Vegan Pumpkin Oat Bars {Easy Healthy Snacks}
Hello there friends! I live for a good snack, and oat bars are such an easy way to get in quick nutrition no matter if you are on the go or need some fuel at home.
Oats are something that I always have in my pantry–steel cut and rolled oats as they are both good for different preparations. Given their popularity, I’m assuming many of you reading this most likely have some on hand, as well. Homemade oat bars are extremely versatile in that you can put some together with any number of ingredients you generally keep on hand. Though I used certain items I had in this batch, I’ll try to give you some subs for what you might currently have in your own kitchen.
I still have a bag of amaranth that lurks in my pantry, so I thought this was a great opportunity to puff some up in a pan and add it in for texture and a little nutty flavor. If you don’t have any on hand, please feel free to omit! I know it is not something that I always buy but just happened to purchase a bag a while back to try it out. It works great in granola, as well, if you do happen to want to give some a try!
This combination was not too sweet, but had just enough fruit and maple syrup mixed in to satisfy that late afternoon snack monster that rears its head on me most days. Though pumpkin is usually reserved for fall recipes, I still have a few bags of roasted, pureed heirloom pumpkin in the freezer to use up. You can easily use canned if you don’t have homemade, as canned pumpkin is another pantry staple I love to keep on hand. I’ll toss it in oatmeal, smoothies, or even curries (like I have on the stove right now) to add a creamy texture or that extra hit of vitamins and other nutrients. It’s a great way to get kids to eat some veggies without even realizing it!
Alright, I’m keeping my “chatter” short and sweet to get right to the recipe. I’m sure that’s what most of you pop by here for anyway. Happy and health snacking!
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit and lightly oil an 8-inch by 8-inch baking dish.
- Place your dry ingredients into a large bowl and mix together. Next add in the pumpkin and maple syrup and combine all of the ingredients. If it seems a little bit dry you can add a few tablespoons of water or plant milk. My puree was more moist than most canned I have gotten in the past, so I didn’t need any extra liquid.
- Scoop out the mixture into the prepared dish and evenly spread it out. Place uncovered into the oven and cook for 35 minutes. Let cool for about 30 minutes before cutting and enjoying! These are more of a soft bar, but I would imagine a little less wet ingredients would yield a crispier result. Perhaps an option to explore for the next round…
