PUMPKIN SPICE OAT BARS
These Pumpkin Spice Oat Bars offer all the warmth of autumn wrapped into a single-serve square. A base of gluten-free rolled oats and ground flaxseed is enlivened by velvety pumpkin purée, sweetened gently with maple syrup and scented with classic pumpkin spice. Baked until just set, the bars emerge tender yet firm enough to hold their shape, making them ideal for breakfast on the go, an afternoon pick-me-up or a wholesome dessert. Rich in fibre, healthy fats and plant-based nutrients, they require minimal ingredients and under 25 minutes to bake. Naturally vegan, wheat-free and unrefined, these bars prove that healthy snacking can feel delightfully indulgent.
RECIPE CATEGORY
Breakfast, Snack
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Fall, Thanksgiving, Halloween, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low Cholesterol, Low Sodium, Organic, Healthy, Kid Friendly
DISH TYPE
Brownie
INGREDIENTS
- 2 tablespoons pumpkin purée
- 3 tablespoons rolled oats
- 1 tablespoon ground flaxseed
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin spice blend
FULL NUTRITIONAL INFORMATION
- Calories: 151.0 kilocalories
- Fat: 3.5 grams
- Saturated Fat: 0.5 grams
- Carbohydrate: 28.7 grams
- Sugar: 13.4 grams
- Sodium: 4.8 milligrams
- Fibre: 4.4 grams
- Protein: 3.9 grams
- Calcium: 51.0 milligrams
- Iron: 1.7 milligrams
- Potassium: 164.8 milligrams
PREPARATION
- Preheat And Preparation: Heat the oven to 180 °C (fan 160 °C/Gas Mark 4). Line a small baking dish or ramekin with parchment paper, leaving an overhang for easy removal.
- Combine Dry Ingredients: In a mixing bowl, stir together 3 tablespoons rolled oats and 1 tablespoon ground flaxseed until evenly distributed.
- Add Pumpkin And Spice: Mix in 2 tablespoons pumpkin purée and ½ teaspoon pumpkin spice, stirring until the oats are fully coated and the mixture is uniform.
- Sweeten: Drizzle 1 tablespoon of maple syrup over the mixture. Fold gently until it binds into a sticky dough. Add a drop of water if too dry or an extra pinch of oats if too wet.
- Press Into Dish: Transfer the dough into the prepared dish. Using the back of a spoon or your fingers (dampened), press firmly and evenly into all corners to create a compact layer about 1.5 cm thick.
- Bake: Slide into the centre of the oven and bake for 15 to 18 minutes or until the edges are lightly golden and the centre is set but still tender.
- Cool And Slice: Allow to cool in the dish for ten minutes, then lift out via the parchment overhang. Place on a rack to cool completely before slicing into one bar.
PREP TIME
7 minutes
COOKING TIME
18 minutes
TIPS
- Even Thickness: Press the mixture firmly and evenly to ensure uniform baking; an under-pressed bar can crumble.
- Flax Binding: Allow the ground flaxseed to sit in the mixture for one minute before baking to absorb moisture and act as an egg substitute.
- Parchment Overhang: Leave ample overhang so you can remove the bar cleanly without breakage.
- Spice Blend: Use a fresh pumpkin spice mix (cinnamon, nutmeg, ginger, cloves) for optimal aroma.
- Prevent Sogginess: If your pumpkin purée is very wet, drain excess liquid or reduce the maple syrup by ¼ teaspoon.
- Check It: Centre should feel set but slightly springy and it will firm further as it cools.
VARIATIONS
- Nutty Crunch: Stir in 1 teaspoon chopped pecans or walnuts for extra texture.
- Chocolate Drizzle: Once cooled, drizzle with melted dairy-free dark chocolate for a decadent finish.
- Seed Mix: Swap half the flaxseed for chia seeds or hemp hearts for varied nutrients.
- Berry Burst: Fold in 1 tablespoon dried cranberries or raisins for a tart note.
- Protein Boost: Add 1 teaspoon plant-based protein powder to the dry mix to increase protein content.
PREPPING AND STORAGE
- Fridge: Store cooled bars in an airtight container for up to three days. They remain moist yet firm.
- Freezer: Wrap individually in parchment, then foil, so freeze for up to one month. Thaw at room temperature for ten minutes before eating.