Pumpkin Oatmeal Anytime Squares (vegan, gluten-free, oil-free)

165 comments

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My Toffee Cinnamon Oatmeal Cookie Bar recipe seems to be the hit of the season so far on the blog. I’ve had quite a few questions about how to make the bars oil-free, so I figured it was a good opportunity to play around with the recipe. Pumpkin naturally lends moisture to baked goods and I’m happy to say it worked well as an oil replacement in this recipe. I’m also guessing the same amount of mashed banana might work too, but when in pumpkin season…#pumpkinallthethings! I added some pumpkin pie spices to enhance the pumpkin flavour. The result is a much lighter and softer/cake-y bar compared to the original recipe, but the upshot is that these feel light enough for a morning snack. Or at least I sure hope so because I’ve been nibbling away at them each morning when I try to decide what to make for my actual breakfast.

I know some of you also asked about a nut-free option, so I tried a couple versions subbing the almond flour. I didn’t create anything worthy of sharing yet (my trials using oat flour + arrowroot powder and sorghum flour were both drier than I would have liked). Maybe I would have better luck adapting the original recipe with coconut oil? Be sure to leave a comment and let us know if you had any success. I’ll also let you know if I test a nut-free version worth sharing!

My favourite way to enjoy these pumpkin bars is to spread some vegan butter on top (similar to how I love freshly baked muffins!). I guess that defeats the whole oil-free thing, but it sure is tasty. They would also be awesome with my Lightened Up Pecan Pumpkin Butter. I stashed a bunch of the squares in the freezer and found that they freeze well too.

pumpkinbarsveganglutenfree

Pumpkin Oatmeal Anytime Squares

Vegan, gluten-free, oil-free

By

4.7 from 41 reviews
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Soft and muffin-like in texture, these oil-free pumpkin oatmeal bars are light enough for breakfast and all your snacking needs.

Yield
9-12 squares
Prep Time
Cook time
Total Time

Ingredients:

  • 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)
  • 1/2 cup unsweetened canned pumpkin purée
  • 3/4 cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup gluten-free rolled oats, ground into a flour (Or use 3/4 cup + 1 tablespoon oat flour)
  • 3/4 cup gluten-free rolled oats
  • 3/4 cup almond flour (not almond meal)
  • 1 tablespoon arrowroot powder (for enhanced binding)
  • 1/2 cup pecan halves, chopped
  • 2 tablespoons mini non-dairy chocolate chips, for garnish

Directions:

  1. Preheat oven to 350F and line an 8-inch square pan with parchment paper.
  2. Mix flax egg in a small bowl or mug and set aside to thicken for about 5 minutes.
  3. In a large mixing bowl, beat the pumpkin and sugar with electric beaters until combined.
  4. Pour in the flax egg and vanilla extract and beat until combined.
  5. Add the baking soda, salt, cinnamon, ginger, and nutmeg and beat again.
  6. Finally add in the oat flour, rolled oats, almond flour, arrowroot flour, and pecans. Beat until combined.
  7. Spoon dough into prepared pan and spread out until smooth and even. The dough will be very sticky, but this is normal. I like to cover the dough with a piece of parchment paper and roll it with a pastry roller. Sprinkle the chocolate chips on top and press down.
  8. Bake for 15-19 minutes (I baked for 18 minutes), until lightly golden and firm to the touch. Be sure not to overbake.
  9. Place pan on a cooling rack for 10 minutes. Then, lift out and place square directly on cooling rack for another 10-20 minutes, until cool. Slice and enjoy! The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.

Tips:

Tips: 1) Instead of coconut sugar, you can try using Sucanat or natural cane sugar. Also, if you'd like a less sweet square you can try reducing the sugar a bit. 2) To make the freshly ground oat flour, add 3/4 cup rolled oats into a high speed blender. Blend on high until a fine flour forms. You can also simply use store-bought oat flour (3/4 cup + 1 tablespoon should do it).

pumpkinbreakfastbarsveganglutenfree-0665

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{ 165 comments… read them below or add one }

1 Ashley October 7, 2014

These look absolutely amazing and sound like the most perfect fall treat. Can’t wait to eat these anytime and all the time! Thanks for another awesome recipe!

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2 Laura @ Raise Your Garden October 9, 2014

They are the perfect Fall treat! So much better than all that Halloween candy. Should I be handing these out instead of Halloween treats? Part of me says yes yes yes! And perhaps I should add a toothbrush to the goody bags. At least I’d be popular with the parents…..

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3 Averie @ Averie Cooks October 7, 2014

They look like the perfect treat to snack on…and so healthy! SoI can have extra :) Pinned!

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4 Cassie October 7, 2014

Super YUMMAY! I love your toffee-oat-chocolate-chip-amazing bars. I’ve made them a few times now and they seem to taste better each time I make them!

I will definitely have to add these ones to my “to make” list, too. They sound delish! I think I like your idea of spreading pumpkin butter on top, too.

*drool*

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5 Angela (Oh She Glows) October 7, 2014

Hey Cassie, So happy you are enjoying the toffee bars! Thanks for your feedback.

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6 Renee H. October 7, 2014

This look great! I love all things made into bars. Thank you for sharing. I haven’t tried your toffee bars yet but from what I hear, they are a hit!

