These tasty granola style bars are deliciously spiced, and packed full of wholesome oats, crunchy pecans and melty chocolate chips! They’re the perfect on the go treat for an autumn walk or day out, and even though they’re pretty good for you, the chocolate chips and pumpkin spices give them a bit of indulgence.
These Pumpkin Chocolate Oat bars are thick and chewy, but thanks to the pumpkin they stay soft and moist for days. I kept them in a tin for five days, and if I wanted to enjoy one with melty chocolate, I popped it into the microwave for about 8 seconds to warm it up slightly.
It’s true, we’re thick into pumpkin season around here and there’s no going back. It’s the most wonderful time of the year! (at least until the other most wonderful time of the year gets here).
You can make your own pureed pumpkin, but by far the easiest option is to buy it. Both Waitrose and Ocado sell it for home delivery, and you can also pick it up in large Tesco’s in the American food section – at the moment it’s £2 a can everywhere. I normally bake 2-3 baked goods (or savoury meals too like pumpkin soup or pumpkin risotto!) out of a can – I simply freeze any remaining puree from an opened can until I’m ready to use it.
- 350g / 3 1/2 cups jumbo oats
- 180g / 1 cup chocolate chips or chunks
- 45g / 3 rounded tbsp melted unsalted butter
- 150g / 3/4 cup brown sugar (Don't worry if you don't have any, you can make your own! Just search brown sugar in the search bar)
- large pinch salt
- 1 tsp vanilla bean paste
- 1 tbsp ground cinnamon
- 1 tsp freshly ground nutmeg
- pinch cloves
- half tsp ground ginger
- 115g / 1/2 cup pumpkin puree
- 80g / 1/4 cup maple syrup
- To decorate: 18 pecan halves
- Preheat oven to 160C/gas mark 4/350F and lightly grease a 9 x 9 inch pan.
- In a large bowl, combine the oats, sugar, chocolate chips, spices and salt. Next, mix the melted butter, pumpkin puree and maple syrup in another bowl or jug until combined. Mix the wet and dry ingredients thoroughly, and then tip the mixture into the baking tip. Press down firmly using the back of a spoon, and scatter (or place evenly) the pecans on top.
- Bake for 25-35 minutes on the middle shelf of the oven, or until golden brown.
You can also add dried fruits or more nuts to these bars – whatever you like!
I’m so happy they’ve started selling pumpkin in my local supermarket – I can’t see myself getting sick of pumpkin everything any time soon!
x Kerry
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These look delicious! I’m going to have to hunt down a can of this pumpkin purée – I never knew it was available in any UK supermarkets 🙂
Natalie Tamara recently posted…Holiday Cooking: Champagne Mushroom Tart & One-Pot Pasta | Vegan
Thank you so much! Yes, lots of ways to get it in the UK now if you fancy making these or some pumpkin pie!
I showed these to Marty and he wants me to make them to pack in his lunch! 🙂 Love the simplicity of the recipe.
Diane @ Life of Di. recently posted…End of Summer Book Report.
Aw, excellent! Hope you like them 🙂
These look gorgeous Kerry! Nice mix of a little of everything 🙂
My only thing is though… I get that the spices accompanying pumpkin are lovely, and that the moistness keeps baked things great… but why so obsessive? Am I missing something? (I think this with every american blog I read too!)
It just tastes like autumn! Well, I guess pumpkin itself doesn’t taste like a lot, but the spices used with it (cinnamon, nutmeg, allspice, ginger) evoke autumn/winter and the festive season. Plus it makes for moist cakes 🙂