These healthy vegan pumpkin pie bars are an addictive gluten-free pumpkin dessert! You’ve been warned. They’re also a great healthy pumpkin recipe that you can enjoy for breakfast too if you like to start your day with something delicious.
Healthy Vegan Pumpkin Pie Bars
OMG! You have got to make and eat all of these oatmeal pumpkin bars…She said to herself two days ago. Don’t worry, I’m still at number 3. Or 4…I’m kinda scared because it’s coming to an end. These gluten free vegan pumpkin bars have a healthy oatmeal crust and are a great, just great healthy make ahead breakfast idea that is so perfect if you’ve got a lot of pumpkin puree somewhere in your home.
I simply love these. Now, I do have a similar butternut squash recipe from a few years ago for a vegan butternut squash crumble pie that I’ve been thinking about ever since making and eating all of it within 3-4 days. Those were some of my most precious pre-pan…. memories. We’re still not allowed to say the bad p word. And if you’re wondering, I’m not talking about panis. It’s something else, you know what and I hope no search engine puts two and two together and makes this post about human anatomy. It’s about an innocent pumpkin recipe, mkay?
Let’s talk about the pumpkin oatmeal bars. They have a crumbly oat crust, a crumble on top and a delicious sweet and creamy pumpkin filling. I am addicted! Sorry, I screamed. In fact, I’m so addicted I think I’m going to make some more pumpkin puree and make these bars again. It’s pretty much the only pumpkin recipe I like and want to eat. And I hope, I HOPE, my inability to focus and follow a recipe doesn’t ruin my breakfast for the next few days.
Vegan Pumpkin Pie Bars Ingredients
The list for this recipe is kinda long, I’m not gonna lie to you. But you might just have everything at home, let’s check:
For the oatmeal crust:
- Coconut oil
- Maple or coconut blossom syrup
For The Pumpkin Filling
- coconut sugar
- coconut oil
Got everything? Good, now let’s see what we’ll be doing!
How To Make The Oat Crust
To make the crust we’re simply going to combine all of the ingredients together and blend them. As always, I like to use my immersion blender, but a food processor or a high-speed blender will work too!
Once you have the “dough”, put it in a small pan and spread with your fingers, pressing it down for form the crust. Oh, I forgot, reserve about 1/3 for the crumble on top.
Now your crust is almost ready.
How To Make These Pumpkin Pie Bars
Make sure to preheat your oven to 180C/350F when you start.
To make the filling for this pumpkin dessert, heat up the pumpkin puree if it’s cold for a bit in a large mixing bowl. Then add in the coconut oil, coconut sugar, vanilla, nutmeg and cinnamon and blend or stir until well-combined.
Spread this pumpkin mixture on top of the oat crust and resist eating it on its own.
Top with the reserved crumble. I did this by grabbing small amounts of the crumble mix and just squeezing it between my fingers as if that little crumble owes me money.
Place those crumbs all over and bake for about 20-30 minutes or until the top looks golden brown and beautiful.
Wait for it…to cool off. You need to let the bars cool off for a few hours, I know life’s hard for me as well. But while you’re working on some other projects these bars will be getting more and more delicious in the fridge. The filling will become creamier and all the flavors will combine. So let it meditate for a few hours in the fridge. I recommend at least 2-3.
Why You’ll Love These Healthy Pumpkin Bars
Because they’re amazing, mkayy??
- They’re delicious
- Pretty healthy
- Easy to make
- Great make ahead breakfast
- and a tasty pumpkin dessert
I hope you enjoy these as much as I did, if you have any feedback or questions, let me know!
More Vegan Dessert Recipes:
Vegan Oatmeal Pumpkin Pie Bars
These vegan pumpkin pie bars have a healthy oatmeal crust, are such an addictive pumpkin dessert and a great healthy make ahead breakfast idea that you will love!
- 2 cups oats
- 4 tbsp coconut oil
- ¼ cup walnuts
- 1 tsp cinnamon
- 2 ½ tbsp coconut syrup
- Pinch of salt
- 1 2/3 cup pumpkin puree, warm
- 3 tbsp coconut sugar
- 1 tsp vanilla
- ¼ tsp nutmeg
- 1 tsp cinnamon
- 3 tbsp coconut oil
- Preheat your oven to 180C/350F.
- Blend the ingredients for the crumble in a food processor, a high-speed blender or in a bowl with an immersion blender. The resulting mixture doesn't need to be super smooth, but it should resemble crumbly dough that sticks together.
- Spread ⅔ of this dough in a small pan lined with parchment paper and press it with your hands to form the crust. Reserve the other 1/3 for the crumble on top.
- Mix the ingredients for the pumpkin filling, you can blend or stir until super smooth.
- Spread the pumpkin filling over the oatmeal crust.
- Form crumbles from the rest of the oatmeal dough and spread over the filling.
- Bake for 20-30 minutes or until the crumble becomes golden brown.
- Let it cool off and refrigerate for about 2-3 hours to allow the pumpkin filling to become more creamy.
- Slice in pieces and enjoy or store in an airtight container in the fridge.
Amount Per Serving: Calories: 370Total Fat: 21gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 42mgCarbohydrates: 42gFiber: 6gSugar: 15gProtein: 5g