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Pumpkin Oat Squares
Vegan, Vegetarian, Gluten Free, Sugar Free
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Course
Dessert, Snack
Cuisine
American
Ingredients
Wet Ingredients
1
cup
100% pure pumpkin puree
1/4
cup
melted coconut oil
1/4
cup
pure maple syrup
4
tsp
monkfruit sweetener
2
eggs
Eggs -OR- Vegan Eggs (mix 2 Tbsp flax and 6 Tbsp water, set 10 minutes)
2
tsp
pure vanilla
Dry Ingredients
1-1/4
cups
gluten free flour
2-1/2
cups
gluten free rolled oats
1
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
ground cinnamon
4
tsp
allspice
1/2
tsp
ground nutmeg
1/2
tsp
salt
Additional Ingredients
1/2
cup
vegan or regular chocolate chips
1/2
cup
chopped pecans or walnuts
Instructions
Preheat oven to 350 degrees. Grease a 9 “x 13” baking pan. Set aside.
In a large bowl, mix all of the wet ingredients together. With a wooden spoon, stir until well incorporated.
Add all of the dry ingredients.Slowly stir the mixture to lightly incorporate, making sure there are no clumps of flour remaining.
Fold in the chocolate chips and nuts.
Pour batter into the prepared baking pan. You may also add more chocolate chips and nuts to the top, gently press them into the pumpkin batter.
Bake for 25 minutes, until edges have slightly turned golden brown. Allow to cool completely for 45 minutes before slicing.
Serve, or these can be frozen for 3 months!
Keyword
coconut oil, gluten free, monkfruit, pumpkin, sugar free, vegan, vegetarian