Healthy Vegan Pumpkin Pie Bars are a wholesome twist on a classic fall dessert. With a chewy oat and walnut crust, creamy pumpkin filling, and a sweet crumble topping, they’re perfect for breakfast, dessert, or meal prep. Naturally dairy-free and gluten-free, they make a healthy seasonal treat that’s just as satisfying as traditional pumpkin pie.

Why You’ll Love This Recipe

Healthy yet indulgent—made with oats, pumpkin, and natural sweeteners
Perfect for breakfast, dessert, or snack time
Dairy-free, gluten-free, and vegan-friendly
Great for weekly meal prep and easy to store
Packed with cozy fall flavors like cinnamon, nutmeg, and vanilla

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Oat Crumble

2 cups oats
4 tablespoons coconut oil
¼ cup walnuts
1 teaspoon cinnamon
2 ½ tablespoons coconut syrup
Pinch of salt

Pumpkin Filling

1 ⅔ cups pumpkin purée, warm
3 tablespoons coconut sugar
1 teaspoon vanilla extract
¼ teaspoon nutmeg
1 teaspoon cinnamon
3 tablespoons coconut oil

Directions

Preheat oven to 350°F (180°C) and line a small baking pan with parchment paper.
Blend oats, coconut oil, walnuts, cinnamon, coconut syrup, and salt in a food processor or blender until crumbly but slightly sticky.
Press two-thirds of the mixture into the prepared pan to form the crust. Reserve the remaining third for the topping.
In a separate bowl, mix pumpkin purée, coconut sugar, vanilla, nutmeg, cinnamon, and coconut oil until smooth.
Spread the pumpkin filling evenly over the oat crust.
Crumble the remaining oat mixture over the top.
Bake for 20–30 minutes, until the topping is golden brown.
Cool completely, then refrigerate for 2–3 hours before slicing into bars.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Additional time: 3 hours
Total time: 3 hours 30 minutes

Variations

Nut-free: Replace walnuts with sunflower seeds or skip them entirely.
Extra sweetness: Drizzle with maple syrup or add chocolate chips to the crumble.
Creamier filling: Stir in a spoonful of coconut cream before baking.
Protein boost: Add a couple of tablespoons of almond or peanut butter to the crust mixture.
Holiday flair: Top with a dollop of coconut whipped cream before serving.

Storage/Reheating

Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw in the fridge overnight before serving. These bars are best enjoyed chilled and don’t need reheating.

FAQs

Can I use rolled oats instead of quick oats?

Yes, rolled oats work well, but the texture will be slightly chewier.

Can I make these bars without walnuts?

Absolutely—substitute with another nut, seeds, or simply omit.

Do I need to refrigerate these bars?

Yes, chilling helps the filling set and makes slicing easier.

Can I make these bars sugar-free?

You can swap coconut sugar and syrup with monk fruit or stevia-based alternatives.

Can I use fresh pumpkin instead of canned?

Yes, roast and purée fresh pumpkin until smooth, then measure out the same amount.

Can I serve these bars warm?

They’re best after chilling, but you can enjoy them slightly warm—they’ll just be softer.

Can I double the recipe?

Yes, double the ingredients and bake in a larger pan, adjusting the bake time slightly.

What can I use instead of coconut oil?

Vegan butter or avocado oil are great alternatives.

Can I freeze these pumpkin pie bars?

Yes, they freeze well. Wrap tightly and store for up to 2 months.

Are these bars good for breakfast?

Yes, they’re wholesome enough for breakfast and taste like a treat.

Conclusion

Vegan oatmeal pumpkin pie bars are the ultimate cozy fall recipe—healthy enough for breakfast yet indulgent enough for dessert. With their hearty oat crust, creamy pumpkin filling, and spiced crumble topping, they’re a versatile treat you’ll want to enjoy all season long. Perfect for holiday spreads, meal prep, or a simple afternoon snack, these bars are sure to become a seasonal favorite.