If it’s September, then you’re in the clear to start making pumpkin things…
Like these Vegan Pumpkin Chocolate Chip Oat Bars. At least that’s what I tell myself! Although I make pumpkin things throughout the year because it’s comforting and makes me happy. Also I eat for my cycle which means pumpkin in the luteal phase 🙂
Bloggers love to blog about pumpkin though! I’m well aware and proud to be one of them. I can’t help myself haha.
There has been a bittersweet sense of fall in the air since September arrived. This was a really fun and somewhat relaxing summer so I’m ready for all the fall things, plus there are lots of exciting things happening around here! My book (The Happy Hormone Guide) is coming out on September 10th, I have my bachelorette party at the end of September and we’re getting married on December 6th in Mexico! Did I mention we are going on a safari honeymoon to South Africa?! It doesn’t feel real so I’m actually pinching myself. I have lots to be grateful for so I’m trying to soak it all in and savor the special moments 🙂
But you came for these delicious vegan pumpkin bars so let’s get to those!
I wanted to name them breakfast bars but they have chocolate chips… this doesn’t bother me or stop me from eating them for breakfast but maybe some people would be offended? Either way, they are not overly sweet and can most definitely be enjoyed with a hot cup of coffee or tea, or my creamy caffeine-free latte. Mmmm! Even my golden milk turmeric latte would play nice with these breakfast-like bars!
First off, these gooey bars couldn’t be easier since everything is made in one bowl and takes about 10 minutes to throw together. Pumpkin, peanut butter, vanilla, maple syrup and a little almond milk are mixed with gluten free flour, oats, warming pumpkin spices and pecans! Your kitchen will smell like actual heaven. Plus the vegan chocolate chips add that special touch so I couldn’t resist adding them to the mix.
I hope you savor every last flavorful bite of these cozy bars!Print
Vegan Pumpkin Chocolate Chip Oat Bars (Gluten Free)
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 9 1x
- Category: Baking
- Method: Mixing Bowl, Oven
- Cuisine: Fall Baking
Deliciously comforting, full of dreamy pumpkin spice flavor and sweet chocolate chips to finish it off!
1 1/4 cups gluten free all-purpose flour
1/2 cup gluten free oats (yes they exist)
2 teaspoons cinnamon
1.5 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 cup pumpkin pureé (not pumpkin pie filling)
3/4 cup unsweetened almond milk (or any nut milk)
1/2 cup natural peanut butter (or any nut butter)
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/3 cup vegan chocolate chips
1/4 cup pecans (optional)
Heat oven to 350 degrees F. Line a 8×8 square baking dish with parchment paper.
In a large bowl, mix the flour, oats, cinnamon, pumpkin pie spice, ginger, baking powder and sea salt together until well combined. Then add in all the wet ingredients: the pumpkin, almond milk, peanut butter, maple syrup and vanilla and mix until thoroughly combined. Fold in the chocolate chips and pecans.
Transfer to the baking dish and bake for 30 minutes!
Let cool for 10-20 minutes and slice into squares. Enjoy!
Store leftovers in an airtight container.
Keywords: vegan pumpkin bars, vegan pumpkin breakfast bars, vegan pumpkin oat bars, gluten free pumpkin bars, vegan pumpkin chocolate chip bars, vegan pumpkin bar recipe
I am new to plant based eating and saw your presentation today at the Plant Based + Method Summit. I am always looking for simple easy vegan meals to follow. I just finished my 21 day challenge to see how I liked being vegan and surprising, it was easier than I thought to give up meat and dairy and just eat starch, veggie and fruit based instead. I am starting my journey eating this way. So far, so good. I feel great1 Thanks for your hormone presentation. I am also interested in clearing up the PMS symptoms I have by eating correctly so I enjoyed your presentation on that. Sincerely, Tanya an old Midwest girl and now a Cali girl.
They were delicious! My partner and I are both vegan and stay away from refined sugar and these were a hit! I made them with almond butter which required a little extra cooking time but other than that they were perfect!
Sound and look amazing, will give a try!
Are they good to freeze?
These sound sooooo delicious and like exactly what I need with this abrupt seasonal change! Thank you!
I can’t wait to try this recipe!! I don’t eat gluten free so I don’t have GF flour… do you think I could sub spelt flour?
For sure! The recipe is forgiving and spelt flour is similar enough.
Can you use almond flour instead of the GF all purpose flour?
Hi Megan, I haven’t tried it so I’m not sure! Almond flour is a little different but you could definitely try it! You might have to adjust the wet ingredients (pumpkin and almond milk) to be a little less. I have tried it with a mix of oat flour and chickpea flour though and they turned out great so I think the recipe is forgiving with different flours 🙂
Hope this helps!
These look so yummy, thanks for sharing!! Cannot wait to try them out!
Thanks Kate! Hope you love them 🙂