Soft and chewy Pumpkin Oatmeal Bars are hearty, easy to make, loaded with healthy ingredients and make a great breakfast or snack throughout the fall season.
PREP TIME: 15 minutesminutes
COOK TIME: 30 minutesminutes
TOTAL TIME: 45 minutesminutes
Servings: 9bars
Ingredients
1 packed cup (245 grams)pumpkin puree, not pumpkin pie filling
¾ cup (192 grams)nut or seed butter, any type
1teaspoonvanilla extract
¼ cup (60mls)maple syrup, or brown sugar
¼ cup ( 60mls)non-dairy milk
2 cups (200grams)rolled/old fashioned oats , Use certified gluten-free oats if necessary
½ cup (63grams)flourwholewheat, all purpose (plain in the UK), spelt, oat flour or all purpose gluten free flour.
½ cup (70grams)chopped nuts, Walnuts, hazelnuts and pecans all work well or use seeds like pumpkin or sunflower seeds
90 grams (½cup)chopped pitted dates, measured after pitting and chopping - (about 8 to 9 dates).
For Topping (optional)
½ cup (90grams)vegan chocolate chips, or more nuts/seeds
INSTRUCTIONS
Preheat oven to 350°F (175 °C) and line an 8 x 8 inch pan with parchment paper.
Whisk the pumpkin puree, nut/seed butter, milk, vanilla and maple syrup together really well until smooth and well combined.
To a large bowl add the oats, flour, baking powder, salt and pumpkin spice and stir together to combine. Add the chopped dates and the nuts and stir them through. If the dates get a bit clumpy, break them apart with your fingers.
Add the wet pumpkin mixture to the bowl of dry ingredients and stir them together until everything is combined and you can't see any dry flour.
Spoon into the prepared pan, pack it down well and even out the top.
Sprinkle over the optional chocolate chips, press them down just a little with your hands, then put into the oven and bake for 30 minutes.
Allow to cool in the pan, then cut into bars.
NOTES
TO STORE - Place in an airtight container and keep at room temperature (if your kitchen isn’t too warm) or in the fridge. They will keep for 3 to 4 days at room temperature and up to 2 weeks in the fridge. Freeze for up to 3 months in an airtight container with a layer of parchment paper between each layer to stop them from sticking together.