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7 Katrina @ Warm Vanilla Sugar October 7, 2014

Ha! Loving the name of these AND they sound delicious. Great recipe.

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8 danielle October 7, 2014

these sound awesome!

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9 Tricia October 7, 2014

I don’t like the GI of coconut sugar, how much date sugar do you think would need to be used?

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10 Ann October 7, 2014

Can you replace sugar with maple syrup, if so how much? Can coconut flour be used instead of almond flour? These look delicious, I love pumpkin season!!

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11 Molly October 7, 2014

These look delicious, thank you for all your posts, Angela…it makes my day to read new ones!
And, great question, Ann re: maple syrup replacing sugar. I would definitely be interested on hearing if anyone tries that. Will post if I do.
Happy Fall.

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12 Molly November 1, 2014

I made these squares with 1/2 cup maple syrup and no sugar and they turned out great. Maybe a little like bread pudding until refrigerated. Thank you, Angela!

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13 Antigoni October 10, 2014

I just made these with coconut flour instead of the almond flour because that was what I had on-hand. Seems to have been an even substitution. Tasty!

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14 Angela (Oh She Glows) October 11, 2014

Im glad it worked out for you! :)

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15 Kathleen October 13, 2014

Hi ANn,
Did you try them with coconut flour? I would like to do the same thing. Thanks!

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16 Del Cook October 14, 2014
Recipe Rating:

Hi Ann

You can replace some of the sugar with maple syrup! I would suggest swapping 25% of the sugar for Maple syrup. The extra moisture in the dough will be removed once baked with the added benefit of a subtle fall maple flavor. Maple syrup is less sweet than sugar so you will end up with a healthier square as well.

Chef Del Cook

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17 Tamara October 7, 2014

Hi there,

It’s so funny that you posted this because I’d been loving your toffee bars, but wanted a pumpkin version, so actually mixed your toffee bar recipe with Chocolate Covered Katie’s pumpkin chocolate chip bar recipe – I used your almond/oat flour instead of her spelt flour, and they came out alright – but now that you have it down without coconut oil, they’ll probably taste great. A suggestion then for those who want a nut-free recipe is to use spelt flour – 1 1/2 cups. I made that recipe, too, to test the differences, and it came out nicely.

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18 Julie October 9, 2014

Thanks so much for the nut-free suggestion. So you double the spelt flour in place of almond flour or do you use 3/4 spelt (in place of her 3/4 almond) and then her recommended oat flour? OR do you just use the 1.5c spelt and don’t use oat/almond flour. Thanks for clarifying!!

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19 Anele @ Success Along the Weigh October 7, 2014

Oh wow, these look amazing! Pumpkin + oatmeal always = delicious!

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20 Steph F October 7, 2014

I’m allergic to nuts, can something else be used instead of the pecans?

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21 Aira October 12, 2014

Pumpkin seeds!! :)

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22 Alison October 7, 2014

Okay, literally, I was JUST looking for a pumpkin granola bar-ish recipe yesterday. I kept thinking to myself “Should I ask Angela to invent one? No, I don’t want to bother her – she’s a new mom.”

Lo and behold….!! You read my mind!

I’m so excited! Thank you so much for this recipe. I cannot get enough pumpkin or Fall smells/flavors. Love it! Thank you again!

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23 Vanessa October 7, 2014

These look wonderful, Angela!

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24 Kaila @healthyhelperblog! October 7, 2014

You had me at pumpkin! I immediately drawn to ANY recipe this time of year that involves pumpkin! Hope the baby’s doing well!

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25 Tiffany L October 7, 2014

I have 4 cans of pumpkin puree waiting to be used and recipes marked… I’ll just add this one to the list!

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26 Linda @ The Fitty October 7, 2014

I think the oil is the best part, actually! I’d like to see a low carb version of it. :)

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27 Maike October 7, 2014

Yes, #pumpkininallthings is right up my alley! I can’t keep my hands off any pumpkin around autumn. These look delicious and are definitely on my to do list now! What is it about fresh pumpkin puree that is so irresistable that you simply want to eat it all day long? I bet it would be amazing baby food as well whenever small Adriana is ready to eat :D Lots of love!

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28 Jordina October 7, 2014

I bought a pumkpin some days ago and I didnt know what to do with it..now I know! :D delicious!
btw, I also post some recipes in my Blog, maybe someone would also be interested on them ;) thanks

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29 Erica October 7, 2014

Mmm, these look amazing! I made your toffee squares and subbed buckwheat flour (which is gluten-free) for the almond flour and used a mashed banana to cut down on the coconut oil.

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30 Erica October 7, 2014
31 Sam @ PancakeWarriors October 7, 2014

Oh I love these bars. The pumpkin was a great way to replace the oil! I’ve been very snacky lately so I would like to be to have something like this around to satisfy the sweet 3pm cravings!

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32 char eats greens October 7, 2014

Deeeeelish looking, Ange!! I need to definitely make some of your more recent bars because I’ve been slacking. I’m sorry!! haha

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33 mark jonea October 8, 2014

What kind of oat meal regular cinnamon e.c.t.

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34 sarah October 7, 2014

These look awesome! Your toffee bars look fab as well but I have been avoiding them because I had a bad experience when I was younger…to much of a good thing:) But these I am totally going to try:)

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35 Stephanie October 7, 2014

Is there a substitution for the Arrowroot powder? I haven’t been able to find any without ordering online and didn’t know if it was absolutely necessary. Thanks!

