healthy gluten-free vegan pumpkin bars with dried blueberries
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Blueberry Pumpkin Spice Snack Bars ~ Gluten-Free & Plant-Based

Blueberry Pumpkin Spice Snack Bars are delicious any time of the year. I’ve made these pumpkin bars with chocolate chips, raisins, and a combination of both. Dare I say adding dried blueberries is my favorite…

For a fancy look drizzle powdered sugar icing or melted chocolate over bars.

Oat flour can be purchased or you can make your own using a blender or food processor. I like to grind my own oats and have them on hand in a large freezer container. Store ground oats in a cool dry place or in the freezer.

Quick and easy blueberry pumpkin spice snack bars
To Make Blueberry Pumpkin Spice Snack Bars You Will Need These Ingredients:  
  • Oat flour (gluten-free) regular is ok if gluten-free is not needed
  • Baking powder ~ corn-free if needed
  • Baking soda
  • Salt
  • Cinnamon
  • Nutmeg
  • Ground cloves
  • Canned pumpkin
  • Vanilla extract
  • Unsweetened applesauce
  • Dark brown sugar, if you don’t have dark brown regular is fine too
  • Coconut oil
  • Dried blueberries

** Optional add-ins are…raisins, chopped dates, chopped nuts, and/or semi-sweet chocolate chips, I use, Enjoy Life Allergy Friendly Mini Chocolate Chips.

You might also like to try these Healthy Pumpkin Half Dome Cookies.

Enjoy!

Blueberry Pumpkin Spice Snack Bars   

A tasty fall recipe in a blueberry and pumpkin snack bar. An allergy-friendly deliciously spicy treat that is perfect for snacks or a healthy dessert.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry pumpkin spice snack bar, dairy-free, gluten-free, healthy baking, snack bars, vegan
Servings: 16 Bars
Calories: 138kcal
Author: Mary Krick

Ingredients

  • 2 1/2 cups oat flour gluten-free regular is ok if gluten-free is not needed.
  • 2 tsp baking powder ~ corn-free if needed
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 pinch of ground cloves
  • 1 cup canned pumpkin
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/2 cup dark brown sugar; if you don't have dark brown regular is fine too.
  • 1 Tbsp coconut oil
  • 1/2 cup dried blueberries

Instructions

  • Preheat oven to 350
  • Line a 9"x 9" square or 7"x 11" rectangle baking pan with parchment paper or spray with a non-stick spray. I actually just line the very bottom of the baking pan with parchment paper...it's so much easier. The edges are easily loosened with a knife after cooling.
  • In a mixing bowl add oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Mix to combine.
  • In a smaller bowl add pumpkin, vanilla, applesauce, sugar, and oil. Mix well.
  • Add pumpkin mixture to flour mixture. Stir to combine. Fold in dried blueberries.
  • Pour mixture into prepared baking pan and bake for about 20 minutes. Mine actually take closer to 25 minutes to bake but check doneness with a toothpick or knife inserted in the center. It should come out clean of uncooked dough.
  • Cool on wire rack about 10 minutes before removing from pan.

Notes

4 weight watcher points plus each
**other optional add-ins are...raisins, chopped dates, chopped nuts, and/or allergy-friendly semi-sweet chocolate chips.
Enjoy Life Semi-Sweet Mini Chocolate Chips
Corn-free baking powder
 

Nutrition

Serving: 1Bar | Calories: 138kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 204mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2383IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Recipe inspired by AMBITIOUSKITCHEN.COM

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