Pumpkin season is here! Try this simple and delicious No
Bake Pumpkin Bars for a healthy snack or
convenient on-the-go breakfast this fall season!
Pumpkin Lovers Unite!
Yes, pumpkin season is here! If you are craving those Pumpkin Spice Lattes (simply known as PSL) try a healthier pumpkin treat with less added sugar this season. These No Bake Pumpkin Bars use a small amount of maple syrup as a sweetener and pumpkin puree as a healthy substitute for oil or butter. Pumpkin naturally provides excellent sources of both Vitamin A and Vitamin C. These two nutrients are star players in disease prevention and fighting free radicals (the bad guys in oxidative stress). To get the right amount in your diet, aim for 75-90 milligrams per day (RDA value) of Vitamin C and 700-900 micrograms a day for Vitamin A. To get more of this nutritious fruit, add pumpkin to your next pasta sauce, stir fry, and roasted vegetable medley!
No Bake Pumpkin Bars recipe
Making these fall-flavored oat bars could not be easier! Another reason why I love them, ha! I used the same base of ingredients from my other No-Bake bars and simply added pumpkin spice and canned pumpkin to make this a perfect treat for the autumn season. Pulsing the oats prior to mixing makes a nice oat flour giving the bars a smoother consistency. If you prefer a chewier and grainy consistency, avoid the mixer altogether and just stir in the oats whole with the remaining ingredients.
These bars can be chilled for at least one hour in the freezer or three hours in the refrigerator. The bars will last up to three days in the refrigerator.
Ingredients
- 1 1/2 cups whole oats (Gluten Free certified if Gluten sensitive)
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 2 tablespoons chia seeds
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries, unsweetened
- 1/4 cup unsalted almond butter (or other nut or seed butter of your choice)
- 1/4 - 1/2 cup chocolate chips
Instructions
- Line a 9 x 9 baking dish with parchment paper, set aside.
- In a food processor, pulse the oats to a fine blend. Transfer the oats to a large mixing bowl.
- Combine the remaining ingredients and stir well to mix thoroughly.
- Pour the mixture into the baking dish. Cover with parchment paper on top and smooth the top.
- Chill for at least 3 hours in the refrigerator or one hour in the freezer.
- Once firm enough, cut into bars and serve.
Hello visitors! My name is Katie and welcome to One Hungry Bunny!
I was given the nickname, Bunny, since childhood and it has kept with me all my life. As a Registered Dietitian now living in Boulder, Colorado, I am surrounded by an environment consisting of heathy lifestyle and wellbeing. I have discovered that food is beyond just three meals a day (and smoothie bowls)! Prior to my move out west, I practiced in the clinical setting as an Inpatient Dietitian for both an acute and rehabilitation hospital in Boston, Massachusetts. It has been incredibly rewarding to provide expertise to my patients and I plan to continue the promotion of nutrition backed by sound science on my personal blog. In addition to my blog, I provide online nutritional services via Nutrimedy.com for general and medical nutrition therapy.
One Hungry Bunny is an opportunity to share with you my adventures (and misadventures) in the kitchen creating delicious and nutritious meals. Food is a vital aspect in our lives as long as we strive to make the best choices with simple modifications. Please join me in my journey to make our lives better one bite at a time!
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