Whether you're mixing things up for breakfast or that afternoon snack, these Pumpkin Oatmeal Bars hit the spot! Sweetened with dates, these tasty homemade oat bars are vegan, oil-free, soy-free, gluten-free, and Daniel Fast approved.
Be sure to also check out our Pumpkin Spice Pancakes after the Daniel Fast. They're healthy and delicious!
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Pumpkin Oatmeal Bars are made with these key ingredients
- Rolled oats (use gluten-free, if gluten sensitive)
- Unsweetened almond milk (okay to use other plant-based milks)
- Pumpkin puree (not pumpkin pie filling)
- Simple Homemade Date Syrup
- Ground flaxseed
- Chopped pecans (or another nut of your choosing)
- Pumpkin pie spice
- Sweet Cashew Cream
How to make these one-bowl pumpkin oat bars
Preheat the oven to 350 F (or 175 C).
Combine all ingredients into a large mixing bowl and stir well to combine.
Feel free to taste the mixture to ensure it's to your liking. This recipe makes a lightly sweetened oatmeal bar, so if you prefer something sweeter, add another 1 to 3 tablespoons of Simple Homemade Date Syrup.
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Spread mixture evenly into a parchment-lined 8x8 or 9x9 square baking pan.
Bake for 30 to 35 minutes or until lightly browned on the edges.
While bars are baking, prepare the Sweet Cashew Cream sauce.
When bars are done, remove them from the oven and let cool to warm or room temperature. Cooling helps the bars to set and firm up.
Cut into 8 bars and drizzle Sweet Cashew Cream sauce. Dish up and enjoy with a Pumpkin Spice Milk Latte, Golden Milk Latte, or a cup of herbal tea.
These homemade oatmeal bars are a meal prep favorite and make a great grab-and-go breakfast option. Store leftover bars in a covered container in the refrigerator for up to four days. These bars are also freezer friendly. To freeze, place separated bars in a covered freezer-appropriate container and store them for up to four months. Please ensure the bars are separated before freezing because they're very difficult to separate once frozen. If you're going to stack them, be sure to use parchment paper in between each bar.
Instructions for thawing frozen oatmeal bars
- Countertop: Remove from freezer, loosen or remove the lid and allow frozen bars to thaw to room temperature over 3 to 5 hours, depending on ambient temperature.
- Microwave: Remove from freezer and loosen the lid. Microwave at a defrost setting for 3 to 4 minutes or until warmed to your liking.
- Oven: From frozen, you can also place them in the oven uncovered and set the temperature to 325 F (160 C). Bake for 20 minutes or until warmed through.
We hope you love this pumpkin oatmeal bar recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Pumpkin Oatmeal Bars
Ingredients
- 2 ½ cups rolled oats use gluten-free, if gluten sensitive
- ¾ cup pumpkin puree not pumpkin pie filling
- 1 cup unsweetened almond milk or other plant-based milk
- ½ cup Simple Homemade Date Syrup
- ¼ cup ground flaxseed
- ⅓ cup chopped pecans
- ⅛ tsp salt optional
- 2 ½ tsp pumpkin pie spice
- 1 batch of Sweet Cashew Cream
Instructions
- Preheat the oven to 350 F (or 175 C).
- Combine all ingredients into a large mixing bowl and stir well to combine.
- Feel free to taste the mixture to ensure it's to your liking. This recipe makes a lightly sweetened oatmeal bar, so if you prefer something sweeter, add another 1 to 3 tablespoons of Simple Homemade Date Syrup.
- Spread mixture evenly into a parchment-lined 8x8 or 9x9 square baking pan.
- Bake for 30 to 35 minutes or until lightly browned on the edges.
- While bars are baking, prepare the Sweet Cashew Cream sauce.
- When bars are done, remove them from the oven and let cool to warm or room temperature. Cooling helps the bars to set and firm up.
- Cut into 8 bars and drizzle Sweet Cashew Cream sauce. Dish up and enjoy with a Pumpkin Spice Milk Latte, Golden Milk Latte, or a cup of herbal tea.
Notes
EQUIPMENT / SUPPLIES
- Large mixing bowl
- Measuring cup
- Measuring spoons
- 8x8 or 9x9 Baking pan
- Parchment paper
- Knife for cutting bars
Nanzdrb
They turned out delicious! Not real sweet and I agree the cashew sauce made them really yummy!
Gigi & Sersie
Yay! So glad you enjoyed them.
Bernice
These are so good. I made it twice. That cream sauce makes it. Thanks for this recipe.
Gigi & Sersie
wonderful! that sweet cream sauce is also yummy on the carrot cake baked oatmeal.