Pumpkin Oatmeal Bars

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5 from 2 votes

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www.theconsciousplantkitchen.com

These Pumpkin Oatmeal Bars are a simple, healthy Autumn treat recipe that you can make with only 4 base ingredients and easily customize to your taste! They're also ready in under 30 minutes, gluten-free, refined sugar-free, and oil-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-oatmeal-bars/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: bars

Calories: 168.9kcal

Author: Carine Claudepierre

Ingredients

2 ⅓ cups Old-Fashioned Rolled Oats separated in 1 1/3 cup and 1 cup (note1)
1 ½ cup Pumpkin Puree
½ cup Peanut Butter (note 2)
½ cup Maple Syrup (note 3)

Optional Flavors

1 tablespoon Cinnamon (note 4)
1 teaspoon Vanilla Extract
3 tablespoon Chocolate Chips to sprinkle on top of the bar
1 pinch Salt

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch baking pan with parchment paper. Slightly oil paper. Set aside.
Bring 1 cup of oats in a high-speed blender and blend into a fine flour. Transfer it to a large mixing bowl.
Fold in the remaining ingredients: the remaining cup of oats, pumpkin puree, maple syrup, and peanut butter.
If you are using any optional ingredients, such as cinnamon or pumpkin spices, vanilla extract, salt, fold them in now.
Stir to incorporate and form a sticky batter. Spread in an even layer on the prepared baking dish. Sprinkle optional chocolate chips on top if desired.
Bake the bars on the center rack of the oven for 13-15 minutes at 350°F (180°C) until the top is dry and the bars are golden. Don't overbake or they get very dry.
Let the bars cool down for 5 minutes in the pan, then on a cooling rack for 30 minutes to firm up.
When firm, slice into bars, the edges are a bit crumbly and that's normal.
Serve plain as a morning snack, or with spread nut butter or dairy-free yogurt on top.

Notes

Note 1: Pick a gluten-free oats brand if needed.

Note 2: Make sure you use fresh, runny peanut butter, not dry, or the batter won't come together. You can also use almond butter or sunflower seed butter for a nut-free option.

Note 3: Any liquid sweetener works, including agave syrup, coconut nectar, or sugar-free alternatives.

Note 4: or pumpkin spices.

Storage: You can store the bar in an airtight container in the fridge for up to 4 days or freeze them in Ziploc bags for up to 2 months and thaw them at room temperature the day before.

Nutrition