Salted Pumpkin Chocolate Chip Oat Bars

These Salted Pumpkin Chocolate Chip Oat Bars feel like desert but are healthy enough for a quick breakfast or mid-morning snack.

Fall in love with Fall all over again with these pumpkiny, chocolatey, cinnamony oat bars.

Trust me when I say you will absolutely love these quick pumpkin bars. Easily made GF/DF for any of you, these bars are tender, chewy and worth every chocoatey bite.

Sea Salt Pumpkin Chocolate Chip Oat

Makes 9 large bars

Dry Ingredients:

1c quick rolled oats (96g)

1c whole wheat pastry flour (130g)

1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/4tsp salt

*sea salt for sprinkling*

Wet Ingredients:

1/2c pumpkin purée

1/4 c unsweetened applesauce (70g)

1/4 c xyiltol sugar

2 TBS maple syrup

2 TBS butter or coconut oil (30ml)

1 egg

1/4c or 60g egg whites

1 tsp vanilla extract

4 TBS chocolate chips (60g)

*sub raisins or nuts for chocolate*

Directions:

Preheat oven to 350 and grease 9X9 square baking dish.

1. Mix wet ingredients; pumpkin, applesauce, maple syrup, xylitol, and butter/coconut oil together in large bowl. Once incorporated, add egg, egg whites and vanilla. Mix again.

2. In separate bowl mix all dry ingredients together; quick oats, flour, baking soda, spices, and salt.

3. Add dry ingredients to wet and mix until just incorporated.

4. Fold in 2 Tbs chocolate chips and spread batter evenly into pan. Use rubber spatula to spread out. Sprinkle remaining 2 TBS on top.

5. Bake at 350 for 18-22min Check at 18min (some ovens may be hotter than others.) Center should be firm.

8. Let cool for 5min before devouring!

9. Store up to 3 days/ 5 days in fridge!