These yummy bars are full of flavor, from deep rich chocolate to a warm pumpkin spice with a crunch. I know what you thinking, pumpkin spice in July? But really, isn’t pumpkin spice good all year round??? We think so. These little bars work great for breakfast but also make a healthy snack to take on the go.
- 1 1/2 cup almond flour
- 1 1/2 cup gluten-free old fashioned rolled oats
- 1/3 cup pumpkin seeds
- 1/4 cup plus 3 Tbsp mini chocolate chips, divided
- 2 1/2 tsp pumpkin spice seasoning
- 1/2 tsp sea salt
- 1/4 cup pure maple syrup
- 5 Tbsp well-stirred creamy almond butter
- 4 Tbsp melted coconut oil
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Preheat oven to 350 degrees F.
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Line 8x8 inch baking dish with parchment paper. Set aside.
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In a medium mixing bowl, combine the almond flour, oats, pumpkin seeds, chocolate chips, pumpkin spice, and sea salt and mix well.
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In a small bowl, whisk together the maple syrup, almond butter, and coconut oil. Pour the maple syrup mixture into almond flour mixture and combine well. Press this mixture into the prepared baking dish. Then press remaining 3 Tbsp. of chocolate chips on top.
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Bake in the oven for 30-35 minutes then remove from the oven and transfer to the refrigerator for 2-4 hours before slicing. These bars can be cut into 9 or 12 bars depending on the size you want. Store leftovers in the refrigerator but let them come to room temperature before serving.