Chocolate Chip Pumpkin Oat Bars

November 3, 2014

Chocolate Butterscotch Pumpkin Oat Bars | One Hungry Mama

Snack week strikes again. It happens early in the year when you choose a name for your child that starts with “I.” I already finished my first round of duty and, overall, it was a hit.

I packed the week with lots of staples: tortilla chips and guacamole, pretzels, carrots, hummus, grapes, apples, melon, and cheese sticks. Then I added in a few homemade treats, these Pumpkin Oat Bars included.

The class got my first pass at these bars, which was born of an attempt to make something decadent enough to feel like a treat, but healthy enough to serve as healthy late morning fuel. To be honest, though, I didn’t use quite enough sugar to achieve the taste I wanted. When I made these a second time, instead of increasing the sugar, I added a combination of chocolate and butterscotch chips. Ooooh-eeee did the combination do the trick. They added just the amount of sweetness that I was looking for (which, honestly, isn’t crazy sweet).

If you want to give these a try without using chocolate or butterscotch chips, I’d increase the granulated sugar to 1/2-3/4 cup. You might also want to swap dark brown sugar for light to add a depth of flavor. If you like the idea of using chips, try the recipe as is. If you and your family have a sweet tooth you may find that you still want more sugar, but I think it’s better to start conservative and add more than the other way around. You may be surprised to find that you don’t need the extra sugar.

Chocolate Chip Pumpkin Oat Bars | One Hungry Mama

Chocolate Chip Pumpkin Oat Bars
(Can be shared with kids 12+ mos)*
Makes 24 squares

1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
1 cup old fashioned oats
3 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 tablespoon vanilla extract
1 15-ounce can (about 2 cups) pure pumpkin puree
1 cup chocolate and/or butterscotch chips
Powdered sugar, to serve (optional)

1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan and line with parchment paper, leaving some overhand on two ends; set aside. In a medium bowl, whisk together the flours, oats, cinnamon, ginger, allspice, nutmeg and salt.

2. In a large bowl, whisk together the melted butter and sugars until totally smooth. Add the egg and vanilla and whisk to mix well. Add the pumpkin and whisk to incorporate. Add the dry ingredients to the wet and use a rubber or wooden spoon to mix well. Fold in the chocolate and/or butterscotch chips.

3. Pour the batter into the prepped pan and spread into an even layer. Place in preheated oven and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Allow bars to completely cool in the pan, then lift them out and cut into squares. Sprinkle with a little bit of powdered sugar before serving. Serve right away or store in an airtight container on the counter for up to 5 days.

*Note: While there is nothing in these that is unsafe for younger eaters, I recommend these beginning at 12-months-old due to the relatively high sugar content. If you want to share these primarily with your beginner eater, consider making the recipe as is minus the chocolate and/or butterscotch chips. However you make these and however old your eater, be sure to serve age appropriate portions. Even without the chips, a little bit of these sweet bars goes a long way with little ones.

5 Responses

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  2. LangleyGirl says:

    I am wondering if this recipe needs baking soda or baking powder?

  3. Gus says:

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  4. Dave All says:

    Great recipe, thanks for sharing.

  5. chan says:

    this is wonderful. thanks for sharing such a tip 🙂

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