Healthy pumpkin pie bars

Great for kids

These pumpkin pies are a little bit like a soft version of a flapjack (a sweet, chewy bar made from oats, butter and syrup that's popular in Britain). This texture works really well for younger kids.

They're sweetened dried fruit and maple syrup to cut down on the refined sugar.

For really little kids you can leave the maple syrup out if you wish. And if you wanted to add these to a lunchbox, or you have allergies, you could replace the nuts with some chopped pumpkin or sunflower seeds.

Ingredients

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

To make these pumpkin pie bars you will need:

• pumpkin purée - from a can* or make your own
• rolled oats
• coconut oil or vegan butter melted
• ground flaxseeds, optional
• ground cinnamon
• ground ginger
• pinch nutmeg
• chopped nuts eg almonds
• maple syrup
• raisins or chopped dried fruit eg dates, figs, apricots

Equipment

To make these bars you will need:

• a mixing bowl*
• wooden spoon*
• baking paper*
• brownie tin* - or oven dish measuring roughly 27cm x 20cm (7 x 11 inch)

Storage

Allow to cool completely in the tin, cut into squares or bars, then store:

• in an airtight container for 2-3 days
• in the freezer - freeze on a tray for an hour then transfer to a freezer-proof bag or box. Label and date.

More pumpkin recipes

If you like this you might also like these recipes:

• Pumpkin madeleines
• Spiced pumpkin loaf
• Baked pumpkin doughnuts
• Vegan pumpkin waffles (on my vegan food blog Cook Veggielicious)

Or you might like my homemade fig rolls.

How to make pumpkin pie bars

If you've made this recipe please a star rating and comment below. Thank you!

Pumpkin pie bars

Mandy Mazliah

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Snack

Cuisine International

Servings 12

Calories 224 kcal

Equipment

• Mixing bowl
• Wooden spoon
• Baking paper
• Brownie tin (oven proof dish)

Ingredients

 

MetricUS Customary

 

1x2x3x

• ½ can pumpkin puree 212g
• 250 g rolled oats
• 120 ml coconut oil or vegan butter, melted
• 1 tablespoon ground flaxseeds optional
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• pinch nutmeg
• 50 g chopped nuts I used almonds
• 2 tablespoons maple syrup
• 50 g raisins or chopped dried fruit, eg dates, figs, apricots

Instructions

 

• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line a brownie tin or oven proof dish measuring roughly 20x27cm* with greaseproof baking paper.
• 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.
• Bake in the pre-heated oven for 20-25 minutes until turning golden brown.
• 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.

Notes

1. Roughly 7 inch x 11inch
2. Nutritional information is approximate and is intended as a guide only

Nutrition

Calories: 224kcalCarbohydrates: 22gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 4mgPotassium: 180mgFiber: 3gSugar: 3gVitamin A: 2757IUVitamin C: 1mgCalcium: 28mgIron: 1mg

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