Pumpkin Oatmeal Bars
These Pumpkin Oatmeal Bars are easy to make with wholesome rolled oats, pure pumpkin, maple syrup and cozy fall spices. They're perfect for breakfast or a healthy grab-and-go snack for school or work lunches. Vegan, gluten free, dairy-free and refined sugar and easy to customize with your favorite add-ins.
Ingredients
- 2/3 cup creamy cashew butter , or nut or seed butter of your choice
- 1/2 cup coconut nectar , can also sub with another thick sticky sweetener such as brown rice syrup OR 2/3 cup of date paste. Maple syrup will work too but it will be thinner so you may have to use a little bit less. For low carb, sub with with Yacon syrup or sugar-free maple syrup and adjust the amounts according to your taste
- 2 tablespoons coconut oil
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice**
- 1 tablespoon canned or pure pumpkin puree , not pumpkin pie filling
- 2 cups gluten free oats , to make these grain-free / paleo - sub with 1 cup roughly chopped square coconut flakes (Bob's Red Mill) and roughly chopped sliced almonds
- 2/3 cup roughly chopped cashews , plus 2 tablespoons left whole and un-chopped
- 1/3 cup unsweetened shredded coconut , or crispy rice cereal
Optional Add-Ins
- - total 1/4 cup: dried blueberries, apricots, papaya, banana chips or any other fruit you like, pumpkin seeds, chocolate chips etc.
Instructions
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Line an 8x8 inch pan with parchment paper and set aside.
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Melt nut butter, coconut nectar and coconut oil in a large saucepan over medium heat or in a large microwave-safe bowl in the microwave.
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Allow to bubble and simmer for 1 minute, until mixture has thickened, while continuously stirring (to avoid burning and sticking). If you're not a fan of cashew butter, feel free to switch it out with your favorite nut or seed butter.
Once thickened, remove from heat. Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats, shredded coconut and chopped cashews.
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Transfer the mixture into the prepared pan and press down VERY firmly and flatten with a flat spatula until tight and compressed. Press in the reserved cashews evenly along the bars. Add other add-ins of your choice - I added dried blueberries, apricots, banana chips and papaya to one batch and then left the other batch plain.
FOR NO BAKE GRANOLA BARS:
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Place in the freezer (or fridge) until hardened, about 1 hour.
Once the bars are set, use parchment paper to lift out from the pan. Slice into even bars.
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Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
OPTIONAL - FOR BAKED GRANOLA BARS:
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Bake granola bars in preheated oven at 325 F for 30-35 minutes, or until edges are golden brown.
Recipe Notes
**if you don't have pumpkin pie spice - sub in 1/3 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon cloves and 1/8 teaspoon nutmeg