These pumpkin pie bars are healthy, vegan and refined sugar free. They’re easy to make and are the perfect autumn treat that the whole family can enjoy.
Here in the UK we had an epic summer. It was hotter than it has been since 1976. That meant a lot of trips to the paddling pool, a lot of dry grass in the parks and a LOT of ice lollies. We got away from the UK for a few weeks and took a trip to Malaysia, where it was actually cooler than Europe (but a lot sweatier!).
I made a vegan version of the Malaysian classic breakfast dish nasi lemak over on my other blog, Cook Veggielicious if you’re interested in checking it out.
Now that the summer is over (although the sun is still shining here) it’s time to think about autumn and all the treats that this season brings. The kids have already had a lot of fun hunting for acorns and conkers in our beautiful local park. We’re looking forward to a pre-school trip to the apple picking farm and I’m looking forward to pumpkin everything!
How to make pumpkin pie bars
I’ve started pumpkin season with these bars. They’re a bit like a soft version of a flapjack and I find that this texture works really well for younger kids. They’re sweetened with dried fruit and maple syrup. For really little kids you can leave the maple syrup out if you wish. And if you wanted to add these to a lunchbox you could replace the nuts with some chopped pumpkin or sunflower seeds.
I hope you enjoy them – what is your favourite pumpkin recipe?
Pumpkin pie bars
These pumpkin pie bars are healthy, vegan and refined sugar free. They're easy to make and are the perfect autumn treat that the whole family can enjoy.
Ingredients
- 1/2 can pumpkin puree 212g
- 250 g rolled oats
- 120 ml coconut oil or vegan butter melted
- 1 tbsp ground flaxseeds optional
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- pinch nutmeg
- 50 g chopped nuts I used almonds
- 2 tbsp maple syrup
- 50 g raisins or chopped dried fruit eg dates, figs, apricots
Instructions
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Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line a roasting tin with greaseproof baking paper. I use a 20x30cm tin.
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Mix all the ingredients together in a large mixing bowl, then transfer to the lined tin. Press down with the back of a wooden spoon so that you have an even surface and the mixture goes into all the corners.
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Bake in the pre-heated oven for 20-25 minutes until turning golden brown.
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Remove from the oven and cut into squares while still in the tin. Allow to cool completely in the tin before removing. Store in an airtight container.
Other pumpkin recipes
Vegan pumpkin waffles (on my vegan food blog Cook Veggielicious)
Pin pumpkin pie bars for later
These are such a good alternative to a sugary traditional flapjack! Thanks for a recipe I’d never have thought of myself.
So glad you enjoyed them Catherine! Thanks for commenting x