Almond & Oat Pumpkin Bars

Always Gluten & Egg Free. Find our newest 2017 Holiday recipe below featuring our Muffin Mix by Sami Sattva. She turned these "muffins" into scrumptious pumpkin bars!

A very simple process with minimal tools, and NO waste that you'd get from muffin liners.

In this blog, you will have the option to Pin the recipe to your Pinterest boards, download or print a minimal recipe in a printer friendly version via google drive, or download the image to your phone! Look for the cues & prompts.

These muffin bars are a total hit in my house right now! They may look flakey and not soft, but don't let the looks fool you. Even the outside is moist.
On the inside, you'll find a delectable chewy moistness that will make you want to say "mmm!" really loud!

Our delicate muffin mix is a powerhouse of nutrition and is made from gluten-free ancient grains and seeds (chia, flax, millet, oat, and sorghum) with decadent ground almonds.

They're absolutely filling, nutritious and naturally sweet without an overpowering Oat flavor. We add unrefined coconut sugar and unrefined cane sugar.

*All living ingredients from non-GMO verified sources.


(look out for the recipe and download link below the photos)


 Go here to download, print, or save the minimal - printer friendly - version of this recipe



  • 1 bag of Snacktivist Foods muffin mix

  • 1 can of pumpkin puree

  • ¼ cup olive oil

  • 2 tablespoons of honey

  • ½ cup of room temp water

  • 2 tablespoons of vanilla extract

  • ⅓ cup of dairy-free chocolate chips (like this)

  • 1 teaspoon of nutmeg


  • 1 small to medium size deep dish pan (like this)

  • Silicon spatula (like this)

  • 1 large mixing bowl (like this)

  • Measuring spoons

  • Non-serrated knife, pizza cutter, or some kind of pie cutter to cut your squares


  1. While preparing your batter/mix, preheat your oven to 375F degrees. If you have a powerful oven, maybe set it to somewhere around 350.

  2. In a large mixing bowl (we used glass ones like this), pour your pumpkin puree into the bowl, your tablespoons of honey, olive oil, room temp water, and HALF of your chocolate chips. Then mix well. (the other half will go on top of it all in step #4).

  3. After mixing well, pour all of the 


     evenly into your pan, smoothing it as you go with your spatula.

  4. Add the rest of your chocolate chips, along with your teaspoon of nutmeg evenly across the entire top.

  5. Place your dish in the oven in 


     middle rack & set a timer for 45-55 minutes. 

- When it’s time to take it out, your chocolate chips should be melted. 
- Let cool, then take a cutter of some kind, either a pizza cutter, or even a spatula would work. Nothing serrated so you can keep clean lines.
- Cut squares as large or small as desired.





Thanks for stopping by, and we hope you try out this recipe with our Muffin Mix!

Go Here to add this mix to your cart. Alternatively, go here to browse all the other products. 

With Love,
Sami Sattva


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What a darling recipe. Looks so good and sounds relatively easy enough to make, this Christmas.

London Mumma

These bars look delicious. And the recipe is pretty simple, too. I’m putting this on my to do list:-)


This looks delicious as I love choco chip biscuits a lot. Never tasted the almond and oats in a biscuit, they must be good I am sure.

Rahul Khurana

Hi there, lovely recipe and I am always on the look out for gluten free options in my baking choices. I love this recipe of Almond and Oat pumpkin muffins and like the touch of choc chips too.

Kathryn Maher

This recipe is so yummy! I love muffins too much and your pictures make them much more mouthwatering!


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