Description
These Pumpkin SunButter Breakfast Bars are soft, chewy, and packed with cozy fall flavor. They’re vegan, gluten-free, and perfect for meal prep!
Ingredients
- 1 cup pumpkin purée
- 1/2 cup Organic SunButter
- 1/3 cup pure maple syrup
- 1/4 cup unsweetened almond milk
- 2 cups old-fashioned rolled oats
- 1/2 cup oat flour
- 2 TBSP ground flaxseed
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/3 cup chopped pecans or walnuts, optional
- 1/3 cup chocolate chips, optional
Instructions
- Heat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.
- In a large bowl, whisk together the pumpkin, SunButter, maple syrup, and almond milk until smooth.
- Add the rolled oats, oat flour, flaxseed, cinnamon, pumpkin pie spice, baking powder, and salt. Stir until everything is evenly combined.
- Fold in the nuts and/or chocolate chips, if using. Let the batter sit for 5 minutes so the oats can begin absorbing some moisture.
- Spread into the prepared pan and smooth the top. Optional to sprinkle a few extra oats, pumpkin seeds, or chocolate chips over the top for aesthetics!
- Bake for 25–30 minutes, until the edges are lightly golden and the center feels set when gently pressed.
- Cool completely in the pan before slicing into 9 thick squares. They’ll firm up considerably as they cool.
- Store leftovers in the fridge for up to one week and in the freezer for several months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast, Snack, Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free