Vegan Pumpkin Oatmeal Breakfast Bars

8 steps

• Preheat oven to 350F. Spray an 8 x 8-inch baking pan with cooking oil.
• Make the egg replacer by mixing the ground flax with water in a small bowl. Set aside for 10 minutes while the flax forms a gel or thickens.
• Add just 1 cup oats to a high-powered blender and process until oats have turned into flour. Set aside.
• Melt the coconut oil in a small microwave-safe bowl for 20 seconds or until it is runny.
• Add coconut oil, almond milk, pumpkin, maple syrup, and vanilla extract to a large bowl and mix.
• Stir in flax gel, oat flour, remaining oats, chia seeds, pumpkin pie spice, baking powder, baking soda, salt, and walnuts.
• Transfer batter to baking pan and pat down top so that it is level. Batter will be thick. Bake for 35-40 minutes or until toothpick comes out clean. If you like the sides of the bars chewy, bake for 45-55 minutes. Remove from oven and cool for at least 10 minutes.
• Cut into 12 equal bars. Store in the refrigerator or wrap each bar and store in the freezer.

Tips:
You can make the egg replacer with chia seeds instead of flax. Use the same seed-to-water amount.

These bars are great with a cup of plant-based milk beverage or plant-based yogurt.

To lower saturated fat, use canola oil instead of coconut oil.