Vegan Pumpkin Oatmeal Bars (gluten free)
These Vegan Pumpkin Oatmeal Bars (gluten free) are a delicious healthy fall recipe.
Ingredients
Wet
- 2 flax eggs (or sub regular eggs) 2 tablespoon ground flax seeds + 5 tablespoons water
- 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
- pinch salt
- ¾-1 cup chocolate chips
- ½ teaspoon pumpkin spice
Instructions
- Make your flax eggs by mixing flax with water. Let sit for at least 5 minutes until thickened.
- Preheat oven to 350 degrees.
- Add all wet ingredients to a bowl and mix until just combined. Pour in dry ingredients except for chocolate chips. Mix again until just combined. Lastly fold in chocolate chips.
- Pour dough and spread evenly into an 8x8 baking dish lined with parchment paper.
- Bake bars for 20-28 minutes. I baked mine for 25 minutes, a knife should come out mostly clean when finished cooking.
- Let bars cool for 15 minutes, slice and enjoy. Store the leftover bars in a sealed container in your fridge for up to 5 days, or in your freezer for months.
Notes
This makes 9 bars.
These bars are best stored in the fridge or you can freeze them.
Flax eggs can be subbed with normal eggs.
Nutrition
Calories: 387kcalCarbohydrates: 44gProtein: 8gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 72mgPotassium: 324mgFiber: 5gSugar: 18gVitamin A: 2118IUVitamin C: 1mgCalcium: 129mgIron: 2mg
Tried this recipe?Let us know how it was!