Ingredients
2 cups oats
4 tbsp coconut oil
1/4 cup walnuts
1 tsp cinnamon
2 1/2 tbsp coconut syrup
Pinch of salt
1 2/3 cups pumpkin purée, warm
3 tbsp coconut sugar
1 tsp vanilla extract
1/4 tsp nutmeg
1 tsp cinnamon
3 tbsp coconut oil
Instructions
- Preheat oven to 350°F (180°C) and line a small baking pan with parchment paper.
- In a food processor, blend oats, coconut oil, walnuts, cinnamon, coconut syrup, and salt until crumbly but slightly sticky.
- Press two-thirds of the oat mixture into the pan to form the crust. Reserve the rest for topping.
- In a 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 reserved oat mixture over the filling.
- Bake for 20–30 minutes, until the topping is golden brown.
- Cool completely, then refrigerate for 2–3 hours before slicing into bars.
Notes
- Make nut-free by replacing walnuts with sunflower seeds or skipping them.
- Add chocolate chips or drizzle with maple syrup for extra sweetness.
- Stir in coconut cream to the filling for extra creaminess.
- Add almond or peanut butter to the crust mixture for protein boost.
- Top with coconut whipped cream for holiday flair.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 9g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
