Breakfast time is always a rush. These pumpkin oatmeal bars are healthy and also freezable. Just a little bit of prep could save you so much time in the am.
These bars smell fall all over it. Best of all, you can still eat them throughout the year! '
Why You'll Love These Vegan Breakfast Bars
- Freezable - Just pop these in an air tight ziplock bag and store it in the freezer for up to 6 months.
- Part of a Nutritious Breakfast - Start your day right with a wholesome meal.
How To Make Healthy Pumpkin Bars
First, in a large mixing bowl stir together the pumpkin puree, peanut butter, vanilla and maple syrup.
Next add the oats and water. See below for tips on regarding this step.
Then you'll want to fold in the shredded coconut, flax seed, cranberries, chocolate chips, cinnamon and pumpkin seeds. All of these inclusions are optional and feel free to nix any or add others.
Afterward, fill the pan with the mixture and top with any left-over inclusions evenly.
Bake for 25-30 minutes. Allow to cool completely before removing from pan. Enjoy warm or room temperature.
Cooks Tips for Making Peanut Butter Oatmeal Bars
- Peanut Butters and Pumpkin Will Vary By Brand - Different brands of peanut butters and pumpkin puree can be more wet or dry. If your mixture looks a little stiff just add a few teaspoons of water at a time until mixture is loosened.
- Save some of the toppings - Save some of the coconut and nuts to top your bar!
Frequently Asked Questions?
- How long do pumpkin oatmeal bars keep?
- I would suggest separating the bars that you'd eat for the next day or two. You can freeze the rest in a airtight container or ziplock bag.
- How do you reheat the bars?
- Warm them up in the microwave or let them go to room temperature and serve.
Looking for more easy freezable breakfast ideas? Try these Mini Berry Pies or these Freezable Breakfast Sandwich
Tried this recipe and love it? Leave me a comment and rating below. For more inspiration follow us on Instagram Or like us on Facebook
Pumpkin Oatmeal Bars
Ingredients
- 1 cup pumpkin puree
- ½ cup peanut butter
- 1 tablespoon vanilla
- ¼ maple syrup
- 3 ½ cup oats
- ½ cup water
- ¼ cup shredded coconut
- 2 tablespoons flax seed
- ¼ dried cranberries
- ¼ cup chocolate chips
- ¼ cup pumpkin seeds
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 F and liberally grease or line a 9” x 9” pan with parchment paper.
- In a large mixing bowl stir together the pumpkin puree, peanut butter, vanilla and maple syrup.
- Next add the oats and water. (Because different brands of peanut butters and pumpkin puree can be more wet or dry, if mixture looks a little stiff just add a few teaspoons of water at a time until mixture is loosened)
- Fold in the shredded coconut, flax seed, cranberries, chocolate chips, cinnamon and pumpkin seeds. All of these inclusions are optional and feel free to nix any or add others.
- Fill the pan with the mixture and top with any left-over inclusions evenly.
- Bake for 25-30 minutes. Allow to cool completely before unpanning and enjoy warm or room temperature.
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