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36 Angela (Oh She Glows) October 8, 2014

Hey Stephanie, You can probably swap cornstarch for the arrowroot. Hope this helps!

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37 Dina October 25, 2014

I used tapioca flour instead of arrowroot.

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38 Millie l Add A Little October 7, 2014

These look so easy and delicious and Angela! Love it!

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39 Faith October 7, 2014

Quick question- Can whole almond meal be used, or must it be blanched almond flour? Thanks for the info! These sound fantastic!!

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40 Jessica October 8, 2014

I used homemade whole almond meal last night and was worried they were too dense and underbaked when they came out – but seeing as how they only lasted about 2 hours in my office today and people are begging me for more, I’d say it worked just fine!

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41 Maryea {happy healthy mama} October 7, 2014

A perfect anytime snack bar! Love it. :)

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42 Maria @ runningcupcake October 7, 2014

These sound amazing!

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43 teesha October 7, 2014

Hey Angela! I LOVE your blog by the way. I’ve been following for about a year now.
Anywho, I was wondering if you had any sos-free (salt, oil, sugar-free) versions of these bars? ( or any sos-free recipes for that matter.)

Thanks in advance!

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44 Carrie (This Fit Chick) October 7, 2014

How delicious!! I love the chips in there!

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45 Grace October 7, 2014

are you a mind reader? wanted a recipe exactly to this name and up this pops! thanks so much, will try out tomorrow!

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46 Indranie Dabideen October 7, 2014

I agree with Cassie, absolutely love the toffee cinnamon oatmeal cookie bars, it’s a big hit at my home, thank you for the recipe. Love pumpkin so can’t wait to try these pumpkin oatmeal anytime squares!

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47 daltonjsmom October 7, 2014

I really appreciate when you make gluten-free, nut-free items because they are so hard to find and I have new sensitivities to both. These sound amazing! Pumpkin is one of my favorite flavors, so it always attracts my attention.

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48 Ceara @ Ceara's Kitchen October 7, 2014

These bars look right up my alley! Let’s say your toffee bars did not last long around here! And I made your lightened up pecan butter last Fall – it is nothing short of amazing :) Looking forward to trying these pumpkin bars Angela – they sound perfect!

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49 Ceara @ Ceara's Kitchen October 11, 2014
Recipe Rating:

Update: Made these this morning and LOVE them! I made a few subs (brown cane sugar for the coconut sugar because I am all out) and also left out the arrowroot flour. Next time I will add a tbsp of buckwheat or arrowroot to bind them! They are nothing short of perfect, Angela!

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50 Aya @ Healthy Appetite October 7, 2014

Oh my god, this looks amazing! The only unfortunate part of this is that I don’t have a batch made already!
Just wondering if I can swap out the arrowroot powder? I don’t have any on hand so I thought maybe I’ll experiment with some flax or chia seeds? I don’t expect it to get the same result though. Maybe some kind of starch flour will work? I don’t know why I seem to just be typing my train of thought here . . . :P Anyway, thanks for the recipe!

-Aya
http://healthy-appetite.blogspot.de/

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51 Angela (Oh She Glows) October 8, 2014

Hi Aya, You can probably sub it for cornstarch…hope this helps!

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52 Danielle October 7, 2014
Recipe Rating:

This is much a perfect snack for this time of year, I cannot wait to make this. YUM!

nourishnature.blogspot.ca

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53 Yanic October 7, 2014

Those look amazing… do you think I could replace the almond flour by coconut flour? I have so much of it! LOL! I would love your input.

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54 Angela (Oh She Glows) October 8, 2014

Im not certain but I think it would be too dry with coconut flour (coconut flour is very drying in recipes), so I wouldnt recommend it.

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55 Lee @ Modern Granola October 7, 2014

Anything pumpkin gets my vote! This looks delicious!

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56 Susan October 7, 2014

Yum!! Is there a way to incorporate coconut oil into this to make it more “fudgy”? Maybe sub in for some of the pumpkin?

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57 Angela (Oh She Glows) October 8, 2014

Yes Im sure you could do that!

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58 Susan October 8, 2014

Great, thanks Angela! Does anyone have any suggestions on how much I should sub in? I’m not very “bake-savvy” hah

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59 Christina October 7, 2014

Can I substitue something for the almond flour (I’m not vegan)?

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60 Kezia @ Super Naturally Healthy October 8, 2014

Hello Autumn – this looks fabulous – I am off to try something similar but using sweet potato!!

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61 Michelle @ Vitamin Sunshine October 8, 2014
Recipe Rating:

All things pumpkin is right! I have been trying to perfect a pumpkin chocolate chip recipe this season, and I haven’t gotten on exactly right yet. Pumpkin pecan is on the blog! These look like my kind of mid week grab and go breakfast!

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62 Angela @ Eat Spin Run Repeat October 8, 2014

Ok, you can bet that I will most definitely be making these! Perhaps a little baking project for when I’m off visiting my mum for Thanksgiving this weekend. Thanks Ange! :)

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63 Tee October 8, 2014

Thanks for the recipe, Angela. My husband has been wanting “something pumpkin” since the weather started changing. I surprised him with these when he got home last night. He was like a little kid, he was so excited :) Thanks again for sharing your healthy, creative recipes. And congrats on mommyhood!!!

