I've been making this yummy pumpkin chocolate chip snack bars for years, but I kept forgetting to actually take a picture before they were eaten! These freeze really well and we often use them for school snacks, which is why I was mixing up another batch of them. I really like the taste of coconut, oats, and puffed rice added to the bars. Yum! Enjoy!
A bite out of a piece from a fresh batch of pumpkin chocolate chip snack bars!
Pumpkin Chocolate Chip Snack Bars
In a large bowl mix together:
2 1/2 cup whole oats (make sure they're gluten-free if Celiac or sensitive)
1 1/2 cup Kristin's Gluten-Free Flour Mix
1/2 cup unsweetened shredded coconut
1 Tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
In a mixer (or you can just mix together by hand, using the back of your spoon to smooth out the batter), combine:
2 cups pumpkin puree (homemade puree or canned) (If your canned pumpkin is on the thicker side, add 1/4 cup sour cream or 1/4 cup milk to your batter, and it will help balance it out)
1/2 cup butter, softened
1 cup brown sugar (OR 1/2 cup brown sugar + 1/4 cup 100% date paste)
2 eggs
1 Tbsp molasses (OR extra 1 Tbsp date paste or Agave nectar if you don't like the molasses flavor)
2 tsp vanilla extract
Mix the dry ingredients into the wet.
Add and mix in:
1 cup unsweetened puffed cereal of your choice OR rice krispie type cereal
1/2 - 1 cup dark chocolate chips
Batter spread into the pan(s) with the back of a spoon or using the back of spatula.
Spread into a large normal cookie sheet or TWO 8"x 12" (1/4 sized) cookie sheets lined with parchment paper. Bake at 350 F for 25-30 minutes until nicely browned. Remove to a wire rack.
Fresh from the oven, ready to slice.
Slice while warm. Let cool. They freeze really well. The slices hold together perfectly to take for quick breakfasts or snacks. Enjoy! 
Sliced while warm - this will make for nice, clean slices to store later.