Slow Cooker Pumpkin White Chocolate Bars
These Slow Cooker Pumpkin White Chocolate Bars are vegan and gluten free and taste amazing. Making cookie bars in the slow cooker is so easy!
Servings: 9 bars
Calories: 132kcal
Ingredients
- 1¼ cups old fashioned oats
- ¾ cup quinoa flour
- ¼ cup unsweetened applesauce
- ½ cup 100% canned pumpkin *not pumpkin puree
- ¼ cup Monk Fruit granular *if not sugar free, use ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- pinch of salt
- ½ cup sugar free white chocolate chips
Instructions
- Line a slow cooker with parchment paper or spray with cooking spray to prevent sticking.
- Mix all of the ingredients except chocolate chips together in a medium size mixing bowl. Fold in chocolate chips and mix again.
- Pour the mixture into prepared slow cooker and cover with lid. Cook on low for 2½- 3 hours. I like to check them at 2½ hours to see if the center is set.
- Allow to cool and slice into 8-9 bars (depending on the size).
Notes
To store in the refrigerator: Place in airtight container in the refrigerator for up to 5 days.
To store in the freezer: Place in an airtight container in the freezer for up to 3 months.
Nutrition
Calories: 132kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 4mg | Potassium: 70mg | Fiber: 3g | Sugar: 1g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg