Vegan Baking and Sweets/ Vegan Cookies and Bars/ Vegan Recipes

Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars

Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars

These homemade bars featuring pumpkin seeds and chocolate chips are a terrific on-the-go healthy breakfast, and a perfect snack for any time of the day. Our whole family loves them! Recipe from from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes* by Dreena Burton, BenBella Books © 2015, reprinted by permission. Photos by Nicole Axeworthy.

Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars
Author: 
Recipe type: Vegan bars
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 16
 
These homemade energy bars featuring pumpkin seeds and chocolate chips are a terrific on-the-go healthy breakfast, and a perfect snack for any time of the day.
Ingredients
  • 1½ cups rolled oats
  • 1¼ cups oat flour
  • 3 to 4 tablespoons pumpkin seeds
  • 2 to 3 tablespoons nondairy chocolate chips or mini chips (can also substitute raisins or dried cranberries)
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ⅛–1/4 teaspoon freshly grated nutmeg
  • ¼ cup plus 2 tablespoons plain unsweetened nondairy milk
  • ⅓ cup brown rice syrup
  • 1 to 2 tablespoons pure maple syrup
Instructions
  1. Preheat oven to 350°F. Line an 8" × 8" baking dish with parchment paper.
  2. In a large bowl, combine the rolled oats, oat flour, pumpkin seeds, chocolate chips, cinnamon, sea salt, and nutmeg.
  3. In a smaller bowl, combine the milk, brown rice syrup, and maple syrup.
  4. Add the wet ingredients to the dry mixture, stirring until well combined.
  5. Transfer the mixture to the prepared pan, and press it down until evenly distributed.
  6. Using a sharp knife, cut to mark out the bars before you bake them to make it easier to fully cut and remove the bars once baked. (I usually mark out 16 bars, but you can make whatever size you like.)
  7. Bake for 20 minutes, then remove from oven and let bars cool in pan. Once cool, use a sharp knife to fully cut the bars, then remove with a spatula.


Idea:
I first made these bars with just raisins, and they were delicious. Then, I tried a combination of pumpkin seeds and chocolate chips. Something about that duo really hit the mark for me, so I switched up the recipe with these as the default! You can always try other add-ins to replace the pumpkin seeds and chocolate chips, such as sunflower seeds, hemp seeds, unsweetened coconut, and other dried fruit (chopped, if needed).

Visit Dreena Burton at Plant-Powered Kitchen.

Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars by Dreena Burton

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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4 Comments

  • Reply
    Lynda Appelt
    November 7, 2016 at 7:21 pm

    Dear Nava,

    Could I put these in a microwave to cook??

    How about in a crockpot??

    Thanks!

    Lynda

  • Reply
    Rita
    November 8, 2016 at 2:09 pm

    Whats a good alternative to brown rice syrup? Thanks

    • Reply
      Nava
      November 9, 2016 at 8:36 pm

      Rita, either maple syrup or agave would work, but the bars would’t be quite as firm.

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