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Vegan Pumpkin Walnut Oatmeal Bars

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Vegan Pumpkin Walnut Oatmeal Bars

Kaari
The Cook
8 Servings
12 Ingredients
5 Comments

A delightful breakfast for autumn mornings on the run, these Vegan Pumpkin Walnut Oatmeal Bars capture the flavors of spiced pumpkin and baked oatmeal in every bite.

Read More
8 Servings
12 Ingredients
5 Comments

Ingredients

  • ⅓ cups peel and mash Banana
  • ⅓ cups Pumpkin, Canned
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Cinnamon #1
  • ¼ teaspoons Nutmeg
  • 1 cup Rolled Oats, Quick Cooking
  • ¾ cups chop Walnuts #1
  • ⅛ cups Brown Sugar
  • ¼ teaspoons Cinnamon #2
  • ⅓ cups chop Walnuts #2

Containers

Supplies

  • Labels
  • Cooking Sprays
  • 1.Baking Pan, 8x8
  • Plastic Wraps

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a medium mixing bowl, combine banana, pumpkin, and vanilla.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a medium mixing bowl, combine banana, pumpkin, and vanilla.
  2. Stir in baking powder, baking soda, cinnamon #1, and nutmeg.
  3. Stir in oats and walnuts #1.
  4. Pour into indicated number of greased 8x8 baking pans.
  5. In a bowl, stir together brown sugar, cinnamon #2, and walnuts #2. Sprinkle over top of pumpkin mixture in pan, slightly pressing down to secure.
  6. Bake at 350 degrees for 35 minutes.
  7. Serve warm or at room temperature.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1 bar
Amount Per Serving
Calories
188
Total Fat
12g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
56mg
Total Carbohydrates
18g
Fiber
3g
Sugar
6g
Protein
4g
WW Freestyle
6

Categories

plant-based, shellfish-free, fish-free, soy-free, vegetarian, vegan, dairy-free, fall, winter, low-fodmap, egg-free, kid-friendly, kosher

Categories

plant-based, shellfish-free, fish-free, soy-free, vegetarian, vegan, dairy-free, fall, winter, low-fodmap, egg-free, kid-friendly, kosher

5 Comments

Join the discussion

  1. Hi Lisa, great recipe! My baby is due in March and this would be a great recipe for noshing while nursing, so I just mixed two bags of dry ingredients together and labelled to add a banana + 1/3c of pumpkin purée to each. One always wants to have easy cooking on hand with a newborn around, but you have energy in the second trimester and then not a lot in the third until the nesting pre-labour frenzy begins (at least that’s true for me). So thanks, you solved my problem of cooking healthy food in advance with this recipe! Hope this might inspire someone else too.

    Reply

    1. Adding to say I didn’t add liquid vanilla extract because it’s not available here in Belgium, but vanilla-flavoured sugar is so it’s a dry ingredient. Those using vanilla extra might want to put that on the wet ingredients to add label.

      Reply

  2. I just started with OAMM, and I wanted to test out a few recipes before my big cooking day to make sure they were palatable. I made these last night, and they are super yummy. HOWEVER, there was no way this recipe would make an 8×8 pan of bars. I put it in the pan, and immediately realized it wasn’t going to work. I made a second batch and combined it with the first (so I ended up doubling the recipe), and that was perfect for an 8×8 pan. Just wanted to let you guys know!

    Reply

    1. Thank you Amanda for sharing this information with us! I am passing along to our recipe developers to make the necessary adjustments!

      Reply