Chocolate Chip Pumpkin Oaties {Free from: gluten, dairy, eggs, refined sugars, gums, and oil}

Chocolate Chip Anise Pumpkin Oaties

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 - 14 squares
  • Category: Bars
  • Method: Baked
  • Cuisine: Dessert


A light, gluten-free pumpkin snack bar with a hint of chocolate and a texture that’s a cross between cake, muffins, and a blondie. Dairy-free.


  • 2 cups gluten-free quick oats
  • 1 cup pumpkin puree
  • ¾ cup agave (or maple syrup, brown rice syrup, yacon, etc.)
  • 1 tbsp blackstrap molasses(unsulphured)
  • 1 tsp pure vanilla extract
  • ½ tsp pure anise extract (not anise oil)
  • ½ cup water
  • 2 tsp pumpkin spice
  • ½ tsp cinnamon
  • ½ cup dairy-free chocolate chips (or chopped chocolate of your choice)
  • 12 tbsp more quick oats for sprinkling on top


  1. Preheat oven to 350 F. Line a loaf pan with some parchment paper and set aside (I used a 4.4″ x 10″ loaf pan, but any baking dish of a similar size will do)
  2. Process oats into a meal in a food processor. Add all remaining ingredients, except chocolate chips and sprinkling oats, and process to combine into a batter. Add chocolate chips and pulse a few times to mix them in. Transfer into the lined pan and smooth out the top with a spatula. Sprinkle with oats on top.
  3. Bake in a pre-heated oven for 40 mins. Remove and cool on a rack. Once cool, cut into squares and enjoy!