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64 Kathy Catlin October 8, 2014

I cannot wait to try these! Love, Love, Love your recipes :)

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65 Ella October 8, 2014

Yum yum yum! I forgot to comment on them but I made the Toffee squares the weekend after you posted them and they were DELICIOUS. Definitely light enough for an AM snack! Thanks for sharing and major kudos to you for keeping up with the blog AND a newborn! You rock, Angela.
http://www.youtube.com/sparklesandsuch26

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66 Elle October 8, 2014

I’m going to do a pumpkin soup tonight and now i believe I definitely need to leave a piece pumpkin for this!!

Fashion&Chocolate

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67 Mandy D October 8, 2014

Super excited for these! I’ve just printed the recipe and am going to make a double batch for our Victoria, BC, trip this weekend! We are running in a marathon so we need healthy food and healthy snacks! :)

Mandy Dugas from MandysHealthyLife.com

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68 Victoria October 8, 2014

Just made these. WOW, they are sooo delicious. Thank you!

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69 Lauren @ Beautiful Plant-Based Life October 8, 2014

Mmm… This is one recipe I’m super eager to try. I love that there is no oil- thanks for figuring that out for us! I’ve been following a vegan diet for 3 months now, but haven’t baked with a flax egg yet. Another first! :-)

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70 Samantha October 8, 2014

hi- just made these, they are in the oven baking. The recipe calls for Arrowroot powder, but the directions do not indicate when to add. I assume it was with the flour and other dry ingredients, but I am just guessing…

Can’t wait to try them, they look amazing!

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71 Samantha October 8, 2014

They just came out of the oven. I baked at 325 on convect, in a 9″ square (that’s all I had!) for 15 minutes and were too dry. Boo! I’ll have to try again! They have great flavor, though!!

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72 Angela (Oh She Glows) October 8, 2014

Hey Samantha,

Sorry about forgetting the arrowroot powder – it’s in there now!
As for the dryness, I’m so sorry that happened to you. I have a new oven so I will be sure to verify the temperature is accurate. Ours werent dry and I tested them a few times so Im really not sure why that would’ve happened. Did you change anything to the recipe? I know that baking in a 9-inch pan would make the bars more thin, so you might need to simply bake for less time since there is more surface area. Hope this helps!

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73 Samantha McKenzie October 8, 2014

Hi Angela,
Yes, I followed the directions exactly. The only thing I did was bake in a 9″ pan, so tried to reduce the baking time. I guess 15 min was too long! I’m going to try again this evening with less time since I only have a 9″ pan (I’m going to go get an 8″ but can’t run to the store right away). I’ll report back!
Thanks,
Samantha

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74 Samantha October 8, 2014

I think I may have found part of the problem. I think I used almond meal the first time and oat flour the second time. I will have to find the right kind called for in the recipe. I did bake them for 10 min this time and that helped a lot! Thank you for a great recipe!!

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75 Angela (Oh She Glows) October 8, 2014

ok, good to know. :) I do think almond flour would make them less dry since almond meal is more coarse and my trials with all oat flour didnt turn out very well. Hope the third time is a charm!

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76 Julie October 8, 2014
Recipe Rating:

Thank you Angela for the incredible oil-free dessert and seasonal recipe!

I just made a double batch of these and I LOVE THEM!

They are my new favorite pumpkin dish / favorite bar / favorite dessert / favorite everything! I am guessing I had better buy some more almond meal, because I’ll have to make more tomorrow!

Thank you for the delicious treats! And congratulations on little Adriana, I hope she is enjoying some too!!!

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77 Sarah October 8, 2014

Hi Angela!

I made this recipe last night and had a few questions. First, the instructions don’t list when to add the arrowroot powder. I added it when combining the flours before mixing into the wet ingredients. Is that what you did? Also, mine turned out quite dry and crumbly after baking for only 17 minutes. Do you have any suggestions to how to prevent this?

Thank you!

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78 Angela (Oh She Glows) October 8, 2014

Hey Sarah,
Sorry about that! I added it into the directions.
It sounds like the bars were baked too long- I don’t know if our ovens are different temps, but I would think that it would be solved by baking less time. Ours weren’t dry and I made them a few times. Our oven is new so I will have to test the temp just to be sure! Hope they are still enjoyed :)

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79 Sarah October 9, 2014
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They certainly were enjoyed, my co-workers loved them! I am going to make a second batch for Thanksgiving this weekend, but I’ll try taking them out a little bit earlier. The dough definitely was sticky when like you said, so that must be the case. Thank you for the advice and have a wonderful first Thanksgiving with baby :)

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80 Deanna October 8, 2014

Hey! Love the recipe :) What’s your opinion on soaking grains (for recipes like these). Do you have any experience with that? I’m always open and receiving to trying new, healthy ideas!

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81 Angela (Oh She Glows) October 8, 2014

Hi Deanna, I try to soak grains when I can (such as overnight oats!), but I must admit, I have not thought to do it with a baked granola type bar.

