These White Chocolate Pumpkin Oatmeal Bars are a delicious and nutritious breakfast, snack or dessert! They’re also gluten-free + vegan friendly!
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Happy fall! This time of year we typically go through at least 5 cans of pumpkin per week…… and if you’ve seen the past few recipes we posted you may know why!
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Today’s recipe is another version of our beloved oatmeal bars.
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They are perfect for breakfast, snack, dessert, whatever…. If you love pumpkin and white chocolate, you will adore these! Made with wholesome ingredients such as:
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Oats
Baking powder
Pumpkin puree
Egg/flax egg
Maple syrup
Nut butter
White chocolate
Coconut Oil
These are easy-to-make, gluten-free, wholesome, nutritious, and can be made vegan! Enjoy!
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White Chocolate Pumpkin Oatmeal Bars Recipe
Base
- 1 cup of rolled oats (gluten-free if needed)
- 1/2 tsp. baking powder
- 1/2 cup canned pumpkin puree
- 1 egg, beaten (sub flax egg for vegan option)
- 3 Tbsp. pure maple syrup
Filling
- 1/4 cup canned pumpkin puree
- 1/2 cup natural, smooth almond butter or other nut butter of choice (cashew butter would work well)
- 1/3-1/2 cup white chocolate chips
Topping
- 1/3 cup rolled oats
- 1.5 Tbsp. coconut oil, melted
- 1/2 Tbsp. pure maple syrup
Instructions
- Preheat oven to 350 degrees. Line a large loaf pan with parchment paper or spray with cooking oil and set aside.
- Combine oats and baking powder in a large bowl and mix well.
- Add pumpkin, egg, and maple syrup to oats, and combine well.
- Spoon mixture into loaf pan and spread evenly. Bake for 15 minutes.
- Add white chocolate chips to a small bowl and melt in the microwave. Mix in nut butter and pumpkin until fully combined, add on top of the oat base.
- In a small bowl mix together oats, coconut oil, and maple syrup in a small bowl until a crumb mixture forms. Spoon on top of white chocolate filling. Bake for another 10 minutes.
- Let cool then place in the fridge for at least 2 hours. Slice into 8 bars.
- Store in the fridge, enjoy!
Like This Recipe? Pin For Later!
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Chocolate Peanut Butter Oatmeal Bars
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