This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Free Shipping on U.S. Orders over $30

Shopping Cart

Your cart is empty

Continue Shopping
article pattern background image

Positively Pumpkin Bars

Prep: 10

Cook: 25 + cooling

Total Time: 35

Servings: 16

This month we’re going crazy for pumpkin. Nothing is off the table, and we’re kicking off the month with our favorite, Positively Pumpkin Bars. We kept this recipe gluten free since we’re seeing more and more kids having sensitivities to gluten. You can also make this with either of our Grow Daily shake mixes. Pro tip, since these are gluten free you'll want to let them cool completely before cutting into them. If they're still warm they tend to lose their bar-like shape. 


Our kids loved having these in their lunch boxes and they’re the perfect treat for the fall season. 


We should probably warn you, the kids are going to gobble these up. Let’s get cooking. 

INGREDIENTS

  • 4 scoops vanilla shake mix
  • 1 can pumpkin puree (or 15oz of homemade puree)
  • 3 eggs
  • ½  cup coconut sugar
  • 2 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • ¼  tsp salt
  • ½  tsp baking soda
  • 1 cup oat flour
  • 2 cups almond flour
  • ½  cup dark chocolate chips (I used mini chips)

 

DIRECTIONS

  • Preheat the oven to 375 degrees (F).  
  • Line a square baking dish (I used a 9in X 9in dish) with parchment paper and set aside.  
  • In a mixer or by hand, whisk the eggs for just a few seconds.  
  • Add pumpkin puree, shake mix, sugar, baking soda, salt, pumpkin pie spice, and cinnamon.  
  • Mix until combined.  
  • Add the flours, mix until well incorporated.  
  • Add chocolate chips and continue mixing until combined.  
  • Using a spatula or spoon, transfer the mixture to the baking dish.  
  • Bake for 25 minutes or until you can insert a toothpick and it comes out clean.  
  • Don't cut immediately, let cool first.  
  • Enjoy!