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82 Amanda @ Positively Amanda October 8, 2014

These look so delicious! I’m going to try them soon. Look perfect for a nice fall day :)

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83 Jen October 9, 2014

I’m going to give this a go using soaked prunes instead of sugar! Also making your Lightened up Pumpkin Butter for gifts this year! Thanks for the great ideas:)

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84 Lily October 9, 2014

Great idea! I’ve been thinking about making some gluten-free, vegan pumpkin blondies, but they can be so fatty and sugary. I’d feel much better about having these around instead. Thanks for the recipe!

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85 Cara October 9, 2014

Oh, I think I’m making these instead of dinner tonight (don’t tell my husband) :-)

My terrible holiday habit is eating cookies for breakfast. (At Christmas, when I’m surrounded.) I love, not only the sweet, but the crunchy and the ease-of-grabbing. Do you think this idea could be adapted to crunchy cookies instead of chewy bars?

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86 Allison October 9, 2014

The addition of the pecans is perfect. I can’t get enough of the almost maple-y flavour they add. These would be great to have on hand for cdn thanksgiving this weekend! Loving all of the square recipes.

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87 Kathy October 9, 2014

I made these yesterday – Yum! I was lazy and didn’t feel like making oat flour, so I used 3/4 cup rolled oats and 3/4 cup quick-cooking oats, and they turned out fine. Next time I will try to make the oat flour and compare. Thank you for another great recipe. You never disappoint! :) Hope little Adriana is doing well and that you are getting more and more sleep each week.

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88 Catherine @ foodiecology October 9, 2014

These look awesome! I’d been avoiding the “pumpkin EVERYthing” hoopla since the season began, but I finally caved this week when I made pumpkin oats, a pumpkin smoothie, and pumpkin bread! These seem like a tasty, natural progression. :-)

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89 Nicole @ Broken Road Creative October 9, 2014

#pumpkinallthethings! :D

When I showed my 5-year old these, she said “oooh!” so we might just be baking a batch of these this weekend! Can’t wait!

Also, thanks for having so many gluten-free options with your recipes. :)

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90 Suzanne October 9, 2014

yummmmm….would be so nice alongside a pumpkin green monster and cup of pumpkin spiced tea :-)
You cannot OD on pumpkin, can you? ;-)

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91 Ashouraita October 9, 2014
Recipe Rating:

This is incredibly delicious. I can’t even begin to explain how perfect it is. Thank you for sharing such tastiness with the Internet. The only thing I did differently was use rice flour instead of almond flour because rice flour was $2 compared to $12 for almond flour.

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92 Josine October 10, 2014
Recipe Rating:

In one word: great! And in some more: even better than the previous version! They came out very moist and with a lot of flavour. The combination of pumpkin and pecans is just heavenly :-) Thanks Angela!

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93 Julie October 10, 2014

I’ve made a double batch of these twice now, once without chocolate chips and once with. They come out perfect: gooey, yummy, not crumbly, and cut very well! Everyone loves them!!!

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94 Shayna October 11, 2014

I made these yesterday with WW flour instead of almond flour so I could send them to school for my girls and they both loved them! We love all things pumpkin in our house so thanks for creating another recipe to add to our must make list each fall.

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95 Mima October 11, 2014
Recipe Rating:

Thanks Angela for another awesome recipe!
I followed the recipe and it came out perfect!
They were all gone in one day :)

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96 Angela (Oh She Glows) October 11, 2014

im so happy you enjoyed them so much!

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97 Megan October 11, 2014
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Made these today with my two year old, they were amazing. Nothing short of perfection, thank you for giving us a reason to cut into and cook our pumpkin :)

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98 L October 12, 2014
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These were the perfect for our Thanksgiving weekend! I omitted the pecans and reduced the amount of coconut sugar to 1/2 cup.

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99 Charlie October 12, 2014
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I opened my first can of pumpkin this fall to make these bars :). They are a perfect snack! A small square is quite filling. They are not too sweet and the coconut sugar gives a really nice flavour with the pumpkin.

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100 Cynthia October 12, 2014
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These are INCREDIBLE.

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101 Nicole October 12, 2014
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These are so freaking good, I made three batches of them in 2 days! Can’t get enough! Thanks!

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102 Amber October 13, 2014

Whenever I bake I sub unsweetened applesauce for oil. It usually goes same amound measured…maybe a tad more.

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103 Ellary October 13, 2014

Turned out great! I used potato starch instead of the arrowroot. These are definitely more “cake-y” than granola bar texture. Nice! Also, I used craisins instead of chocolate chips – I’m a big fan of the pumpkin/dried fruit combo. Although, I may try a batch with chocolate – you can never have too much choco! :-)

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104 Sab October 13, 2014

These were so good that the only complaint is that I should have made 2 batches. Thanks Angela!

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105 Kathleen October 14, 2014

is the arrowroot flour a must? I’m not sure I can find it.

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106 Angela (Oh She Glows) October 15, 2014

Hi Kathleen, You can probably sub in cornstarch for arrowroot as I know that’s a more common ingredient. I used the arrowroot for binding purposes, but to be honest, I haven’t tested the recipe without it so I dont know how crucial it is.

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107 Kathleen October 15, 2014

Thanks for the cornstarch tip angela! I actually found arrowroot today at the health food store, so I’m good to go. Thanks again!

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108 Mariam October 14, 2014

Oh my, this recipe looks so tasty! Can’t wait to try it.

