Recipe by Flora & Vino
Serves 8-12

Easy pumpkin chocolate chip breakfast bars with oats, almond butter, and pumpkin naturally sweetened with maple syrup and Hu dark chocolate chips.


  • 2 flax eggs (2 TBPS ground flaxseed + 6 TBSP filtered water)
  • 1 cup gluten-free oat flour
  • 1 cup gluten-free old-fashioned rolled oats
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • heaping 1/2 cup pumpkin pureé (not pumpkin pie filling)
  • 1/2 cup natural almond butter (or any nut butter)
  • 1/4 cup pure maple syrup
  • 1/2 cup Hu Kitchen Baking Gems (+ more for topping)

    pumpkin chocolate chip recipe


    1. Preheat oven to 350°F and line a square baking dish with parchment paper.
    2. In a large bowl, mix up your flax eggs and allow to sit for 5 minutes to gel. Add in the pumpkin, almond butter and maple syrup and mix well.
    3. In a separate bowl, mix together the oat flour, oats, pumpkin spice, and baking powder.
    4. Add dry ingredients into wet and stir well to combine.
    5. Fold in chocolate gems.
    6. Pour batter into prepared pan and spread in an even layer with a rubber spatula.
    7. Bake for 18-20 minutes. Allow breakfast bars to cool completely before cutting into squares. Store leftover bars in the fridge for a week and freeze for longterm storage.

    pumpkin chocolate chip recipe

    Read the full post here.


    Dec 04, 2019

    Posted by Hu Kitchen

    Tags: Recipe, Dessert recipes, Gems recipes, Gluten free recipes, Halloween recipes, Vegan recipes