Healthy Chocolate Chip Pumpkin Bars

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It’s not truly Autumn until someone brings out the pumpkin, and today kids, it is time to bring out that pumpkin.

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Sweet orange pumpkin is one of my favourite parts of this season (how original of me, I know), it isn’t as widely celebrated over here as it is in the US but that doesn’t mean that it shouldn’t be!

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I’ve made banana versions of these bars a few times and they are wonderfully tasty while being light and “healthy” too! It only seemed natural to replace the banana with pumpkin to put a more Autumnal spin on them, any excuse to bake, right?

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The chewy texture from the oats, the depth of sweetness from the maple syrup and the gorgeous colour from the pumpkin makes these bars an absolute delight to eat. They also provide you with fibre, vitamin A and very little fat even with a generous smattering of chocolate chips!

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They find themselves somewhere between a cake and a chocolate chip cookie with a delicious deeper flavour from the pumpkin and maple syrup. Even those who are skeptical of “healthy” baking won’t be able to say no to these!

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These little bars are so quick and easy to make, with just a 15 minutes baking time, you can have a batch of these ready in no time. Basically, they’re really good, ok? You should make them.

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Start by preheating your oven and lining/greasing an 8 x 9 inch tin or any medium sized square cake tin.

If you have a food processor, pour your oats into it and blitz them until they resemble coarse flour, if not, using them whole is fine too.

Stir your oats, baking powder, cinnamon and mixed spice together until combined and set this aside.

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Place your pumpkin puree (you can use mashed butternut squash, sweet potato or even banana instead) into your food processor along with the vanilla, the egg and the maple syrup and blitz them until they reach a nice light, smooth consistency. If you don’t have a food processor, you can simply mash your puree with the other wet ingredients in a large bowl until smooth and combined.

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Pour your wet mixture into your dry ingredients and gently fold it all together, then add in most of your chocolate chips.

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Once you have a smooth mixture, pour it into the prepared tin, sprinkle over the remaining chocolate chips and pop it into the oven to bake for 13-15 minutes. A skewer inserted into your bars should come out clean once they’re ready.

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Place your tin on a wire rack to cool once they’re baked.

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You are now free to slice them into 12-16 gorgeously orange-tinted chocolatey bars, and of course to stuff your face with them.

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They’re “healthy”, so it’s cool to eat 6 of them, right? Right.

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Even if these weren’t healthy it’s still cool to eat 6 of them at once.

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I hope you guys try these out, even just with banana instead of lovely Autumnal pumpkin, they’re so tasty and they do you some good too. You really have no excuse not to try these out, do you?

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Healthy Chocolate Chip Pumpkin Bars

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12-16 bars

Calories per serving: 98 (if cut into 16)

Healthy Chocolate Chip Pumpkin Bars

Sweet, soft and chewy chocolate chip pumpkin bars that will satisfy your cravings and provide fibre and vitamin A at the same time!

Ingredients

  • 190g porridge oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 200g pumpkin, squash or sweet potato puree
  • 2 tsp vanilla extract
  • 1 egg
  • 100g maple syrup
  • 100g chocolate chips (you can use milk, white or dark for this recipe!)

Instructions

  1. Preheat your oven – 190 degrees for conventional and 170 degrees for fan – and line/grease an 8 x 9 inch tin or any medium sized square cake tin.
  2. If you have a food processor, pour your oats into it and blitz them until they resemble coarse flour, if not, using them whole is fine too.
  3. Stir your oats, baking powder, cinnamon and mixed spice together until combined and set aside.
  4. Place your chosen puree into your food processor along with the vanilla, the egg and the maple syrup and blitz them until they reach a nice light, smooth consistency. If you don’t have a food processor, simply mix your puree with the other wet ingredients in a large bowl until smooth and combined.
  5. Pour your wet mixture into your dry ingredients and gently fold it all together, then add in 80g of your chocolate chips.
  6. Once you have a smooth mixture, pour it into your prepared tin, sprinkle over the remaining chocolate chips and pop it into the oven to bake for 13-15 minutes. A skewer inserted into your bars should come out clean once they’re ready.
  7. When baked, place your tin on a wire rack to cool before slicing into 12-16 bars.
  8. Enjoy!

This recipe is equally delicious using mashed banana rather than pumpkin puree!

http://maverickbaking.com/healthy-chocolate-chip-pumpkin-bars/

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