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Gluten free pumpkin bars bursting with pumpkin spice goodness. Easy to customize pumpkin oatmeal bars that are vegan. #GlutenFree #Pumpkin #Vegan #PumpkinBars | Recipe at BeamingBaker.com

Gluten Free Pumpkin Oatmeal Bars (Vegan)


Description

Gluten free pumpkin bars bursting with pumpkin spice goodness. Easy to customize pumpkin oatmeal bars that are vegan.


Ingredients

Scale

Wet Ingredients

  • ½ cup 100% pure pumpkin puree
  • 2 tablespoons melted coconut oil
  • 3 tablespoons pure maple syrup
  • 3 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 ¼ cup gluten free rolled oats
  • ½ cup + 2 tablespoons gluten free oat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon ground cinnamon*
  • ¼ teaspoon ground cloves*
  • ¼ teaspoon ground nutmeg*
  • 1/8 teaspoon salt

Add-in Ingredients

  • ¼ cup vegan chocolate chips or your favorite add-in
  • ¼ cup pecans, chopped or more of your favorite add-in

Optional Topping

  • 2 tablespoons add-ins from above

Instructions

  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oats, oat flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips and nuts.
  4. Pour batter into the prepared baking pan. Using a rubber spatula, smooth into an even layer. Optionally, press chocolate chips and nuts into the batter.
  5. Bake for 20-30 minutes, until the edges have browned. Mine took 25 minutes. Allow to cool on a cooling rack for about 1 hour, or until completely cool. Lift out, slice and enjoy! Storing instructions below.

Gluten Free & Pumpkin Recipes We Love

Notes

Adapted from my One Bowl Gluten Free Vegan Pumpkin Bread and my Peanut Butter Chocolate Chip Oatmeal Breakfast Bars.

*You may replace these spices with 1 teaspoon pumpkin pie spice.

Storing Instructions: Cool completely, then store in an airtight container for up to 1 week.

Freezing Instructions: Store in an airtight, freezer-friendly container in the freezer for up to 1 month. Allow to thaw for 10-15 minutes before enjoying; or heat in the microwave in 10-second increments until warm.

  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American