Can I use a different flavor of vegan protein powder in these breakfast bars?

Absolutely! While the recipe suggests Cookies and Cream, you can easily substitute it with any flavor of vegan protein powder you prefer, such as vanilla or chocolate, to customize your Pumpkin Oat Breakfast Bars.

What type of oats should I use to ensure these breakfast bars are gluten-free?

To keep these Pumpkin Oat Breakfast Bars gluten-free, make sure to use certified gluten-free rolled oats and oat flour, as regular oats can sometimes be cross-contaminated during processing.

How do I prepare the flax eggs for this recipe?

To make the two flax eggs needed for these Pumpkin Oat Breakfast Bars, combine 2 tablespoons of ground flaxseed meal with 6 tablespoons of water, stir well, and let it sit for about 5 minutes until it thickens into a gel-like consistency.

How long can I store these Pumpkin Oat Breakfast Bars?

Once cooled, these Pumpkin Oat Breakfast Bars can be stored in an airtight container in the refrigerator for up to a week, making them ideal for meal prep.

What are some recommended optional toppings for these breakfast bars?

You can sprinkle these Pumpkin Oat Breakfast Bars with optional toppings like hemp seeds, cacao nibs, or chopped almonds before baking to add extra texture and flavor.

6 years ago

Pumpkin Oat Breakfast Bars
[Vegan, Gluten Free]

VC By: Vicky Coates

Author Bio

Vicky Coates runs the blog Clean Lean Bakes. She created Clean Lean Bakes based on... Read More

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Square-cut Pumpkin Oat Breakfast Bars, topped with cacao nibs and hemp seeds, arranged on a rustic wooden board.

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Pumpkin Oat Breakfast Bars

Dairy Free

Vegan

A super quick and easy one-bowl recipe that is vegan, gluten-free, high in protein, and makes a great grab and go breakfast! These Pumpkin Oat Breakfast Bars are super delicious!

Ingredients You Need for Pumpkin Oat Breakfast Bars [Vegan, Gluten Free]

2 cups Gluten-Free Rolled Oats
1/2 cup oat flour (blended oats)
1 3/4 ounces Cookies and Cream Flavor vegan Protein (or flavour of your choice)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup pumpkin puree
1 1/14 cup almond milk or other plant-based milk of preference
2 flax eggs
3 tablespoons maple syrup
2 tablespoons sugar
Optional toppings; hemp seeds, cacao nibs, chopped almonds

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How to Prepare Pumpkin Oat Breakfast Bars [Vegan, Gluten Free]

Preheat the oven to 365°F. Grease or line a square baking dish with parchment paper.
In a mixing bowl, whisk together all the wet ingredients (pumpkin puree, maple syrup, flax eggs and milk).
Then add in the dry ingredients (gluten-free rolled oats, protein powder, pumpkin spice, baking powder, sea salt and sugar). Combine gently with a spoon.
Pour the mixture into the baking dish and sprinkle with the optional toppings if using. Bake 35 min or until toothpick come out clean.
Let it cool for 10 minutes then take it out on a cooling rack. Cut in to squares and enjoy! Store in the fridge for up to a week