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, and can easily be made gluten-free.
- 2 1/2 cups rolled oats (use gluten-free, if gluten sensitive)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1/2 cup Simple Homemade Date Syrup
- 1/4 cup ground flaxseed
- 1/3 cup chopped pecans
- 1/8 tsp salt (optional)
- 2 1/2 tsp pumpkin pie spice
- 1 batch of Sweet Cashew Cream
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.
EQUIPMENT / SUPPLIES
- Large mixing bowl
- Measuring cup
- Measuring spoons
- 8x8 or 9x9 Baking pan
- Parchment paper
- Knife for cutting bars
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: pumpkin oat bars, breakfast bars, pumpkin spice, healthy vegan recipes, daniel fast recipes, vegan, gluten free, soy free, meal prep favorite