These super soft and chewy Pumpkin Oatmeal Bars are a great option for breakfast or as a quick snack throughout the fall season. They’re really satisfying, easy to make, loaded with healthy ingredients, freezer-friendly and can easily be made gluten-free.
½ cup / 70gchopped nuts, Walnuts, hazelnuts and pecans all work well or use seeds like pumpkin or sunflower seeds
90 grams / ½cupchopped pitted dates, measured after pitting and chopping - (about 8 to 9 dates).
For Topping (optional)
½ cup / 90gvegan chocolate chips, or more nuts/seeds
Preheat the 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.
Important - Don't use nut butter that's dry. It should be soft and drippy.
Make nut-free - To keep the bars nut-free, use seed butter (like Sunbutter, pumpkin seed butter or tahini) and pumpkins seeds or sunflower seeds instead of the nuts. Or just omit the chopped nuts completely.
Don't like dates? You can omit them but the bars won't be as sweet and also won't have the delicious chewy caramel-y bits throughout.
Don't like pumpkin? Use sweet potato puree instead or make my Healthy Breakfast Bars that are basically the same as this recipe but use banana.
Not a huge chocolate fan? Sprinkle more nuts (or seeds) or even some cacao nibs on top instead.
StorageStore bars in an airtight container either at room temperature if it's not too warm, or in the fridge. They should keep well for up to 7 days, a bit longer in the fridge. They can also be frozen for up to 3 months. Make your own pumpkin spice Combine 4 teaspoons ground cinnamon, 1 teaspoon ground cloves, ½ teaspoon ground nutmeg, and 2 teaspoon ground ginger. Seal in a jar or container and use it in more pumpkin recipes, like my Vegan Pumpkin Pie or Double Chocolate Pumpkin Muffins.Nutritional information assumes the entire recipe is cut into 9 bars and includes the optional chocolate chips.