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.
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.
All fresh, whole vegetables and fruits are naturally gluten-free and important to include in a gluten-free diet. Produce delivers a variety of vitamins, minerals and antioxidants.
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