baking, which dries the bars out.
5. Remove from the oven and cool in the pan at room temperature for 30-60 minutes. After that, place the pan in the refrigerator for 1-2 hours until chilled.
6. Remove bars from the pan using the overhang on the sides then cut into squares.
7. Cover leftover bars tightly and store at room temperature for up to 3 days or in the refrigerator for up to 10 days.

Why We Love This One…

• ✔️ Fiber-rich base: Old-fashioned oats provide dietary fiber which supports digestion and helps keep you full.
• ✔️ Beta-carotene boost: Pumpkin puree delivers beta-carotene (vitamin A precursor), supporting vision and immune health.
• ✔️ Healthy fat & antioxidants: Coconut oil and chocolate chips add healthy fats and antioxidant compounds to balance the treat.
• ✔️ Reduced refined sugar: Sweetened with maple syrup and coconut sugar instead of large amounts of refined white sugar, making it a more mindful indulgence.
• ✔️ Whole-food ingredients: With ingredients like oats, pumpkin, and applesauce instead of refined flour-heavy base, this version supports a more nutritive dessert.
• ✔️ Seasonal and satisfying: The pumpkin spice and chocolate chip combo provides comfort and flavor—making it easy to satisfy a sweet tooth without compromising too much on nutrition.

Like this recipe? Then you'll love these Pumpkin Overnight Oats!