Pumpkin Spice Granola Butter Swirl Oatmeal Bars (Vegan, Gluten-Free, Oil-Free, Refined-Sugar Free)
It’s pumpkin spice season, baby! I am currently doing my annual summer clothes to sweaters closet swap and learning how to wear jeans for an extended period of time again. While Fall isn’t my favorite season, the baking and cooking that goes along with this season bring me so much joy. Give me a kitchen filled with comfort foods and warming spices and I’ll be there.
Since my Strawberry Tahini Banana Bread Oatmeal Bars seemed to be a hit on the blog, I decided to make a pumpkin spice version of this easy breakfast bar. They come together with several simple ingredients and are totally customizable–throw in more sweetener, nuts, or chocolate chips to make it your own! This time around I added a generous heaping of Kween Granola Butter on top for the perfect pumpkin spice swirl.
After 25 minutes in the oven, you’ll have an essential snack to take with you on the go.
1-cup pureed pumpkin (not pumpkin pie filling)
⅔ cup nut or seed butter (I recommend almond butter!)
1-cup non-dairy milk
1 teaspoon vanilla extract
2-4 tablespoons maple syrup (for extra sweetness, to taste)
1 and ⅓ cup oat flour
1 and ⅓ cup rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
½ - 1 tablespoon of Pumpkin Pie Spice (to taste)
Optional: ¼-½ cup chopped nuts, dates, or chocolate chips
Granola Butter Swirl Topping
2-4 tablespoons of Kween Granola Butter .
Preheat over to 350 F and line a 9 x 9 baking pan with unbleached parchment paper
Mix together all wet ingredients (bananas, tahini, vanilla extract, and oat milk) until combined
Add all dry ingredients (oat flour, rolled oats, baking powder, and cinnamon) and stir until well combined
Bake for 25-30 minutes or until ready, the bars should be slightly moist but still intact
Allow bars to cool for 15-20 minutes and slice into 9-bars and enjoy! Keep in the fridge for up to 5 days or store in the freezer for a few months!