Breakfast
Pumpkin Baked Oatmeal Vegan
A fall recipe that the whole family will love
When I used to work in the office full time, prepping breakfast ahead of time was always such a big life savor for me. Having a healthy breakfast that was ready to go in the morning not only saved me time, but allowed me to eat something healthy and homemade.
These pumpkin baked oatmeal bars are soft, chewy and sweet. They are jam packed with nutrients like pumpkin, ground flax and organic oats. This recipe also has mashed banana in it, so it’s perfect for when you have some spotty bananas left on the counter.
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Ingredients in Pumpkin Baked Oatmeal
You know what they say, breakfast is the most important meal of the day. This is because you’re breaking your fast from dinner the night before, so it’s always good to have a nutritious breakfast. These pumpkin baked oatmeal bars are exactly that. Pumpkin is really good for your immune system since they contain a ton of different vitamins and minerals. The pumpkin combined with the fiber will set you off to have the perfect morning.
- mashed banana
- pumpkin
- almond butter
- ground flax
- old fashioned oatmeal
- baking powder
- salt
- cinnamon
- pumpkin pie spice
- brown sugar
- vanilla extract
- vegan chocolate chips
How to make pumpkin baked oatmeal bars
Another reason why I love these oatmeal bars so much is because not only do they taste delicious, but they are also incredibly easy and quick to make. All we are going to do is mix the wet ingredients, and then in the same bowl add in the dry ingredients, pour into a baking dish and bake for 20 minutes. It’s that easy!
To start, preheat the oven to 350F and prepare an 8×8 baking dish by lining it with parchment paper.
Next, in a large mixing bowl add in the mashed banana, pumpkin, almond butter, brown sugar and vanilla extract. Mix with a whisk until ingredients are well incorporated.
Then, add in the ground flax, oats, baking powder, cinnamon, salt and pumpkin pie spice. Mix with a rubber spatula until a thick dough is formed. Fold in the vegan chocolate chips last.
Pour this mixture into the prepared baking dish and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before removing from the pan and cutting into.
These oatmeal bars are best stored in an airtight container in the fridge and enjoyed within 5 days. They taste great cold, but even better warmed up in the microwave. Top it off with maple syrup, yogurt, fresh fruit, or more almond butter for a complete breakfast.
