Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars (V, GF): a healthy fall recipe for oatmeal breakfast bars bursting with pumpkin spice, walnuts and chocolate chips. Vegan, Gluten-Free, Dairy-Free, Healthy, Refined Sugar-Free.
Is it finally getting brisk where you live? Are the leaves turning different shades of red, orange and brown? Have you just dusted off your favorite fall boots and unearthed the cute and chunky knit-scarf your mom made you last year?
If you have, then fall is finally here! There’s just something so cozy, warm and comforting about fall. It’s like a nice big bear hug from your favorite person… but in the form of thick sweaters and warm apple crisps.
When I was a kid, my favorite part of fall (besides all the chocolate, of course) was knowing that breakfasts were gonna start becoming really tasty. If us kids were good, my mom would make sure we had an extra special treat for breakfast. Sometimes that extra special treat was pumpkin bread, sometimes it was our favorite muffins, and sometimes it was going out for breakfast.
There was just something special about this time of year. I still feel that way once the end of September and the beginning of October starts coming around. This year, and every year, I make sure there are homemade seasonal treats ready to go for breakfast for Erik and me.
This year, we were fortunate enough to move closer to my mom, so we’ve been making extra efforts to drop off breakfast treats made with pumpkin, maple and apples for my momma (and Jenny and Kai and PB, of course!).
Did I tell you, my sister Jenny called me while walking by our apartment a few weeks ago, on her way to pick up her kiddo from daycare? I just so happened to have made a super fresh, piping hot batch of paleo apple crisp for her. It was on my to-do list for ages! But the thing is, I had to make it and give it to her right away (you know how apple crisp is—the first day is the BEST).
Anyway, I was so excited that she just happened to be walking by (especially right after I finished making the crisp). It was literally cooling off when she called. Erik and I had planned to drop it off after work, but I worried that she wouldn’t be able to have that first, fresh and heavenly bite. But there she was! Sometimes, I think members of my family have a sixth sense about these food-related things.
Sometimes, I think some of our best skills revolve exclusively around food…
In any case, she absolutely LOVED it. She shared a pic of the pan during her walk home and almost a third of it was gone!! (Don’t tell her I told you that, she might get embarrassed). But that totally counts as a food skill, amiright?? Oh, how talented we all are. 😉
Meanwhile, a week ago, I got the chance to make these Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars for my mom and sis. It felt really good to hand wonderfully mysterious boxes over to my mom and go, SURPRISE!! A yummy holiday treat!!
(My mom calls everything fall/October/pumpkin/Halloween/Christmas/peppermint/New Year’s-related “holiday”.) I told my mom she could even eat these for breakfast. Even though they had chocolate in them—just like she’d let us on special occasions growing up. 🙂
I hope you love this recipe just as much as my mom does. 🙂 And that you have homemade “holiday” treat traditions to share, too. While I eagerly await to hear all about those, let me tell you about my Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars. They’re:
- deliciously texture-packed with oats, pecans and chocolate chips
- super easy to make, in just one bowl
- vegan, dairy-free, gluten-free
- made with as little added sugar as I could manage
- delightfully refined sugar-free
- awesomely whole grain
- bursting with your favorite fall flavors: pumpkin spice, maple, oats, pecans
- made with the whole, simple healthy ingredients you love
- plant-based and allergy-friendly
- just the delicious, healthy breakfast bar you’ve been looking for
- so tasty for breakfast, an afternoon snack, or warmed up for dessert (with a scoop of nice cream on top!)
- the perfect start to a homemade holiday breakfast tradition
It’s always so wonderful sharing these homemade goodies with you. I’m super excited to see how these turn out on Instagram and more. Wishing you a fun and safe season filled with all the love in the world. It’s my pleasure to get back into the kitchen with you. I can’t wait to hear what you think of this recipe, in the meantime, tell me:
What’s your favorite memory of a home-baked treat during fall?
Sending you all my love and maybe even a dove, xo Demeter ❤
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If you enjoyed these Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars, then you’ll just love these healthy breakfast recipes:
☀︎ More Healthy Allergy-Friendly Breakfast Recipes ☀︎
Good Morning Breakfast Cookies | Peanut Butter Chocolate Chip Oatmeal Breakfast Bars | Banana Nut Muffins | Chocolate Chocolate Chip Oatmeal Breakfast Bars | Maple Pecan Pumpkin Muffins | Pumpkin Chocolate Chip Muffins | Banana Chocolate Chip Oatmeal Breakfast Bars | Peanut Butter Banana Breakfast Cookies | Banana Oat Muffins | Cranberry Almond Butter Breakfast Bars | and… Gluten Free Trail Mix Cookies, just for fun. 😉
- ½ cup 100% pure pumpkin puree
- 2 tablespoons melted coconut oil
- 3 tablespoons pure maple syrup
- 3 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
- 1 ¼ cup gluten free rolled oats
- ½ cup + 2 tablespoons gluten free oat flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon*
- ¼ teaspoon ground cloves*
- ¼ teaspoon ground nutmeg*
- ⅛ teaspoon salt
- ¼ cup vegan chocolate chips
- ¼ cup pecans, chopped
- 1 tablespoon vegan chocolate chips
- 1 tablespoon pecans, chopped
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oats, oat flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips and nuts.
- Pour batter into the prepared baking pan. Using a rubber spatula, smooth into an even layer. Optionally, press chocolate chips and nuts into the batter.
- Bake for 20-30 minutes, until the edges have browned. Mine took 25 minutes. Allow to cool on a cooling rack for about 1 hour, or until completely cool. Lift out, slice and enjoy! Storing instructions below.
- *You may replace these spices with 1 teaspoon pumpkin pie spice.
- Storage notes: Cool completely, then store in an airtight container for up to 1 week.
- Freezing instructions: store in an airtight, freezer-friendly container in the freezer for up to 1 month. Allow to thaw for 10-15 minutes before enjoying; or heat in the microwave in 10-second increments until warm.
- More plant-based, allergy-friendly Pumpkin recipes: pumpkin chocolate chip muffins, chocolate pumpkin bread, pumpkin pie smoothie.
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