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Snack recipe · from the recipe book

Cocoa Pumpkin Peanut Oat Bars

Soft, cakey cocoa bars with warm pumpkin spice, crunchy roasted peanuts and melty chocolate pockets.

Cocoa Pumpkin Peanut Oat Bars

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oats
  • ½ cup120 gPumpkin puree, canned
  • 2½ tbsp40 gPeanut butter, no salt addedstirred well
  • 3½ tbsp30 gDry-roasted peanuts, unsaltedroughly chopped
  • 1 large50 gEggsbeaten
  • 1½ tbsp30 gMaple syrup
  • 3 tbsp15 gUnsweetened cocoa powder
  • 2½ tbsp25 gSemisweet chocolate chips
  • ¾ tsp2 gGround cinnamon
  • ¾ tsp3 gBaking powder
  • ⅛ tsp0.5 gSalt
  • ½ tsp2 gCanola oilfor greasing

Steps

  1. Preheat the oven to 350°F (175°C) and grease a small loaf pan or 6-inch square pan with the canola oil.
  2. In a large bowl, whisk the pumpkin puree, peanut butter, beaten egg and maple syrup until smooth.
  3. In a second bowl, stir together the rolled oats, unsweetened cocoa powder, cinnamon, baking powder and salt.
  4. Fold the cocoa-oat mixture into the pumpkin mixture until no dry spots remain.
  5. Fold in half of the chopped dry-roasted peanuts and all of the chocolate chips, then spread the batter evenly in the pan.
  6. Scatter the remaining half of the chopped dry-roasted peanuts over the top and press them in lightly.
  7. Bake 22 to 25 minutes, until set in the center, a toothpick comes out clean and the center reaches 160°F (71°C).
  8. Cool in the pan on a rack for 15 minutes, then cut into 4 bars.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Contains: Egg, Peanuts. Some brands contain milk, gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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