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109 honeysweetdreamr October 15, 2014

These Pumpkin Oatmeal Squares look just delicious! I will definitely bake them soon.

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110 Talia October 17, 2014

I find that ground flax triggers my IBS. What can I use as a substitute for the flax “egg” in this and many vegan baking recipes?

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111 Angela (Oh She Glows) October 21, 2014

Hi Talia, A chia egg might work (either 1 tbsp ground chia + 3-4 tbsp water OR 1 tbsp chia seeds + 3-4 tbsp water), but it would depend on the recipe. Trial and error, most of the time.

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112 Claudia October 17, 2014

I just finished the last bite of the pumpkin-oatmeal square.. hm hm hm so yummy! Also a great hit with anybody i let try, which wasn’t that many ’cause i wasn’t willing to share.. oops.. :)
guess i have to make it again, i have pumpkin puree leftover…

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113 Online cake shop in hyderabad October 19, 2014

Wow, tasty one :)

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114 Reiland October 19, 2014
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Just made this recipe – wonderful!! Thank you, Angela!! (Btw, yours is one of the few cookbooks I own, and I love it!) I’m GF by necessity but not vegan, and used standard ingredients I had on hand, and this still turned out beautifully. SUPER tasty!! I used a chicken egg instead of flax egg, regular sugar instead of coconut, standard salt instead of sea salt, Mama’s Almond Blend GF flour instead of pure almond flour, cornstarch instead of arrowroot powder, and regular chocolate chips instead of dairy-free.

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115 Stephanie October 20, 2014
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I had a hard time deciding what to make with my little guy this morning – this recipe or the PSL Pudding cake. We chose this one because we figured it would last longer in the house (that cake looks like I’d just take a spoon to it and go nuts). Oh my, was I wrong. I give these 2-3 days, tops. Perfect recipe as is!

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116 STEPH October 20, 2014
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Did not turn out! No flavour, very crumbly! I scooped some one and put pumpkin puree on top and it make it slightly better. First recipe from oh she glows that hasn’t worked :( so sad.

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117 Sinead October 21, 2014
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Turned out perfectly, they’re gorgeous! I added in some ginger and a tsp of blackstrap molasses so they’re a bit like gingerbread squares. Thank you Angela x

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118 petuniaaa October 22, 2014

Yum!!!!!!! I subbed with what I had at home – used cashew meal instead of almond meal and cornstarch instead of arrowroot and put pepitas on top instead of choco. (And since I’m not vegan/didn’t have parchment paper I buttered the pan and they came out no problem.)

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119 Hannah October 25, 2014
120 Lyf October 25, 2014

This is my stand-by recipe every time i have leftover pumpkin puree, it’s absolutely delicious and one of my favourite OSG’s recipes. I decrease the sugar to 1/2 a cup and I use chia eggs in my recipe instead of flax and it never fails. I recommend everyone to try this, I can’t imagine anyone not liking it!

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121 Dana McFarland October 25, 2014

These sound so good :)

Do you know if cashew meal would work in place of almond flour?

Thanks!
Dana
organicowlblog.com

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122 Julie October 26, 2014

Just made these with my kids, nut-free for lunches but not gluten-free. I added 3tbsp coconut oil and used 3/4 cups whole wheat flour and a tsp of baking powder instead of the almond flour and arrowroot powder, and skipped the pecans (should have used pumpkin seeds!). A big YUM from everyone inluding Dad. Thanks for the great ideas!!! Your trail mix cookies are a weekly staple here too for after school snacks.

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123 laura November 2, 2014
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I made these for a Halloween work party and they were a HIT!!!

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124 Eloïse November 2, 2014
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Just made these but decided to add coconut oil cause I was worried they’d be to dry. I could not find almond flour so used quinoa instead and with the added oil it turned out ok. No dry but a bit crumbly, but still delicious! I find them a bit to sweet but will sure make these again and adjust sugar to my taste ;)

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125 Jan November 3, 2014

Anxious to try – sound delicious. FYI – I don’t use any type of granulated sugars when I bake. I usully replace with maple syrup and turn out great everytime !!!

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126 JmeJo November 3, 2014

Yummers! Ate these while they were still slightly warm and loved ’em (so did the guy, even though he doesn’t always love pumpkin things)! And, I’d even “messed up” the recipe. Experienced a brain bubble and threw in the WHOLE can of pumpkin (an extra cup and a quarter- whoops!). Took about 11 mins longer to firm up (but we’d also swapped in whole wheat flour for the almond flour since we didn’t have any). Thanks for a delicious treat!

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127 Lesley November 5, 2014
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Brought these to a bible study, and everyone wanted the recipe! I was happy to send them to your website! Thanks!

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128 Hilary November 6, 2014
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Made these last nights and followed swaps posted by another reviewer (chicken egg for flax egg, cornstarch for arrowroot, regular sugar for coconut sugar) and they turned out fantastic! I reduced the sugar by 1/4 cup and may reduce it even further next time (as I like mildly sweet baked goods); the chocolate chips add a nice bit of sweetness.

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129 Newbie November 8, 2014

Would it be possible to make these without almond flour?? Could i substitute whole wheat flour instead? Please help! Thank you:)

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130 Erica November 30, 2014
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Hey Angela! I’ve baked these twice so far, and they are so so yummy! Thanks so much for the recipe, never knew baked goods could be so guilt free!!

