Gluten-Free Pumpkin Chocolate Chip Oatmeal Bake
Makes 9 - 16 bars
Ingredients:
1 cup certified gluten-free rolled oats (I use Bob’s Red Mill)
1/2 cup almond flour or oat flour (I use Bob’s Red Mill)
1 tablespoon ground flaxseed
1 teaspoon chia seeds
1 teaspoon cinnamon (I’m a cinnamon freak so I add a little extra)
1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
2 large pasteurized eggs
1 cup canned organic pumpkin puree
1/4 cup pure organic maple syrup
3 tablespoons liquid coconut oil (I use Carrington Farms or Nutiva)
1 teaspoon vanilla extract
1/3 cup chocolate chips (I use Enjoy Life and add a little extra because why not?)
Optional additional mix-ins: chopped walnuts, almond slices, dried cherries or dried cranberries.
Preparation
Preheat oven to 350 degrees. In 8x8 pan, coat with coconut oil spray or coconut oil. Set aside. In large bowl, combine dry ingredients. In smaller bowl combine wet ingredients. Once wet ingredients combined, add to the dry. Mix well. Using a spatula, put into the baking pan and spread evenly. Bake for 20 to 25 minutes. Let cool.
Eat by itself or top with almond milk yogurt or coconut milk yogurt, nut butter of choice, or organic jam. Enjoy as breakfast, a snack or dessert.