Maple Pumpkin Chocolate Chip Energy Bars

READY IN: 33mins
Recipe by QwertyChef

From Penzeys Spices Winter 2015 on page 60. Nutritional Information according to recipe: Serving Size: 2 bars, 140 calories, 25 calories from fat, 2.5 g total fat, 0 mg cholesterol, 75 mg sodium, 28 g carbohydrates, 4 g fiber, 10 g sugars, 4 g protein

Top Review by Elsa G.

I LOVE these, so much so that I created a account just so I could review them. A great recipe if you're trying to go more toward home-made, natural snacks and away from store-bought, processed. They're great as is, however after making them according to the recipe the first couple times, I tried the following adjustments and think the result was an even yummier and more energy-packed bar. For the whole wheat flour, I subbed 1/2 c coconut flour and 1/2 c cashew meal (you could probably use any nut meal/flour, as this recipe is pretty forgiving). I reduced the maple syrup to 1/4 c and added 1/4 c honey. I used 1 cup quick oats and 1/2 c steel cut oats. I added roughly 1/3 c raisins. And any hearty, earthy/grainy cereal will work (in place of the raisin bran. If the mixture is too dry at the end (i.e. crumbly v. spreadable), you can add a bit more pumpkin or up to 1/4 c water as the recipe indicates. So good!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a food processor, combine the beans, pumpkin, syrup, spice, and salt and blend until very smooth.
  3. Add the flour and pulse to combine.
  4. Add the oats and pulse to combine.
  5. Transfer to a large bowl.
  6. Add the cereal and chocolate chips, ans stir to combine. If the mixture seems spreadable, you're good. If it's too dry, add 1/4 c water. If too runny, add an additional 1/4 c flour.
  7. Grease a 9x13 pan.
  8. Spread the mixture in the pan. Have a small cup of water nearby and dip your spatula in the water to make it easier to spread the mixture in the pan, or pat it out with your hands.
  9. Bake for 15 to 18 minutes.
  10. Let cool and then cut into 1-2-inch squares.
  11. Remove from the pan, wrap individually in plastic wrap and keep in refrigerator.

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