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 I have to say, October has done pretty well for itself this first week.  The weather has been incredible; sunny and warm during the day with nice breezes and leaves just starting to turn. The evenings have turned pleasantly cool, and just in time too, because I think my air conditioner wheezed its last puff of cold air last night. But since October has been so obliging with its weather, I think I can put off dealing with that until March, at least. Fingers crossed.

But other than the tragic demise of my AC unit, the week has been pretty good. The sun was shining, I took long walks, started the couch to 5K program, played my first game of ultimate frisbee since high school and snuggled with my friend’s baby. Not too shabby. Oh, and I made these Oatmeal Chocolate Chip Bars.

Often, I wake up one morning with the urge to experiment in the kitchen. I throw stuff together, feeling genius and sunny in my culinary endeavors and then am disappointed when the result just isn’t what I wanted. Yep, food bloggers have kitchen fails too. Not this time, however. These bars turned out exactly how I wanted, which is just bliss. Sweet, moist, chewy…you’d never know that they’re gluten-free. As muffins they have a great crumb, not too heavy and not too light. As a bar they are denser, a little gooey and totally delicious.

So good job, October. Keep up the good work.

 

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Ingredients:

1 C Rolled Oats, not instant or quick cooking
2 C Buttermilk
2 Bananas, large
2 Eggs, large
1 Tbsp Molasses
1/2 C Pumpkin
1 tsp Vanilla
2 1/2 C Oat Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 Tbsp Cinnamon
1/2 tsp Nutmeg
1 1/4 C Mini Chocolate Chips
Optional: 1 C Pecan Pieces

 

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Combine the rolled oats and the buttermilk and let sit for at least an hour.

 

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Preheat the oven to 350º F and prep a baking dish for bars or muffin tins. If using a baking dish, make sure to line the bottom with parchment paper to aid in removing the bars.

Smash the bananas with a fork until smooth and then stir in the eggs, molasses, pumpkin and vanilla.

 
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Stir the buttermilk and oats into the banana mixture.

 

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Whisk together the oat flour, baking powder, baking soda, salt, cinnamon and nutmeg.

 

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Stir the dry ingredients into the wet ingredients, then stir in 1 C of the chocolate chips and, if using, the pecans.

 

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Portion the batter into the prepped baking dish and/or muffin tins. Sprinkle the remaining chocolate chips over the top of the batter.

 

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Bake in the oven until the middle has set – 45 min – 55 min for bars and 35 min to 45 min for muffins.

Once the bars have finished baking, set the dish on a wire rack to completely cool. Once the bars have completely cooled, turn them out and cut into bars (or if making muffins, turn out of the muffin tin.)

 

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Oatmeal Chocolate Chip Bars
 
Recipe By:
Ingredients
  • 1 C Rolled Oats, not instant or quick cooking
  • 2 C Buttermilk
  • 2 Bananas, large
  • 2 Eggs, large
  • 1 Tbsp Molasses
  • ½ C Pumpkin
  • 1 tsp Vanilla
  • 2½ C Oat Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 Tbsp Cinnamon
  • ½ tsp Nutmeg
  • 1¼ C Mini Chocolate Chips
  • Optional: 1 C Pecan Pieces
Instructions
  1. Combine the rolled oats and the buttermilk and let sit for at least an hour.
  2. Preheat the oven to 350º F and prep a baking dish for bars or muffin tins. If using a baking dish, make sure to line the bottom with parchment paper to aid in removing the bars.
  3. Smash the bananas with a fork until smooth and then stir in the eggs, molasses, pumpkin and vanilla.
  4. Stir the buttermilk and oats into the banana mixture.
  5. Whisk together the oat flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  6. Stir the dry ingredients into the wet ingredients, then stir in 1 C of the chocolate chips and, if using, the pecans.
  7. Portion the batter into the prepped baking dish and/or muffin tins. Sprinkle the remaining chocolate chips over the top of the batter.
  8. Bake in the oven until the middle has set - 45 min - 55 min for bars and 35 min to 45 min for muffins.
  9. Once the bars have finished baking, set the dish on a wire rack to completely cool. Once the bars have completely cooled, turn them out and cut into bars (or if making muffins, turn out of the muffin tin.)
 

 

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