Pumpkin Oatmeal Bars

5 from 3 votes

Try these Pumpkin Oatmeal Bars for a delicious and healthy breakfast or snack. Vegan and gluten-free, they're the perfect fall treat.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 237kcal

Preheat the oven to 350 F (or 175 C).
Combine all the ingredients in a large mixing bowl and stir well to incorporate.
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 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 according to recipe instructions.
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 with Sweet Cashew Cream. Enjoy!

Refrigerate Bars: Store leftover bars in a covered container in the fridge for up to four days.
Freezing Bars: To freeze these pumpkin oatmeal bars, 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. Frozen pumpkin oatmeal bars can be thawed on the countertop for a few hours, in the microwave on the defrost setting for 2 to 3 minutes, or in the oven at 325°F (160°C) for 15 minutes.