It’s October and my oven is broken! So I came up with these delicious no bake Chocolate Covered Pumpkin Oat Bars! These bars are so delicious and have no added sugar and are gluten and dairy free! These festive bars keep well in the fridge for a healthy treat anytime!
I’m waiting on parts for my oven, hoping they come quick because it’s already been a few weeks and I really miss baking so much! I patiently wait for this time of year to start making all the fall comfort foods that make the house smell amazing and warm the soul! Although I’m happy I got to be more creative and came up with this new yummy recipe!
I use Bob’s Redmill certified gluten free old fashion oats in this recipe and all the time. You use whatever oats work for you! I think it will come out great as long as you don’t use steel cut oats because it’s all raw and no cooking is involved in the oat pumpkin mixture! The only cooking in this recipe is the melting of the chocolate chips and vegan butter! Yum!
Chocolate Covered Pumpkin Oat Bars are perfect for packing in lunch boxes! They hold up well and are packed with protein and fiber! They make a healthful treat or snack! I prefer to keep mine in the freezer! I love the crunch they have when they’re really cold! They are also great kept in the fridge. I wouldn’t keep them at room temperature because they tend to soften.
Making The Bars
To begin, put oats, pumpkin purée, honey or maple syrup, vanilla, salt, and pumpkin spice seasoning in a medium bowl. Mix well.
Next, line a loaf pan with parchment paper. Press pumpkin oat mixture into the loaf pan until evenly spread.
For the chocolate topping you will melt the chocolate chips of your choice along with your vegan butter in the microwave for only 15 sec increments stirring well after each time. I use Enjoy Life’s vegan chocolate chips because they are dairy and soy free along with other common allergies!
Evenly spread the melted chocolate mixture over the pumpkin oat bars. Place in freezer for at least an hour or longer before cutting.
Before cutting into bars let them sit at room temperature for about 10 minutes. This will help the chocolate soften a little so it doesn’t crack. You can tell I skipped this step! Lol
Store in an airtight container in the freezer or refrigerator up to five days! Longer in the freezer!
I hope you enjoy this recipe! In my minds it’s a healthy snack! Lol You gotta treat yourself sometimes!
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I’d love to hear from you! Let me know what think about this recipe? Have you tried it, do you want to? What’s your favorite pumpkin recipe? I wanna know! 🙂
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Here are some really cute loaf pans I had to share from Amazon!
Chocolate Covered Pumpkin Oat Bars
Ingredients
For The Pumpkin Oat Bars
- 3/4 Cup chunky peanut butter
- 2 cups old fashion rolled oats
- 1/3 cup pumpkin purée
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
For The Chocolate Topping
- 1/2 cup chocolate chips vegan
- 1 tbsp vegan butter
- 1/2 tsp vanilla extract
Instructions
For The Bars
- Put oats, honey or maple syrup, pumpkin purée, peanut butter, vanilla, salt, and pumpkin spice seasoning in a medium bowl and stir well with a wooden spoon.
- Line a loaf pan with parchment paper. Press oat mixture into lined loaf pan.
For Chocolate Topping
- Place chocolate chips and butter into a glass bowl and microbe for 15 seconds. Take out and stir microwave again if needed. Stir until smooth add vanilla extract. Spread melted chocolate over pumpkin oat bars. Place in freezer for at least an hour before cutting.
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