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Pumpkin Oat Power Bars: A Healthy Snack Delight!

Pumpkin Oat Power Bars – Healthy Fall Snack Fuel!

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Pumpkin Oat Power Bars are a healthy and delicious snack, packed with nutrients and perfect for on-the-go energy.

Ingredients

Scale
  • 1 cup rolled oats
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup almond butter (or peanut butter)
  • 1/4 cup honey or maple syrup
  • 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup chopped nuts (walnuts or pecans)
  • 1/2 cup dried cranberries or chocolate chips (optional)
  • 1/4 cup flaxseed meal (optional for added nutrition)

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, allowing some paper to hang over the sides for easy removal later.
  2. In a large bowl, combine the rolled oats, cinnamon, nutmeg, salt, and flaxseed meal (if using). Stir until the ingredients are well mixed.
  3. In a separate bowl, mix the canned pumpkin puree, almond butter, honey (or maple syrup), and vanilla extract until smooth and creamy.
  4. Pour the wet mixture into the dry ingredients and stir until everything is well combined. The mixture should be thick. If you’re adding nuts and/or dried cranberries or chocolate chips, fold them into the batter at this point.
  5. Transfer the mixture to the prepared baking dish and spread it out evenly, pressing down firmly to ensure it holds together during baking.
  6. Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
  7. Allow the bars to cool in the pan for about 10-15 minutes, then lift them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares or bars.
  8. Store the bars in an airtight container at room temperature for up to a week or refrigerate for longer freshness.

Notes

  • Feel free to customize the nuts and add-ins according to your taste preferences.
  • Ensure you use canned pumpkin puree and not pumpkin pie filling.

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