-

Pumpkin Spice Oatmeal Bars

Quick easy nourishing and YUMMY vegan holiday snack or breakfast

Pumpkin Spice Oatmeal Bars

Pumpkin Spice Oatmeal Bars: Everybody loves them, they're quick and easy, they keep well and you can freeze them.

What with the nuts, coconut oil, and choc chips, these are not exactly low cal. Delete those ingredients if you want a lower cal snack. They'll still be tasty.

Or just eat one bar. Good luck with that! Why do you THINK I made 2 bars a serving size?

Prep & Cook Time: 50 minutes

Makes 24 bars or 12 Servings

Nutrition Data Per Serving (2 bars): 239 cal, 81 fat cal, 9g fat, 4g saturated fat, 128mg sodium, 38g carb, 3g fiber, 14g sugars, 4g protein. Low cholesterol, good source Vit A and Manganese. Estimated glycemic load 24

Ingredients:

  • 1 1/2 cups unbleached white flour (190g) or 1 1/4 cups gf flour mix (160g)
  • 2 tsp baking powder (10g) (1 Tbsp for gf + 1 tsp baking soda)
  • 1/2 tsp salt (3g)
  • 2 tsp cinnamon (6g)
  • 1 tsp nutmeg (2g)
  • 1 tsp ginger (2g)
Savvy Vegetarian Facebook Page
  • 1/4 tsp cloves (2g)
  • 3/4 cup almond or other non-dairy milk (120ml)
  • 2 Tbsp coconut oil (30ml)
  • Juice of 1/2 lemon (30ml)
  • 1 cups pureed pumpkin (1 can, 360ml)
  • 1 tsp vanilla extract (10ml)
  • 1/2 cup coconut sugar or other granulated sugar (112g)
  • 1 cup quick oats (120g) or rolled oats
  • 3/4 cup vegan chocolate chips (112g)
  • 3/4 cup chopped pecans or walnuts (55g). If using walnuts, soak 20 minutes in boiling water, then drain & rinse, to remove bitterness from the skins

Directions:

Protein Ebook
  1. Preheat oven to 375 degrees F
  2. Oil a 9 x 12 inch baking pan, or line with parchment paper
  3. Combine flour, baking powder, salt, spices
  4. Heat milk + coconut oil on low until coconut oil is melted
  5. Stir in lemon juice, pumpkin puree, vanilla extract, sugar, oats until well blended
  6. Let mixture sit for 1/2 hour
  7. Combine dry with wet ingredients
  8. Fold in chocolate chips and chopped nuts
  9. The texture should be between cookie dough and muffin batter. If the mixture is very stiff, add more liquid.
  10. Spread evenly in baking pan and bake for 30 - 40 minutes minutes
  11. Test for doneness by pressing the cake lightly in the middle. If it springs back, it's done. If not, bake for 10 more minutes.
  12. Cool 15 minutes before slicing and serving

Recipe Tips:

Glycemic Load: Lower the GL by leaving out the chocolate chips and subbing stevia for sugar (coconut sugar is supposed to be lower glycemic than cane sugar, but I suspect it's not THAT much of a difference! Flour is flour, glycemic wise, whether it's gf or wheat.

Metric Equivalents: These bars are our first effort at adding metric equivalents to recipes. With this recipe, we feel that any discrepancies won't matter TOO much. But please feel free to suggest changes while complaining bitterly about our metric ignorance.

Recipe Comments:

Just made these and they did not turn out as I had hoped. They were very dense and tasted bitter with barely perceptible pumpkin spice flavor. Since yours look so delicious and you said that everyone loves them, I am wondering if you might help me figure out where I might have gone wrong as I doubt mine represent the recipe when made well.

Some ideas I have for possible errors: baking powder too old? Overmixed wet mix? I did probably overcook them as they did not seem done at the 30 minute mark. I followed instructions exactly as best as I could with all ingredients including coconut oil, regular Bob's red mill white flour, and homemade pureed baked pumpkin. I dislike overly sweet desserts but felt that if I had not added chocolate chips then they would have been very bland. Thanks if you have any suggestions as I love the idea of oatmeal bars to have handy for breakfast or snack and I have loved so many of your other recipes and helpful hints! - R.

I would like to re-test these for you, but I'm living in Mexico through Feb, and couldn't find canned pumpkin, plus I don't have an oven right now. There are lots of different possible variables in the problems you had, but here are a few suggestions:

Bitterness: If you used walnuts, it could be the bitter skins. I always soak walnuts in boiling water for 20 minutes, then rinse. That gets rid of any bitterness. It could be the chocolate. If you used dark vegan chocolate chips, those can be bitter. Sometimes spices can be bitter, although that's rare.

Flavor: Try currants, cranberries or raisins if you want less sweet, and up the spices or add some orange zest for more flavor

Dense Texture could be old baking powder, or it could be not enough baking powder. I tested it with 1 Tbsp initially, and thought the result was too cakey, but I'd try increasing it again. You could also add 1/2 tsp baking soda. Variations in different brands of all purpose gf flour mix could mean you need to add more or less liquid to the recipe. Or if the pumpkin puree was very thick, the recipe might need a bit more liquid or less pumpkin.

Hope this helps! Thanks very much for your feedback, I'll retest asap - Savvy Veg

Thanks for your response. I tasted the bars again yesterday and no longer taste a bitter flavor and I can better appreciate the pumpkin spice flavor. I guess the main issue is that they are very dense. And my baking powder is actually pretty old so I wonder if that is the cause. I might try them again with fresh baking powder and/or canned pumpkin! - R.

Your comments & questions help improve our recipes, so don't be shy! Contact Us

More Oaty Breakfast or Snacks:

More Bar Recipes:

Quinoa Recipe Ebook
Butterscotch Brownies Chocolate Fudge Brownies Cocoa Nibbles Figaros Cookie Bars Vegan Lemon Bars Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; Print
Pinterest   pin_it_button   Google+  
Subscribe
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; pinit_fg_en_round_red_32




Savvy Vegetarian