Ingredients
- ¾ cup pumpkin puree
- 2 tablespoons melted coconut oil or vegan butter
- ¼ cup regular sugar or coconut sugar
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 flax eggs (2 tbsp flaxseed meal + 4 tbsp warm water) or 1 regular egg
- 2 cups quick oats (gluten-free if needed)
- ¼ cup melted vegan chocolate (optional, for drizzling)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare flax eggs by combining flaxseed meal and warm water. Let sit for a few minutes to thicken.
- In a medium bowl, mix pumpkin puree, melted coconut oil, sugar, vanilla, baking powder, cinnamon, and flax eggs until smooth.
- Add quick oats and stir until evenly combined.
- Press the mixture into a 9×11-inch casserole dish, spreading evenly.
- Bake for 15 minutes or until edges are lightly golden.
- Cool for 5–10 minutes, then cut into 10 bars. Drizzle with melted vegan chocolate if desired.
Notes
- Pulse rolled oats in a food processor if using instead of quick oats.
- Add nuts, dried fruit, or chocolate chips for extra texture and flavor.
- Top with almond butter, maple syrup, or vegan cream cheese frosting for variation.
- Add a pinch of nutmeg or pumpkin pie spice for a spiced twist.
- Store in the fridge or freezer for easy make-ahead snacks.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 137
- Sugar: 6g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
