These Healthy Pumpkin Oatmeal Breakfast Bars are the easiest breakfast meal prep! It takes less than 10 minutes of prep time and is loaded with wholesome ingredients, vegan, gluten free and nut free! This breakfast bake is sweet and super light a fluffy! It is made with minimal ingredients and can be made high protein as well!
For more vegan breakfast meal prep try these recipes:
5-MINUTE MICROWAVE APPLE CRUMBLE FOR ONE
Easy Healthy Cinnamon Rolls In A Mug Recipe
WHAT INGREDIENTS DO I NEED FOR MY HEALTHY PUMPKIN OATMEAL BREAKFAST BARS?
- Ground Flaxseed
- Water
- Rolled Oats
- Oat Flour
- Pumpkin Spice
- Pumpkin Puree
- Baking Powder
- Salt
- Maple Syrup
- Plant Milk of choice
- Chocolate Chips
HOW TO MAKE YOUR HEALTHY PUMPKIN OATMEAL BARS?
This Healthy Pumpkin Oatmeal Bars for breakfast takes only 10 minutes of prep time! It’s the ultimate easy breakfast meal prep you’ll ever try!
First,Prepare your Flaxseed Egg first; in a small bowl add the ground flaxseed and water and let sit for 5 minutes to thicken. This is going to be used as your sub for the egg.
Second,Add in all of the wet ingredients ( Pumpkin Puree, Flaxseed Egg,Plant Milk, Maple Syrup,Pumpkin Puree) and mix!
Finally, Add the baking dish into the oven into an 8×8” baking dish and sprinkle extra chocolate chips on top (optional). Bake at 375°F 176°C and bake for 30-35 minutes or until a toothpick comes out clean, but the top is still soft to touch.
IS THIS PUMPKIN OATMEAL BAR GLUTEN FREE?
Yes, simply sub the normal rolled oats with gluten free oats. and use a. gluten free oat flour ,and gluten free flaxseed.
WHAT IF I DON’T HAVE OAT FLOUR?
If you don’t have oat flour, you can replace the oat flour with 1/3 cup gluten-free oats. Bake an additional 5 – 10 minutes. It will be a little on the denser side. But still chewy and yummy!
Or you can make your own oat flour simply by adding your gluten free rolled oats to a blender and blending .
HOW TO EAT YOUR PUMPKIN OATMEAL BARS?
First of all these Pumpkin bars are perfect to make fro Thanksgiving breakfast, and also an amazing autumn snack you can make yourself at home using pumpkin puree which you can find available during the pumpkin season.
It is a perfect snack to satisfy your dessert cravings, yummy and yet healthy, gluten free and vegan.
Currently I am making them in this period adding two scoop of protein powder to it , which make them even healthier!
SOME TIPS FROM YASMIN
Remove the added sugar. You can omit the maple syrup if you prefer to have no added sugar. You can also swap it for an extra banana, few medjool dates for naturally sweetness!
Make it high protein! You can easily make this high protein by adding in some vegan protein powder. Add in two scoop of your favorite vegan protein powder along with a third cup of extra plant milk. The protein powder will absorb some of the liquid so it’s important to add in some extra!
Make a quinoa breakfast bars! You can switch this breakfast bake up and add in some quinoa as well! Try a mixture of half quinoa and half oatmeal.
Double the recipe! This bake makes about 9 small serves, but it you have a bigger appetite double the recipe! I can eat half of this easily! So if you’re like me and like having big breakfasts, I would double it!
Use canned puree it is much quicker if you use canned puree if you don’t have pumpkin in season or not enough time to make the pumpkin puree yourself.
STORING YOUR PUMPKIN OATMEAL BREAKFAST BARS
You can store your pumpkin oatmeal breakfast bars in the fridge for up to 5 days! Try transferring it into separate containers so your breakfast is pre-prepped for you! You can eat your bake cold, heat it up in the microwave or oven, or take it with you on the go!
👉Store these in the freezer for months so you always have yummy dessert on hand!!
OTHER RECIPES YOU’LL LOVE!
Gluten free Maple baked donuts
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HEALTHY PUMPKIN OATMEAL BREAKFAST BARS
Equipment
- Baking dish 8x8''
Ingredients
Flaxseed Egg
- 1 Tbsp Ground Flaxseed Gluten Free
- 2½ Tbsp Water
Wet Ingredients
- 1 Cup Pumpkin puree
- 1¼ Cup Mple syrup
- 1¼ Cup Oat milk or other milk of choice
Dry Ingredients
- 2 Cups Rolled oats Gluten Free
- ½ Cup Oat Flour Gluten Free *
- 2 tsp pumpkin pie spice
- 1 tsp Baking powder
- ½ tsp Salt
- ¼ Cup vegan chocolate chips
Instructions
- Make the flaxseed egg and let sit for 5 minutes to thicken
- Preheat the oven to 375 F/ 176C Grease or line an 8x8 baking dish with parchment paper.
- In a mixing bowl, whisk together all the wet ingredients (pumpkin puree, flaxseed egg maple syrup, and milk).
- Add in the dry ingredients (gluten-free rolled oats, pumpkin spice, baking powder, sea salt. Combine gently with a spatula.
- Fold in chocolate chips if using any.
- Pour the mixture into an 8x8 baking dish and sprinkle extra chocolate chips on top (optional). Bake 30 - 35 min or until a toothpick comes out clean, but the top is still soft to touch.
- Let it cool in the pan for 10 minutes then take it out on a cooling rack. Cut into squares and enjoy!
Video
Notes
- *If you don't have oat flour, you can replace the oat flour with 1/3 cup gluten-free oats. Bake an additional 5 - 10 minutes. It will be a little on the denser side. But still chewy and yummy!
- You can make your own oat flour by blending the rolled oats in a high-speed blender
