I absolutely love these Vegan Pumpkin Chocolate Chip Oatmeal Bars! I was looking around the house for ingredients I might have on hand such as, canned pumpkin, mini (vegan) chocolate chips and of course, oatmeal. Such an easy, but tasty, dessert! I call them “bars” but they are very moist and almost cake-like in texture.
The dry mixture consists of old fashioned oats, flour, baking soda, salt and my favorite fall spices: cinnamon, nutmeg, ginger and allspice.
To the bowl of an electric mixer, I added vegan margarine that had been softened, sugar, brown sugar, a flax “egg”, pure vanilla extract and of course, the pumpkin puree. Combine the two mixtures and fold in the mini chocolate chips. These chips are by Enjoy Life, a vegan brand.
I line an 8″x8″ pan with parchment. I also use a light spray on the edges to ensure easy removal. I find the easiest way to deal with such a sticky batter is damp fingers pressing it evenly in the pan.
Bake until a toothpick inserted just comes clean. Over baking will give you a dry cake and we want this moist, so keep a close eye on it as it bakes.
Allow to cool slightly before removing from the pan and cut into squares. For serving, consider a vegan whipped cream or even served warm with a vegan vanilla bean ice cream. If you really want to get fancy, you could plate them with a drizzle of a chocolate sauce.
Just look how moist these are! I couldn’t resist taking a bite of the warm pumpkin square. So yummy 🙂
Vegan Pumpkin Chocolate Chip Oatmeal Bars
- 3/4 c Flour
- 3/4 tsp Baking Soda
- 1/8 tsp Salt
- 3/4 tsp Cinnamon
- 1/8 tsp Ginger
- 1/8 tsp Nutmeg
- pinch Allspice
- 1/4 c PLUS 2 Tbl Vegan Margarine softened
- 3/4 c Old Fashioned Oats
- 1/4 c Sugar
- 1/4 c Brown Sugar
- 1 tbsp Ground Flax PLUS 3 Tbsp Water allow to sit for 10 minutes
- 3/4 tsp Vanilla
- 4 oz (about 1/4 of a 15-ounce can) Pumpkin Puree
- 1/2 c Vegan Chocolate Chips
Preheat oven to 350° degrees. Lightly spray an 8"x8" baking pan and line with parchment paper.
In a medium bowl, mix the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice along with the old fashioned oats.
In the bowl of an electric mixer cream together vegan margarine and sugars until light and fluffy.
Add the flax "egg", vanilla and pumpkin, mixing until smooth.
Fold in the chocolate chips. Spread in an even layer in the prepared pan.
Bake for 15-20 minutes or until light golden brown and a toothpick inserted in the center comes out just clean. Cool IN THE PAN on a wire rack.
Remove from the pan and cut into 9-12 bars.