These bars are the ultimate Fall breakfast – well at least so far. They’re soft, chewy, and nicely thick. Oh and sweet of course. Just perfectly dense and delicious overall!
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So I’ve never had anything pumpkin before trying out this recipe; Go ahead, judge me. You’d probably think that after being in the US for over 5 years now I must have been curious about the whole pumpkin obsession during fall.
But for some reason it never happened until now. Maybe it’s because for 4 of those years I was in college, and just like your typical undergrad on a budget, I would just shove whatever cheap food I could get my hands on, down my throat.
After finally deciding to get on board the Pumpkin Express and being in so many minds as to what my first-ever pumpkin dish should be, I picked these Pumpkin Pecan Oat Bars.
Why? Because another food blogger I follow posted this recipe and seemed to love it way too much! I did modify it a little, but shoutout to Gabriella (@grubs.by.gabs) here.
All those pancake and waffle ideas went lower down the list.
Definitely made the right call there. These bars are just amaze! They’re a good make-ahead recipe for an on-the-go breakfast or snack, but have them warm out of the oven and they’re so much better.
Pro tip: Dip them in some thick vanilla protein shake, and you’re going to be in heaven. At least I sure was!
Now I don’t follow the diet, but these bars are Vegan since I used a flax egg instead of a regular one. Low calorie and low cholesterol ftw!
Another thing that makes this recipe healthy: It doesn’t have any oil! This is because the pumpkin serves as a substitute.
Pumpkin Pecan Baked Oatmeal Bars
Ingredients
- 1 tsp Flaxseed Meal, 2g
- 1 Tbsp Water
- ⅓ cup Rolled Oats, 60g
- 2 tsp Chia Seeds, 9g
- ⅔ tsp Baking Powder
- ½ tsp Pumpkin Pie Spice
- ⅛ tsp Cinnamon, Ground
- ⅛ tsp Cloves, Ground
- ⅛ tsp Salt
- ⅓ cup Almond Milk
- ¼ cup Pumpkin Puree, Canned, not Pumpkin Pie Filling, 61g
- ½ tsp Vanilla Extract
- Stevia Sweetener, 2 Tbsp sugar worth (Use your brand's Conversion Chart)
- 3 Tbsp Pecans, Chopped and Divided, 22g
Instructions
- Preheat oven to 350°F.
- Line a 5” x 5” glass baking dish with parchment paper or foil and lightly grease.
- Make flax egg: Combine flaxseed meal and water in a small bowl and set aside for 5-7 min.
- Pulse half the oats in a food processor for 30 seconds to make oat flour.
- Transfer to a bowl, add baking powder, spices and salt, and mix well.
- In a large bowl, whisk together flax egg, almond milk, pumpkin, vanilla, and sweetener.
- Add dry ingredients to wet, and whisk lightly to combine.
- Fold in 2 Tbsp pecans.
- Pour mixture into prepared dish and flatten with back of a spoon.
- Bake for 15 min, top with remaining pecans, bake for another 10 min until top is browned.
- Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 45 minutes and cut into slices.
Notes
- Make sure to use pumpkin puree, and not pumpkin pie filling.
- Cool bars completely before storing.
- Fridge: 1 week in an airtight container
- Freezer: 1 month in an airtight, freezer-safe container. Thaw and heat in microwave at 10 sec increments until warm, before eating.
- Servings: 3 bars (1” x 1.5” x 4.5”) | Serving size: 1 bar
- Calories: 176kcal
- Fat: 9.1g | Saturated fat: 1g
- Carbohydrates: 19.7g | Fiber: 4.9g | Sugar: 1.7g
- Protein: 4.5g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!