Pumpkin Bars

I wanted to share a favorite snack in our house – pumpkin bars!  I know, I know.  It’s not fall…but these pictures are from fall.  🙂  We were traveling all day and I found this pumpkin patch for us to get out and stretch our legs … and take pictures.  Life with littles is fun.

These bars are yummy, gluten free and nut free too.  (and dairy free if you use dairy free chocolate.)  You can adjust them as you wish – you may want a little less sugar, or want to use honey instead of sugar all together.  I suggest mini chocolate chips, but you can use regular as well.

Happy Feast of St. Joseph!

Pumpkin Bars

1 can of pumpkin (14 oz.)

4 eggs

1 cup of canola oil

2 1/2 tsp cinnamon

1 1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

1 tsp salt

2 tsp vanilla extract

2/3 cup brown sugar

5 cups old fashioned oats

1 cup of mini chocolate chips.

Preheat oven to 350 degrees.  Grease a 9×13 pan, or use parchment paper.  Mix all ingredients through brown sugar together.  Then add oats and mix… then chocolate chips.  Pour mixture into pan and spread evenly.  Bake for 40 minutes or until edges are lightly browned.  Allow to cool a little for easier cutting of pieces.  Enjoy all at once or store in an airtight container for a few days.  You can freeze too… but our bars never make it that far.  They are devoured in one day.  🙂