Pumpkin Oat Bars

Awwwww it’s that time of year again!  The weather is starting to cool, leaves are changing and bad sweater Christmas parties are around the corner!  The part I like most about the fall season is that it’s time to revisit my favorite pumpkin recipes!  This year, we decided to incorporate the flavor into our oat bars to bring the holiday seasonings with you on the road.  This has a well balanced flavor, and like the other oat bar recipes, satisfying to the last bite!


Dry Ingredients

  • 4 cups Thick Rolled Oats
  • 1/4 cup crushed Walnuts or crushed Pecans
  • 1/4 cup Pumpkin Seeds
  • 1/4 cup Maca Powder
  • 1 cup of Buckwheat Flour
  • 1/2 cup Flax Meal
  • 3 Dates, chopped
  • 3/4 cup Raisins
  • 1 teaspoon Baking Soda (add as last dry ingredient)
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Clove
  • 1/4 teaspoon Ginger
  • 1/2 teaspoon Salt

Wet Ingredients

  • 2 cups unsweetened almond milk
  • 1 cup Pumpkin (3/4 of a can)
  • 1 teaspoon vanilla
  • 1 tablespoon Chia Seeds (add with vanilla and almond milk before mixing with dry ingredients)

Mix all the dry ingredients together in a large mixing bowl.  While you are getting the dry ingredients ready, measure the almond milk, then mix in the vanilla and chia seeds.  Allow this to sit for a few minutes while you mix together the dry ingredients.  Add pumpkin to dry ingredients, but do not mix in until the almond milk is added.  Pour the almond milk mixture over top and mix everything together.  Ensure you don’t see any dry parts that haven’t been absorbed by the almond milk.  You will notice that this mixture gets pretty thick as you mix it.  This is normal as the moisture interacts with the flax and chia seeds.

Lightly coat a 12″x 8″x 2″ Pyrex or other type of baking dish with coconut oil and place the mix in and spread evenly.

Bake for 18-20 minutes @ 375.

Cool for 5 minutes, cut into squares (4 wide by 6 long for a total of 24 bars) and place on cooling rack to prevent over-drying for about 15-25 minutes.

Either place the bars in a storage container of your choice, or if you are taking them on a trip, then I recommend a quart sized zip lock bag.  I manage to squeeze 9 bars into each bag and usually bring 2 bags on each 4 day trip.

**With all the oat bar recipes, we do not use any refined sugar.  All the sweetness comes naturally from the pure food ingredients.  For this reason, you will notice that the sweetness really shows itself after the oat bars have had a chance to sit overnight  allowing the sugar to release and mix in with the rest of the ingredients.

Additionally,  they share the same nutritious base!  The rolled oats are a great whole grain source of protein and fiber, as well as a variety of minerals, and help reduce the risk of heart disease.  They have a relatively low count of omega 6 to omega 3 which is balanced with the use of both flax seeds and chia seeds, which are the only seed sources that are higher in omega 3 than omega 6.  The flax seeds are high in minerals and lignans, and reduce the risk of prostate and breast cancer.  We went with walnuts for a reason, as they have a better ratio of omega 3 to omega 6 than most other nuts.  Other research shows them to have an anti-inflammatory effect as well.  All seeds are great sources of phytosterols, which dramatically reduce cholesterol, so we went with pumpkin seeds for the flavor and texture.  Also, seeds are a great source of tryptophan, an amino acid that aids the brain’s ability to absorb serotonin, when consuming a plant based diet.  They are mini mood enhancers!  We choose almond milk over dairy for obvious reasons, to learn more, visit the science behind it section of our website.**

So you can’t go wrong with these bars!  Just choose the flavor you like the most, or rotate them through for some variety.