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 mins
Cook Time25 minutes mins
Total Time35 minutes 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
- 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
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.
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