Pumpkin pie bars

pumpkin bar bars on brightly coloured background

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

Cook Time 20

Total Time 30

Course Snack

Cuisine International

Servings

Calories 224 kcal

Equipment

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

Ingredients

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

Roughly 7 inch x 11inch
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

Keyword pumpkin pie bars