I’m still working on the promised alfajores, I swear they’re coming. In the meantime, while pumpkin season is still here, these quick and easy chocolate chip and anise pumpkin oaties are the perfect little snack. After spending some time making dulce de leche for nearly everything, I wanted something lighter — these oat squares fit the bill: simple, tender, and snackable.
These squares work beautifully on their own, and yes, they’re also excellent with a smear of dulce de leche if you have some left over. Texture-wise they sit somewhere between a light cake, a muffin, and a blondie — but in small, bite-size pieces. Flavor-wise, pumpkin and molasses are a natural match, and adding chocolate makes them irresistible. The star twist here is the pure anise extract: a small amount adds a subtle, warming note that lifts the whole bar without being overpowering.
These pumpkin oaties are a neat way to use up leftover pumpkin puree and pumpkin spice, to add molasses and chocolate to a snack or breakfast offering, and to bridge autumn and winter flavors with that hint of anise. They’re wholesome and uncomplicated: no gluten (use certified gluten-free oats if required), no dairy, no eggs, no refined sugar, no oil — and even a vegetable tucked in via the pumpkin puree.
Preparation is straightforward: process the oats to a coarse meal, combine the wet and spice ingredients in a food processor, stir in the chocolate, press into a loaf pan, and bake. Cool, cut into squares, and enjoy. They travel well, freeze nicely for short-term storage, and are an easy item to pack in lunchboxes or to keep on hand for a wholesome snack. Kids approve, adults approve — small hands especially like them.
If you don’t have pure anise extract on hand, look for it in the baking aisle of larger grocery stores during the holiday season. Use anise extract rather than anise oil for a finer, more balanced flavor. If oats aren’t an option for you, rice flakes or ground quinoa flakes can be substituted as a base — they will produce a slightly different texture but still work well.
Chocolate Chip Anise Pumpkin Oaties
A light, gluten-free pumpkin snack bar with chocolate chips and a hint of anise. Texture falls between a cake, a muffin, and a blondie. Dairy-free and free of refined sugar when made with natural sweeteners.
- 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
Ingredients
- 2 cups gluten-free quick oats
- 1 cup pumpkin puree
- ¾ cup agave (or maple syrup, brown rice syrup, yacon, etc.)
- 1 tbsp unsulphured blackstrap molasses
- 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)
- 1–2 tbsp additional quick oats for sprinkling on top
Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper and set aside. A 4.4″ x 10″ loaf pan or any similar-sized baking dish works well.
- Process the oats in a food processor until they form a coarse meal. Add the pumpkin puree, agave (or chosen sweetener), molasses, vanilla extract, anise extract, water, pumpkin spice, and cinnamon. Process until the mixture forms a smooth batter.
- Add the chocolate chips and pulse a few times to distribute them evenly without completely breaking them down.
- Transfer the batter to the lined loaf pan and press it down evenly. Smooth the top with a spatula and sprinkle the additional oats over the surface.
- Bake in the preheated oven for about 40 minutes, or until the top is set and a toothpick inserted near the center comes out mostly clean. Remove from the oven and cool on a wire rack.
- Once the loaf is completely cool, lift it from the pan using the parchment paper, cut into 12 to 14 squares, and serve. Store in an airtight container for several days or freeze for longer keeping.
Happy baking!
x Audrey
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This recipe mentions pure anise extract, a loaf pan size used, and unsulphured blackstrap molasses as helpful items for making the bars.