This vegan pumpkin bars recipe is a delicious sweet autumnal treat, that’s also breakfast friendly too in you need something to grab and go.
The base is no bake and the filling is quick to prep, so they’re easy to put together and set aside for later. There’s nothing too complicated in the base, so it’s a fun one to make with little ones as well.
Further Reading: What’s in Season in October?
Nutritional Information
These pumpkin bars can be served as bars for a snack/ breakfast option, or smaller squares. The recipe makes 8 bars or 16 squares, and the following information is based on 8 bars per recipe.
Each bar contains 209 calories, 2.5g of fibre, 4g of protein and 10% of the recommended daily amount of vitamin B2.
You May Also Like: Chocolate Chip Pumpkin Loaf Recipe
Substitutions
The pumpkin can be substituted for butternut squash or sweet potato if you’re in a pinch, but this swap isn’t recommended. Canned pumpkin puree is also an option if you aren’t using fresh pumpkin.
I used date syrup in this recipe, but that can be swapped for any liquid sweetener of your choice, such as maple syrup or agave. And the oats can be substituted for regular oats if gluten free isn’t a necessity for your dietary requirements.
You can swap the pecans for any other nuts of your choice, walnuts or macadamia nuts would both work really well. You could also substitute them for something like pumpkin seeds. However, the nuts and chocolate chips in this recipe are both optional add-ins that can be skipped for a simple oat layer if you’d prefer to keep things simple.
How to store and does it keep?
Store in an air tight container and keep refrigerated and they will last 4-5 days. If they’re kept unrefrigerated but in a cool and dry location, they’ll last for up to three days. Keep out of direct sunlight.
Vegan Pumpkin Bars Recipe
Sweet vegan pumpkin cream bars with a pecan chocolate oat base and topping.
This recipe is gluten free, dairy free, soy free (depending on your choice of dairy alternatives) and vegan.
Vegan Pumpkin Bars Recipe
Ingredients
- ½ cup vegan butter
- ¼ cup brown sugar
- 1 ½ cups GF rolled oats
- 20 g chocolate chips optional
- 20 g chopped pecans optional
Filling
- 1 cup pumpkin puree
- 1/3 cup cashews
- 1 ½ tbsp cornflour
- ¼ cup date syrup
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
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Line a 4-inch square baking dish with greaseproof paper and set aside. Overhang the edges to lift the bars easier from the baking dish.
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Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved, then mix in the oats, chocolate chips and pecans (if using)
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Reduce to low heat and mix until ingredients are well blended.
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Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer.
Filling
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To make the pumpkin puree from scratch, chop ½ a small pumpkin and boil for approximately 25 minutes, then mash until smooth.
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Blend the filling ingredients together in a blender and pour over the base, spreading as evenly as possible
To Finish
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Pour the remaining oat mixture over the chocolate layer, pressing in gently.
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Refrigerate 2 to 3 hours or overnight.
Serve and enjoy!
Until next time,
Sophie
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