Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars
User Reviews
4
Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars
Description
These breakfast bars use old-fashioned rolled oats and oat flour as the primary base, offering a chewy and sturdy texture. Pumpkin seeds contribute a subtle crunch and subtle earthiness, while chocolate chips provide small bursts of sweetness among the oats. Spices including cinnamon and nutmeg enhance the flavor profile with warm aroma notes complementing the pumpkin seeds.
Liquid ingredients such as dairy-free milk, brown rice syrup, and maple syrup are combined and mixed with the dry ingredients to create a consistent batter. Pressing the mixture evenly into a lined pan before baking ensures uniform thickness, and pre-marking bar portions allows for easier slicing after baking. Baking at 350°F for 20 minutes sets the bars without drying them out, keeping a tender crumb.
These bars can be customized by substituting chocolate chips with dried fruit like raisins or cranberries, and pumpkin seeds with sunflower seeds depending on preference. Once cooled and cut, they store well for several days and can be enjoyed cold or warmed slightly to soften.
Ingredients
- 1 ½ cups rolled oats old fashioned
- 1 ¼ cups oat flour
- 3-4 Tablespoons pumpkin seeds
- 2-3 Tablespoons chocolate chips I used Lily's chocolate chips
- 1 teaspoon cinnamon
- ¼ teaspoon salt sea salt
- ⅛-¼ teaspoon ground nutmeg
- ¼ cup + 2 Tablespoons dairy-free milk
- ⅓ cup brown rice syrup
- 1-2 Tablespoons pure maple syrup
Instructions
- Preheat oven to 350°F. Line an 8" × 8" baking dish with parchment paper.
- In a large bowl, combine the rolled oats, oat flour, pumpkin seeds, chocolate chips, cinnamon, sea salt, and nutmeg.
- In a smaller bowl, combine the milk, brown rice syrup, and maple syrup.
- Add the wet ingredients to the dry mixture, stirring until well combined.
- Transfer the mixture to the prepared pan, and press it down until evenly distributed. Using a sharp knife, cut to mark out the bars before you bake them to make it easier to fully cut and remove the bars once baked. (I usually mark out 16 bars, but you can make whatever size you like.)
- Bake for 20 minutes, then remove from oven and let bars cool in pan. Once cool, use a sharp knife to fully cut the bars, then remove with a spatula and enjoy!
Notes
- Chocolate chips can be replaced with raisins or dried cranberries for a different sweet flavor.
- Swap pumpkin seeds with sunflower seeds as an alternative crunchy addition.
- Original recipe comes from Plant-Powered Families with permission for reprint.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 113kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 46mg | 2% |
| Potassium | 59mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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