Ingredients
3cupsold-fashioned whole oats,or quick oats, not instant
1tspbaking powder
1tsppumpkin pie spice
1tspground cinnamon
½tspsalt
1cuppumpkin puree,fresh or canned
⅓cupunsweetened applesauce
⅓cupcoconut oil,melted
⅓cuppure maple syrup
¼cupcoconut sugar,or packed light or dark brown sugar
1tsppure vanilla extract
¾cupsemisweet chocolate chips,plus a few to press into the top
Preparation
Preheat the oven to 350 degrees F. Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides. Set aside.
Pulse the oats in a food processor or blender until they’re slightly broken up. For whole oats, about 10 pulses. For quick oats, about 5 to 6 pulses.
Pour into a large bowl and add the baking powder, pumpkin pie spice, cinnamon, salt, coconut oil, maple syrup, coconut sugar, vanilla extract, and chocolate chips. With a rubber spatula or large spoon, stir together until combined. The mixture will be very heavy and thick.
Spoon the mixture into prepared pan. Using the back of a flat spatula or a spoon, spread and press it tightly down into the pan. Make sure it’s flat and very compact. Dot a few chocolate chips into the top, if desired.
Bake for 25 to 28 minutes or until the edges are very lightly browned and the center appears set. Avoid over-baking.
Remove from the oven and cool in the pan at room temperature for 30 to 60 minutes. Place the pan in the refrigerator for 1 to 2 hours until chilled.
Remove bars from the pan using the overhang on the sides, then cut into squares.
Serve and enjoy!
