• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Oatmeal with a Fork
  • RECIPES
  • FAVORITES
  • ABOUT ME
  • SUBSCRIBE
menu icon
go to homepage
  • RECIPES
  • FAVORITES
  • ABOUT ME
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPES
    • FAVORITES
    • ABOUT ME
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Low Sugar Desserts

    Chocolate Chip Oatmeal Pumpkin Bars

    Published: Dec 28, 2015 · Modified: Nov 5, 2022 by Lauren · This post may contain affiliate links · 5 Comments

    Jump to Recipe  ↓
    Pumpkin Bars Pinterest

    Before all the tinsel and pumpkin get packed away, I wanted to squeeze in this delicious treat!

    Chocolate Chip Oatmeal Pumpkin Bars (Vegan, Low Sugar)

    I recently made these as an excuse to 1) eat chocolate, and 2) utilize what remained in an open container of pumpkin hiding in the back of my fridge. I get so happy when I can beat it to its moldy punch!

    What developed from my efforts was a recipe I knew I wanted to get on the blog as soon as possible!

     

    Chocolate Chip Pumpkin Bars (Vegan, Low Sugar) 4

    Sometimes the best recipes come from fridge scrapings, don't they?

    I find myself working better under the pressure of utilizing near-death foods, as it gives my mind more focus and purpose.

    Some of the worst culprits for going bad are tomato puree, anything green and leafy, and pumpkin puree, the pumpkin being the most difficult for me to make use of, especially if it's not going into a smoothie.

    Pumpkin is cool. I'm not quite the superfan that some are, but I do like its nutritional profile. Low calorie, low-fat, low sugar, high fiber, TONS o' beta carotene for dem eyes...yeah, I have a little (orange) crush, lol.

    It's also what makes these bars moist, flavorful, chewy, AND it acts as a binder, eliminating the need for eggs.

    Chocolate Chip Pumpkin Bars (Vegan, Low Sugar) 3

    Because they have no eggs, and there's no need to fret about salmonella, I like to slightly undercook these, as they retain a chewy, almost fudgy texture that's totally irresistible.

    If you have some leftover pumpkin in the back of your fridge, this recipe is a great way to use it up. The amazing texture, along with the pumpkin pie flavors and the added chocolate really take them over the top.

    The entire fam over here ate these up and loved them, so I hope you do too if you try them!

    Chocolate chip pumpkin oat bars
    Print Recipe
    3.50 from 2 votes

    Chocolate Chip Oatmeal Pumpkin Bars (Vegan, Low Sugar)

    Soft and flavorful chocolate chip pumpkin bars made with oat and buckwheat flours.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Bars
    Servings: 16 bars
    Calories: 96kcal
    Author: Lauren Goslin

    Ingredients

    • 1 ½ c. quick oats
    • ¾ c. buckwheat flour ground from raw buckwheat groats (see Notes)
    • 1 ½ t. cinnamon
    • ½ t. nutmeg
    • scant 1/2 t. ginger, dried
    • ¼ t. cloves
    • ¼ t. sea salt
    • ¾ t. baking soda
    • ¾ c. pumpkin puree
    • 2 T. oil I like to use grapeseed, but coconut or olive will work!
    • 2 T. honey or maple syrup
    • ½ c. milk I use my homemade coconut milk, link below
    • a dash of stevia if desired for extra sweetness
    • 1/4-1/3 c. chopped unsweetened or dark chocolate or chocolate chips

    Instructions

    • Preheat oven to 350 degrees.
    • Mix dry ingredients (oats, flour, spices, salt, baking soda) in a small bowl.
    • Mix wet ingredients (pumpkin, oil, honey, milk) in a medium bowl.
    • Pour dry mix into the wet ingredients, along with about half of the chocolate, and mix until well combined.
    • Spread the batter (it will be thick!) into a well-oiled 8 x 8 baking dish.
    • Sprinkle the remaining chocolate on top.
    • Bake 15-20 minutes until a knife comes out clean.
    • Cool, cut, and serve!

    Notes

    Nutrition facts based on using grapeseed oil, honey, unsweetened almond milk, and 1/3 cup dark chocolate. WW points (PointsPlus): 3

    Nutrition

    Serving: 1g | Sugar: 4.6g | Fiber: 2g | Calories: 96kcal | Fat: 3.6g | Protein: 2.2g | Carbohydrates: 14.7g

    Notes:

    I've only tried this recipe with ground raw buckwheat groats, and this is the brand I use.

    This is the link to my Homemade Coconut Milk, which is by far my favorite dairy-free milk to drink and use in recipes!

    For best taste, serve warm.

    Chocolate Chip Pumpkin Bars (Vegan, Low Sugar) 2

    How do you use up leftover pumpkin puree?

    Shared with: Full Plate Thursday

    You may also like

    • Healthy Pumpkin Chocolate Chip Muffins (Under 90 Calories!)
      Healthy Pumpkin Chocolate Chip Muffins (Under 90 Calories!)
    • No-Bake Chocolate Chip Oatmeal Energy Balls
      No-Bake Chocolate Chip Oatmeal Energy Balls
    • Low-Fat Oatmeal Chocolate Chip Cookies
      Low-Fat Oatmeal Chocolate Chip Cookies
    • Easy Homemade Chocolate Bars (Just FIVE Ingredients!)
      Easy Homemade Chocolate Bars (Just FIVE Ingredients!)
    « 10 Healthy Christmas Treats and A Life Update
    Garlicky Beans and Lemony Greens »
    576 shares
    • Share
    • Yummly

    Filed Under: Low Sugar Desserts

    Reader Interactions

    Comments

    1. Miz Helen

      January 20, 2016 at 2:23 pm

      Great Bars, these look delicious. Thanks so much for sharing with us at Full Plate Thursday this week. Hope you are having a great day and come back soon!
      Miz Helen

      Reply
    2. Ike

      December 30, 2015 at 4:48 pm

      Just finished a batch of these!

      I used whole milk and honey where the recipie gave options. I also used Bobs Red Mill buckwheat flour and the texture came out great. Lastly, I included the dash of stevia powder.

      These aren't sweet but they are tastey. Im going to include 2 tablespoons of sugar in my next ch to see if that satisfies the sweet tooths in the house.

      Reply
      • Lauren

        December 31, 2015 at 2:47 pm

        That's great Ike, thanks for your comment!

        Reply
    3. Emilie @ Emilie Eats

      December 29, 2015 at 8:58 pm

      These look delicious! I actually have some buckwheat groats that I need to use. Maybe I need to make one more pumpkin dessert!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

    More about me →

    Some of our Favorite Breads

    • Homemade Healthy Monkey Bread (NO Bundt Pan!)
    • Our FAVORITE Berry Muffins (Low Sugar!)
    • 4-Ingredient Spelt Flour Tortillas
    • Sugar-Free, Corn-Free Sweet Potato 'Cornbread'

    Footer

    ↑ back to top

    AboutContactPrivacy Policy

    COPYRIGHT ©2022, OATMEAL WITH A FORK. ALL RIGHTS RESERVED.

    576 shares