Ingredients:

  • 1 cup (245g) pumpkin puree (unsweetened)
  • 1 large egg (50g)
  • 1/4 cup (60ml) pure maple syrup
  • 2 tbsp (30ml) coconut oil, melted
  • 1 tsp (5ml) vanilla extract
  • 2 cups (180g) rolled oats
  • 1/2 cup (60g) oat flour
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper. Note: Leave an overhang of paper on the sides for easy lifting
  2. In a large mixing bowl, whisk together the pumpkin puree, egg, maple syrup, melted coconut oil, and vanilla until the mixture is velvety and completely smooth.
  3. Stir in the rolled oats, oat flour, baking powder, cinnamon, ginger, cloves, and salt.
  4. Use a spatula to fold the mixture until no dry pockets of flour remain. Note: Don't overmix or the bars get tough
  5. Gently fold in the dark chocolate chips.
  6. Spread the batter evenly into the prepared pan.
  7. Press down slightly with the back of a spoon for a compact structure.
  8. Bake for 25–30 minutes until the edges are golden and the center springs back when touched.