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131 Mia November 30, 2014
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I just made these and I LOVE them. I substituted brown rice flour for the oat flour only because I didn’t feel like breaking out the food processor. Very nice. I love the cake-like consistency with the undertone of ginger. Well done. Thanks for the recipe!

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132 Mia November 30, 2014

Also, I left out the arrowroot because I didn’t have it — didn’t even need it! :)

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133 Johanne December 10, 2014

Great recipe. I made it for an event at my daughter’s school, so it needed to be nut-free. I substituted a half and half mixture of coconut flour and tapioca starch (well, actually slightly more tapioca starch and slightly less coconut flour) and then needed to increase the moisture in the batter since coconut flour absorbs a lot of liquid. So I added more pumpkin and a couple of spoonsful of apple sauce (just eye-balled these additions until I thought the batter was moist enough!). I also cut the sugar in half and added more chocolate chips – stirred a half-cup into the batter, then sprinkled some on top before baking. They turned out to be quite moist and delish! Love the fibre content in these!

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134 Lydia December 12, 2014

These look great! I love pumpkin and oats. Do you think you could try to make oatmeal raisin cookie bars? I’ve been looking for recipes but I’ve only found granola bars or bakes oatmeal squares.

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135 Andrea December 13, 2014

I have an almond intolerance, would you recommend subbing more oat flour? Another flour instead? Hazelnut flour perhaps?

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136 Aimee December 17, 2014
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This recipe was great. We were out of a some ingredients and substituted orange extract for vanilla, dried cranberries instead of chocolate chips and unsweetened applesauce for the flax egg. AMAZING! Thanks.

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137 Jackie January 13, 2015

Made these tonight for my son to bring to class tomorrow for snack time. I doubled the recipe and baked in a 9×13 pan. Very good! Just the right amount of sweetness. Will definitely be making these again.

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138 Asuka07 January 18, 2015
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I kept forgetting to get almond flour, so I just used almond meal. It still turned out great!
These squares are so delicious, it’s ridiculous how easily and relatively quickly they can be made!
On to another pumpkin recipe as i need to use the rest of the can!

Thank you for sharing!

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139 Erin January 19, 2015
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These are so great!i love these bars! Seems like the recipe is very forgiving with all kinds of substitutions and variations. That is a great thing about your recipes. They are great as written, but allow for a lot of dietary substitutions. Thanks again for a great recipe!

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140 Melanie January 25, 2015
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Just made these this morning! They turned out absolutely delicious, I will for sure be making more in the near future!!!

Changes:
I used WW flour instead of almond because that’s what I had on hand.
Cornstarch instead of arrowroot flour.
Added some chocolate chips mixed in too just because :)
Splash or two of almond milk at the end because it seemed really dry.

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141 stacie April 2, 2015
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I just made this recipe exactly as written with the exception of using chia instead of flax. It was awesome. I’ve also made the original recipe and I like both equally but I’ve been trying to take it easy on the oil. Thanks for the great recipe.

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142 Sandra April 8, 2015

Try banana flour as a nut flour substitute …. I make my own (dehydrator) because I have to but you can buy it these days easily enough…. We have a multiple food allergy household (anaphylaxis) …so have had to be bloody-minded about ‘substititions’ …. Banana flour is my ‘go to’ flour for cookies & bars …especially where ‘chewiness’ is sought.

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143 Charlotte May 1, 2015

Wow these were so good! I used a tiny bit of coconut oil and I was so glad I did! I just have to add this recipe to my collection of favorites. Anything with pumpkin in it is yummy! Here is another of my favorite pumpkin recipes http://muffinparadise.com/easy-pumpkin-muffins/#BANANA_PUMPKIN_MUFFINS
Thanks so much for sharing this recipe!

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144 Stephanie May 14, 2015
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Angela,

quick side bar- I absolutely adore you and your recipes!!
But for real: I loved this recipe! The chocolate is the perfect way to make me look forward to eating a healthier snack than chips ;) I also take the leftover crumbs and put them over my almond yogurt.
But I wanted to ask you, is there any way I could modify this to make it a meal replacer? I’ve been doing TONS of traveling lately, and I get literally stuck sometimes between choosing between to fast food chains, and I hate it. I just want to make a batch of vegan meal replacer bars and be done with it. Do you have any suggestions for me?? I reached out to you specifically because I trust you are the one who would have the best answer!!

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145 Jodi May 21, 2015
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Oh my, these are divine! Thank you for all your hard work and wonderful recipes! I thoroughly enjoy your blog site!

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146 Rachel July 1, 2015
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Somebody slap me because I can NOT stop making and consuming these like an unstoppable force. This is by far the best healthy dessert recipe I’ve ever tried. I’ve made three batches in two days and these bars get snatched up by everyone who sees them! When I went to leave a party last night people were grabbing the last bars off the plate while I was leaving! I just have to tell you how much I appreciate your free recipes. Keep up the good work! This recipe is magic.

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147 Krista July 26, 2015
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I used a very ripe banana instead of sugar. It probably threw off the consistency but tasted good to me!

