These White Chocolate Pumpkin Oatmeal Bars are a delicious and nutritious breakfast, snack or dessert! They’re also gluten-free + vegan friendly!
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!
Today’s recipe is another version of our beloved oatmeal bars.
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:
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!
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!
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