Although it has definitely been cool enough for baking here in Massachusetts over the past few days, I am aware that there are other states that are currently seeing above-average temperatures; and why shouldn’t folks who live in those areas be able to enjoy homemade seasonal treats?
If it’s still warm where you live but you’re craving a pumpkin-y dessert or snack and don’t want to turn on the oven, these no-bake vegan oat bars have your name written all over them.
A base of sticky medjool dates, buttery pecans, and wholesome oats is pulsed together with pumpkin pie spices and a bit of coconut oil to form the “crust”, and the filling is simply pumpkin butter.
I used Trader Joe’s pumpkin butter, but you can use any variety you’d like. I’d love to make these bars with a homemade pumpkin butter!
This is one of those recipes that translates perfectly to breakfast, snack, or dessert. The pumpkin butter I used is quite sweet, but if you opt for using a low-sugar or homemade version, you can control the sugar content.
The bars are best when enjoyed chilled, as they become rather soft and a tad messy at room temperature. I store them individually wrapped in plastic wrap in the fridge… right in the front for easy access ;).
No-Bake Pumpkin Butter Oat Bars
Prep Time: 10 minutes
Cook Time: 0 minutes
Keywords: dessert snack vegetarian vegan pumpkin oatmeal pecans Halloween Thanksgiving bars fall
Ingredients (16 bars)
- 2 cups old-fashioned rolled oats
- 1 cup raw pecan halves
- scant 1/4 tsp Kosher salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- tiny pinch ground cloves
- tiny pinch ground allspice
- 1 tightly packed cup pitted soft Medjool dates (about 10 large)
- 1/4 cup melted coconut oil
- 10 ounces pumpkin butter, homemade or store-bought
Instructions
Line an 8-inch square pan with parchment paper going both ways.
In a food processor fitted with the steel blade, process oats, pecans, salt, and spices until finely ground. Add in the pitted dates and pulse until crumbly. Add in the melted coconut oil and process until the mixture comes together. The mixture should hold together when pinched.
Remove date-oat mixture from the food processor, set aside 3/4 cup for topping, and press the remaining mixture firmly and evenly into the prepared pan.
Spoon the pumpkin butter evenly over the crust in the pan. Sprinkle the remaining 3/4 cup crust mixture evenly over the pumpkin butter; press down lightly.
Chill in the refrigerator until firm, at least 1 hour. Cut into 16 squares; store individually wrapped in the refrigerator or freezer.
Nutritional information will vary depending on type of pumpkin butter used.