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148 Julie September 1, 2015
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OMG. These are absolutely delicious. I don’t consume sugar so I use dates (about 13). First soak in water to soften (about 15min), then put them in a food processor and gradually add the date-soaked water to make it consistency of a soft paste. I wouldn’t add all the date water or the squares will Retain too much moisture during baking. Then I baked for 24min to bring some firmness. Wonderful!

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149 Rachel September 5, 2015

I’ve gotta tell ya! I love this recipe and I make it all the time. But today I had a hankering for some banana bread and just couldn’t get it out of my head. I swapped the pumpkin out with a medium overripe banana and voila! The most amazing gf vegan banana bread bars.

Thanks again for sharing your recipes. I love them love them love them!

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150 Laura October 13, 2015

I just made these and they were amazing! I added some pumpkin seeds and dried cranberries to jazz them up, and they turned out perfect. I also cut the sugar down to only 1/2 cup of coconut sugar and I think they are plenty sweet. I am so happy I have something so healthy to munch on all week, thanks for the great recipe Angela!

To celebrate fall I’m making tons of pumpkin-themed dishes from your blog this week. :) Tomorrow I’m going to try making the pumpkin spice latte and the pumpkin pie smoothie.

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151 Sandi October 25, 2015
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Turned out wonderfully! Thank you for the recipe =]

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152 Tishari October 25, 2015
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I tried this recipe last week and it was AMAZING!!!! My family gobbled them up!!! I pretty much followed the recipe but used slightly chopped up raw almonds and choc chips for inside as well as on top of the squares. SOOOOOOO good. I’m getting ready to make it again and would like to know if doubling the recipe would work instead of doing two separate batches??

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153 Laura November 5, 2015
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Angela,
I just made these for the second time and they are SO delicious! I have to confess that I use regular (non-vegan) dark chocolate chips (and not mini ones either) and stir them right in the batter. This time I also added pumpkin seeds for a healthy crunch and used butternut squash puree from one I had roasted instead of canned pumpkin. Still tasted amazing! Thanks again for continuing to come up with such healthy, delicious, and inspiring recipes.
-Laura

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154 Christine November 27, 2015
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Hi there
Just wanted to add the changes I made (FYI, I did the recipe as written once before altering)…I used sweet potato (baked, then mashed) instead of pumpkin; I used almond meal (almonds ground up in my food processor) instead of $expensive$ almond flour from the store; and reduced the sugar by 1/4 (trying to be a healthier breakfast bar!) and they still turned out awesome:)
Cheers

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155 Green Moustache December 8, 2015

These look amazing! We shared them on our most recent blog as they are such a good, healthy treat for the holidays – http://www.greenmoustache.com/juicyblog/2015/12/8/staying-nutrified-this-holiday-season

Thank you for all your wonderful, healthy and delicious recipes. We love your site!

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156 Kirsty January 4, 2016

I just made these bars to take on my longer training runs, and they are delicious! Thanks for sharing the recipe :-)

I didn’t have coconut sugar or pecans, so substituted finely shredded coconut, and chopped almonds. I also found the mixture very dry, so added a couple of extra tbsp of water. It came out great!

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157 Lindsay April 8, 2016

Hi Angela
These look and sound incredible! I was wondering what you would recommend being used in place of rolled oats and oat flour in this (and any of your other recipes) as I am the mother of a severely allergic child.
Thank you so much :)

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158 Angela Liddon April 15, 2016

Hi Lindsay, Oh that’s a tough one for sure! Since the oats make up a large proportion of this recipe I really don’t know if they can be substituted. My first attempt would be to try a mixture of quinoa flakes (to replace the whole oats), and ground nuts (such as ground pecans or almonds) and a different flour to replace the oat flour (such as spelt flour), but it would be an experiment for sure! The texture will change quite a bit and it would probably take some trials to get it right. Let us know if you try anything!

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159 Sharon July 27, 2016
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Yet another comment for this recipe! There are so many!

For others users info I substituted very black bananas instead of the sweet potato, and replaced half the oat flour for quinoa flour(I didn’t toast this beforehand) for added protein. I used half sugar and half stevia.
Came out perfectly. Great even if you don’t use chocolate chips.

Also I usually double the recipe and cut into squares when cool. I then wrap each one with cling film and put them in a freezer bag and take a few out as I need them. This way I can keep them fresh if I am using less sugar. Also good to take out if you know you will have friend over and heat them in the oven.

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160 Angela Liddon July 27, 2016

Thanks so much for sharing, Sharon! Great info. :)

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161 Hilary October 6, 2016
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These did not cook at all and fell apart. I did everything correctly.. cooked it at 350F for 18-19 min, and the middle was uncooked and I could roll it in a ball. I decided to do 1 tbsp flour and 3/4 cup oats because it was listed as an option, but that’s probably the reason they didn’t turn out.

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162 CG October 19, 2016

Can you please tell me what the difference is between almond flour and almond meal? I thought they were the same thing. Thanks.

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163 Ayanna November 6, 2016
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Tasty! Both the omnivores and herbivores in our house liked this one. Thank you :)

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164 Angela Liddon November 7, 2016

That’s so great to hear, Ayanna! So glad it was a hit with everyone. :)

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165 Stacey November 20, 2016

Please let me know if there is another flour I can use other than almond flour. (I have organic sprouted whole wheat flour & spelt flour on hand, will those work?). Almond flour is just too expensive for our budget, please let me know what can be easily switched for it.

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