Vegan Pumpkin Pie Oatmeal Squares

Vegan Pumpkin Pie Oatmeal Squares (dairy-free, gluten-free, refined sugar free)

Hi Friends!

I’ll be going on vacation for two weeks in October so I had to get this post out before then! It’s like prime pumpkin season AND Canadian Thanksgiving is also coming up.  This recipe is a fun twist on the traditional pumpkin pie but made Vegan so no butter or flaky crust but trust me, you won’t miss it! It’s also refined sugar free, gluten-free, soy free and dairy free!

Vegan Pumpkin Pie Oatmeal Squares (dairy-free, gluten-free, refined sugar free)

I even ate one for breakfast the other day because it’s practically just oatmeal with a pumpkin topping! So healthy that it’s acceptable ;).

The filing as you can see, is still slightly wet in the pictures so make sure to cool the bars in the fridge for a few hours prior to slicing the bars. Do as I say, not as I do :).

Vegan Pumpkin Pie Oatmeal Squares (dairy-free, gluten-free, refined sugar free)

If you wanted to make these grain free, I’d replace the oatmeal with pecans, walnuts or almonds (or a mix) and it will be just as good!

Vegan Pumpkin Pie Oatmeal Squares (dairy-free, gluten-free, refined sugar free)

I can’t wait to see you try this recipe! Please tag me @balancingandie on all socials. I LOVE seeing your creations.  To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie!

Vegan Pumpkin Pie Oatmeal Squares

Yield: 16 squares

Vegan Pumpkin Pie Oatmeal Squares

Vegan Pumpkin Pie Oatmeal Squares

Ingredients

    Crust
  • 1 cup oatmeal (steel cut or rolled)
  • 1 cup almond flour
  • 3 tbsp pumpkin puree
  • 5 dates (pits removed)
  • 1/3 cup unsweetened almond butter
  • 1/4 tsp cinnamon powder
    Filing
  • 1 cup coconut cream (thick part only)
  • 1 1/3 cup pumpkin puree
  • 1/4 cup maple syrup (or honey - if not vegan) (adjust based on desired level of sweetness)
  • 3/4 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/4 tsp ginger powder (optional)

Instructions

  1. Preheat oven to 350F. Line 8x10 inch baking dish with parchment paper.
  2. Mix crust ingredients in a food processor until a dough is formed. Evenly press into lined baking dish.
  3. Mix filing ingredients in a blender (or food processor) until smooth. Pour onto crust.
  4. Bake for 40-45 minutes until set (may be slightly wet in the centre). Allow to cool and then transfer to the refrigerator for at least 2 hours. (This is needed to set the bars!)
  5. Cut into 16 squares and enjoy! Keep extras refrigerated and consume within 2 weeks.

Notes

If you have pumpkin pie spice, substitute equal amount of that for the cinnamon, nutmeg and ginger powder.

http://balancingandie.com/veganpumpkinpieoatmealsquares/

Vegan Pumpkin Pie Oatmeal Squares (dairy-free, gluten-free, refined sugar free)

Print Friendly, PDF & Email

Leave a Reply