Description

These vegan and gluten-free pumpkin spice pecan baked oatmeal bars with cashew maple icing are the perfect cozy breakfast to enjoy this week. Bake up a batch today and eat them for breakfast this week. They are made with healthy, wholesome ingredients including rolled oats, pecans, dates, pumpkin, chia seeds, coconut oil, spices, and maple syrup. The simple cashew icing is totally optional, but highly recommended.

Ingredients

Scale

Oatmeal Bars

2 1/2 cups large flake rolled oats, divided
1/2 cup toasted pecans
1/2 cup soft pitted Medjool dates
1 cup pumpkin puree
2 tablespoons coconut oil, softened
2 tablespoons chia seeds
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon sea salt
1 teaspoon vanilla extract
2 tablespoons maple syrup
1/3 cup non-dairy milk
2 tablespoons cinnamon sugar (see note for how to make)

Cashew Icing

1 cup raw cashews, soaked in boiling water for 45 minutes and drained
3 tablespoons maple syrup
2 teaspoons lemon juice
1 teaspoon vanilla extract
Pinch of sea salt
3 tablespoons non-dairy milk

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Instructions

Make the baked oatmeal bars: Preheat the oven to 350 F and line an 8×8-inch glass baking dish with parchment paper. (Leave some overhang so that you can lift it out of the pan after.)
In a food processor fitted with the ‘S’ blade, combine 2 cups of the oats and the pecans and process into a meal. Add the dates, pumpkin, coconut oil, chia seeds, spices, salt, vanilla, maple syrup, and non-dairy milk. Process until almost smooth. Some texture is fine. Add the remaining 1/2 cup of oats and pulse a couple of times to incorporate.
Scoop the dough into the prepared baking dish. It will be quite sticky, so wet your hands and press down into an even layer that covers the whole pan. Sprinkle with cinnamon sugar, if desired, and lightly press it into the dough.
Bake for 30 minutes.
Remove from the oven and let the bar cool in the pan for 20 minutes before lifting it out and transferring it onto a wire rack to finish cooling.
Make the cashew icing: In a blender, combine the cashews, maple syrup, lemon juice, vanilla, salt, and non-dairy milk. Blend until very smooth. This might take a couple of minutes; I recommend using a high powdered blender, such as a Vitamix or Blendtec, for best results. You can also use the food processor, but it won’t get super smooth.
Once the oatmeal bar has cooled completely, spread the cashew icing over top, slice, and enjoy with some fresh fruit. Pomegranate arils make for a beautiful accompaniment!

Notes

Cinnamon sugar: Combine 2 tablespoons cane sugar with 1 heaping teaspoon cinnamon.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast

Keywords: vegan pumpkin spice pecan baked oatmeal bars recipe