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Pumpkin Flax Chocolate Breakfast Bars

I used Bob's Red Mill Organic Extra Thick Whole Grain Rolled Oats. I used an 11x7 rectangular sized baking pan. Use whatever you have at home that is similar in size.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast or Snack
Author: Hip Foodie Mom


  • 2 1/3 cups rolled oats
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons ground flaxseed meal
  • 1 teaspoon ground cinnamon
  • 3 ripe bananas
  • 1 tablespoon pure vanilla extract
  • 1/3 cup pure pumpkin
  • ΒΌ cup maple syrup
  • 2 tablespoons creamy peanut butter
  • 1/3 cup chocolate chips semi-sweet or bittersweet chocolate, or a blend + more for topping
  • sliced almonds to sprinkle


  • Preheat your oven to 350 degrees and spray and line an 11x7 baking dish with parchment paper.
  • Using a food processor, pulse together the rolled oats until ground. They do not have to be ground fine; it's ok to keep some texture. Remove from the food processor and into a mixing bowl. Add in the baking powder, baking soda, salt, flaxseed meal and cinnamon. Mix together and set aside.
  • Using a separate large mixing bowl, mash the bananas with a fork (it doesn't have to be completely smooth) and add in the vanilla, pumpkin, maple syrup and peanut butter. Mix until combined and somewhat smooth.
  • Add the dry ingredients into the wet and mix, using a rubber spatula, until combined. Fold in the chocolate chips.
  • Carefully pour the mixture into the prepared baking pan and spread so it's smooth. Sprinkle on a handful of extra chocolate chips and sprinkle on some sliced almonds. Bake for about 25 to 30 minutes, or until a tester inserted comes out clean. Allow to cool before cutting into squares.