Updated: Oct 11, 2020
Imagine this: pumpkin + oatmeal + chocolate. Heaven, right? Right!
This delicious on-the-go breakfast will have you going for breakfast all day long!
All of a sudden, you're a morning person... who knew?!
VEGAN PUMPKIN CHOCOLATE CHIP OATMEAL BREAKFAST BARS
WHAT YOU'LL NEED:
1/2 Cup pumpkin puree
2 Tbsp coconut oil
3 Tbsp maple syrup
3 Tbsp coconut sugar
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1 tsp pure vanilla extract
1 + 1/4 Cup rolled oats
1/2 Cup + 2 Tbsp oat flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
Pinch of salt
1/4 Cup dairy-free chocolate chips
1/4 Cup chopped pecans
HOW TO MAKE IT:
Whisk flax egg ingredients and leave to set for at least 15 minutes.
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper. Set aside.
Add the wet ingredients to a large bowl. Whisk until well incorporated.
Add the dry ingredients to the wet ingredients. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips and nuts.
Pour batter into the prepared baking pan. Smooth into an even layer. You can add additional chocolate chips and/or nuts on top of the batter.
Bake for 25-30 minutes, or until the edges have browned. Allow to cool on a cooling rack until completely cool. Lift out, slice and enjoy!
Recipe adapted from beamingbaker.com