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Pumpkin Oatmeal Bars with Toasted Almonds

Moist dessert bars that are rich in flavor and antioxidants from pumpkin and spices, along with fiber from the oats. Instead of white flour, these use heart-healthy oat and almond flours, full of fiber and healthy fats. Topped with dark chocolate and salted toasted almonds, these cookie/cake bars are a scrumptious Fall treat!
Course Dessert
Cuisine American
Keyword Chocolate Pumpkin Bars, Gluten-Free Pumpkin Bars, Pumpkin Bars with Almonds
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1/2 cup vegan butter, softened (recommend Country Crock Plant Butter) (See pic below)
  • 3/4 cup brown sugar (heaping amount, not packed) (can substitute coconut sugar)
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/2 cups quick cook oats
  • 3/4 cup almond flour
  • 1/2 cup oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup chopped dark chocolate or semi-sweet chocolate chips
  • TOPPING
  • 1/2 cup chopped dark chocolate or semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 1/2 tsp maple syrup (omit if using semi-sweet chocolate chips)
  • 1/4 cup slice almonds, toasted (see note below)
  • pinch sea salt

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, cream together the softened butter and brown sugar.
  • Add pumpkin puree and vanilla extract. Whisk together to combine thoroughly.
  • In a separate large bowl, whisk together the oats, flours, baking powder, baking soda, spices (see note) and salt until combined.
  • Add the dry mixture to the wet mixture and stir until combined into a doughy mixture. Add 1/2 cup chopped dark chocolate or chips and stir to combine.
  • Press dough into a 9x9 inch baking pan. You can use an 8x8 pan for thicker bars. Bake about 20-25 minutes or until golden brown on top. Cool almost completely before adding topping.
  • TOPPING: In a microwave-proof bowl or measuring cup, add 1/2 cup dark chocolate or chips with the coconut oil and optional maple syrup. Heat in microwave in 1 minute intervals, stirring until smooth, melted and combined.
  • Drizzle/spread chocolate over bars. Sprinkle on salted, toasted almonds. Cool completely. Refrigerate for about an hour. Cut into bars and enjoy!

Notes

Toasted Salted Almonds:  In a dry saute pan over med-low heat, stir almond and pinch of salt until lightly golden, about 5 minutes.  Cool.  
2 tsp of pumpkin pie spice can substitute for the four spices.