Blueberry Pumpkin Spice Snack Bars
A tasty fall recipe in a blueberry and pumpkin snack bar. An allergy-friendly deliciously spicy treat that is perfect for snacks or a healthy dessert.
Servings: 16 Bars
Calories: 138kcal
Ingredients
- 2 1/2 cups oat flour gluten-free regular is ok if gluten-free is not needed.
- 2 tsp baking powder ~ corn-free if needed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 pinch of ground cloves
- 1 cup canned pumpkin
- 2 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup dark brown sugar; if you don't have dark brown regular is fine too.
- 1 Tbsp coconut oil
- 1/2 cup dried blueberries
Instructions
- Preheat oven to 350
- Line a 9"x 9" square or 7"x 11" rectangle baking pan with parchment paper or spray with a non-stick spray. I actually just line the very bottom of the baking pan with parchment paper...it's so much easier. The edges are easily loosened with a knife after cooling.
- In a mixing bowl add oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Mix to combine.
- In a smaller bowl add pumpkin, vanilla, applesauce, sugar, and oil. Mix well.
- Add pumpkin mixture to flour mixture. Stir to combine. Fold in dried blueberries.
- Pour mixture into prepared baking pan and bake for about 20 minutes. Mine actually take closer to 25 minutes to bake but check doneness with a toothpick or knife inserted in the center. It should come out clean of uncooked dough.
- Cool on wire rack about 10 minutes before removing from pan.
Notes
4 weight watcher points plus each
**other optional add-ins are...raisins, chopped dates, chopped nuts, and/or allergy-friendly semi-sweet chocolate chips.
Enjoy Life Semi-Sweet Mini Chocolate Chips
Corn-free baking powder
Nutrition
Serving: 1Bar | Calories: 138kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 204mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2383IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg