Pumpkin Oat Bars with Chocolate Topping (dairy, egg, soy, nut, gluten free)

• 2 cups rolled oats

• 1/2 cup pumpkin puree

• 1/4 cup non-dairy heavy whipping cream or extra creamy oat milk

• 1/4 cup SunButter

• 1/4 cup honey or maple syrup

• 1 tsp pumpkin pie spice

• 1/2 tsp baking powder

• 1/2 tsp cinnamon

• 1/4 tsp sea salt

• 1/2 tsp vanilla extract

• 1/3 cup allergy-free chocolate chips

• 1 tsp coconut oil or beef tallow

Mix oats, pumpkin puree, SunButter, non-dairy heavy whipping cream, honey, pumpkin pie spice, cinnamon, salt, and vanilla extract in a bowl. Press the mixture firmly into the prepared 8x8 baking dish. Bake at 350°F for 20 minutes or until the edges are golden brown. Let cool.

Melt chocolate and coconut oil in the microwave in 30 second intervals until melted, or use a double boiler. Spread the melted chocolate evenly over the cooled oatmeal bars. Chill in the fridge for 15-20 minutes until the chocolate sets before slicing into bars and removing from the pan to serve.

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