These pumpkin pecan oat bars are naturally vegan, free of sugar and flour, nutritious and delicious, and perfect when that urge hits to bake pumpkin goodies in the fall!
Fun Variations to Try:
Feel free to play around with your favorite add-ins! Some of my favorites are:
- grated carrot
- diced apple
- dried cranberries or raisins
- chocolate chips
- cacao nibs
- coconut flakes
- pumpkin seeds
- other nuts or seeds
If you make these pumpkin pecan oat bars leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.
More Sugar & Flour Free Treats You’ll Love:
- Banana Oat Breakfast Cookies
- Pumpkin Spiced Breakfast Cookies
- Flourless Blueberry Oatmeal Muffins
- Flourless Pumpkin Oat Muffins
- Apple Breakfast Crisp
- Pumpkin Apple Oat Bake
- Peanut Butter & Jelly Baked Oatmeal
Pumpkin Pecan Oat Bars
- 1.5 cups rolled oats, dry (6 oz)
- 1 cup dried cranberries
- 2 tbsp pumpkin pie spice, or make your own, see notes
- 1 cup chopped nuts, used a mix of pumpkin seeds, walnuts, and pecans, 3 oz)
- 1/4 cup cacao nibs, or dark chocolate chips, optional
- pinch of salt
- Preheat the oven to 350 °F and line a baking sheet with parchment paper.
- Choose a square baking dish for thicker bars or a larger rectangular dish for thinner bars. Line the dish with parchment paper for easy removal, or grease the dish to prevent sticking.
- Mix all the ingredients together well in a mixing bowl with a spatula and spread evenly in the parchment lined baking dish.
- To make them extra pretty, press a pecan into each bar, or sprinkle with cacao nibs, chocolate chips, cranberries, or chopped nuts.
- Bake for 40 – 50 minutes and let cool completely before slicing. The baking time will vary depending on the size of the pan. You can cut into them or insert a toothpick to see how they are doing and put them back in the oven for however long is needed.
- I actually like them a little bit soft, because during the week I pop them in a toaster oven to reheat and the edges crisp up when I do that. But they shouldn’t be gooey.
- These can be made ahead and store well in the refrigerator or freezer.
- To make your own pumpkin pie spice, combine the following:
- 1 Tbsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice
- For a light breakfast, eat one bar. For a more filling breakfast, eat two. Or eat however much your wise body tells you to eat!