• 3 cups gluten free oats
• 2 teaspoons aluminum free baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Pinch of ground cloves
• 1 cup canned pumpkin (not pumpkin pie mix)
• 2 teaspoons pure vanilla extract
• ½ cup unsweetened applesauce
• ½ cup dark brown sugar
• 1 tablespoon olive or coconut oil
• 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling on top
METHOD OF PREPARATION
Preheat oven to 350 degrees. Prep 8 x 11 inch or 9 inch baking with coconut oil coating.
Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
Measure out 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
Take a separate large mixing bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy.
Slowly add in oat flour mixture and stir. Gently fold in 1/3 cup of chocolate chips.
Once combined, pour into glass baking pan warmed with coconut oil. Sprinkle remaining chips on top.
Bake for approximately 15-25 minutes at 350 degrees or until bars are firm and golden brown. Remove from oven and allow to cool to room temperature. Cut to preferred portion size and garnish as desired.
Bars can be frozen. Simply bake, cool, cut and freeze. Reheat individually. Make sure you read all ingredients and nutrition info to ensure recipe is gluten free/vegan, if that is what you desire..