Pumpkin Seed And Chocolate Chip Oatmeal Breakfast Bars

4 0 Published Aug 06, 2022, Updated Sep 04, 2024 The recipe actually comes from Dreena Burton’s cookbook, Plant-Powered Families. She sent me a review copy when the cookbook first came out and let me share this recipe! If you’ve made my baked oatmeal before, this recipe is super similar. Basically a mix between a bowl of oatmeal and a soft and chewy granola bar.

Here’s What You Need

old fashioned rolled oats – my fave brand is Bob’s Red Mill gluten-free old fashioned rolled oats. oat flour – make your own oat flour by grinding up oats in the food processor or buy oat flour from the store. pumpkin seeds – for a little texture and added healthy fats and fiber. chocolate chips – I like using Lily’s chocolate chips because they’re dairy-free with no added sugar. You can also swap the chocolate chips for raisins or dried cranberries if you’d like! cinnamon – for a little spice. sea salt – just a bit to bring all of the flavors together! nutmeg – I recommend using freshly grated nutmeg for the best flavor, but ground nutmeg works too. dairy-free milk – any type of plain, unsweetened dairy-free milk works. I typically use almond milk but use oat milk to make these nut-free. brown rice syrup – a natural sweetener with a relatively low glycemic index. You can find brown rice syrup at most grocery stores now, but if you’re having trouble, check your local health food store. pure maple syrup – another natural sweetener that pairs perfectly with these oatmeal bars!

Step by Step Process for Making These Bars

How to Prep in Advance

Like I mentioned above, these breakfast bars are perfect for meal prep and taking with you on-the-go! I recommend making the entire recipe as written and then storing each serving individually. If I plan to eat them throughout the week, I just store them in the refrigerator but if I won’t be eating them until later, I will freeze them.

How to Store Leftovers

These oatmeal bars store really well! Store in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months. I like to store each serving individually so they’re easy to grab and go.