healthy gluten-free vegan pumpkin bars with dried blueberries
| | | | | | | | | | | |

Blueberry Pumpkin Spice Snack Bars ~ Gluten-Free & Plant-Based

This post may contain affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). Please see my full disclaimer policy for details.

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 mins
Cook Time25 mins
Total Time35 mins
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

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating