Description

These Vegan Pumpkin Oatmeal Bars are a delicious and healthy gluten-free treat perfect for fall or any time you crave a cozy snack. Packed with wholesome ingredients like pumpkin puree, oats, and almond butter, they are naturally sweetened with coconut sugar and maple syrup. The bars are soft, chewy, and loaded with chocolate chips for a perfect balance of flavors and textures.

Ingredients

Wet Ingredients

2 flax eggs (2 tbsp ground flax seeds + 5 tablespoons water) or substitute with 2 regular eggs
½ cup pumpkin puree
¼ cup coconut sugar
¼ cup maple syrup
½ cup almond butter
1 teaspoon vanilla extract
¼ cup melted coconut oil
¼ cup plant milk

Dry Ingredients

1 ½ cups rolled oats
1 ¼ cups oat flour
1 teaspoon baking powder
½ teaspoon pumpkin spice
Pinch of salt
¾ to 1 cup chocolate chips

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Instructions

Make Flax Eggs: In a small bowl, combine 2 tablespoons of ground flax seeds with 5 tablespoons of water. Stir well and set aside for at least 5 minutes to thicken and form a gel-like consistency, replacing regular eggs.
Preheat Oven: Set your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper for easy removal of the bars.
Mix Wet Ingredients: In a large mixing bowl, combine the flax eggs, pumpkin puree, coconut sugar, maple syrup, almond butter, vanilla extract, melted coconut oil, and plant milk. Stir until everything is just combined and smooth.
Add Dry Ingredients: To the wet mixture, add the rolled oats, oat flour, baking powder, pumpkin spice, and a pinch of salt. Gently mix until just combined, making sure not to overmix to keep the bars tender.
Fold in Chocolate Chips: Lastly, fold in ¾ to 1 cup of chocolate chips, distributing them evenly throughout the batter.
Prepare to Bake: Pour the batter into the prepared baking dish and spread it evenly with a spatula to ensure uniform thickness.
Bake the Bars: Place the dish in the oven and bake for 20 to 28 minutes. The bars are done when a knife or toothpick inserted into the center comes out mostly clean. The recommended baking time is about 25 minutes.
Cool and Slice: Remove the baking dish from the oven and allow the bars to cool completely for at least 15 minutes before slicing into 9 squares.
Store: Store any leftover bars in an airtight container in the refrigerator for up to 5 days or freeze them for longer storage.

Notes

Flax eggs act as a vegan binding agent; substituting regular eggs is possible if you are not vegan.
You can adjust the amount of chocolate chips to your preference or substitute with nuts or dried fruits.
Make sure not to overbake, as the bars may become dry.
The bars freeze well; wrap individually for easy grab-and-go snacks.
Ensure pumpkin puree is pure pumpkin, not pumpkin pie filling with added spices and sugar.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American