- 7 ounces pitted dates (11 to 12 Medjool or 22 to 24 Deglet Noor), chopped
- 1 cup nondairy milk
- 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
- 1¼ cups old-fashioned rolled oats
- 2 teaspoons pumpkin pie spice (or see Notes)
- 1 can 100% pure pumpkin (15 ounces; see Notes to use fresh pumpkin)
- Vanilla Frosting (optional)
- Place the dates, milk, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften).
- Preheat the oven to 375°F. Line an 8×8-inch baking pan with parchment paper.
- Grind the rolled oats into flour with a blender. Transfer to a medium bowl and whisk in the pumpkin pie spice.
- Pour the soaking ingredients (dates, milk, and vanilla) into the blender, and blend until smooth.
- Pour this mixture into the bowl of dry ingredients, and add the pumpkin. Mix the batter with an electric mixer until it is thick but smooth. (If you don’t have an electric mixer, you can use a food processor or a blender along with its tamper.)
- Spoon the batter into the pan and spread evenly. Bake for 30 minutes. Let cool completely before serving (or chill overnight for firmer snack bars). Serve as is or with Vanilla Frosting.
If you’d like to use fresh pumpkin, place a halved small sugar pumpkin (with stem and seeds removed) cut-side down onto a rimmed baking dish lined with parchment paper. Bake uncovered at 375°F for 50 to 60 minutes, or until tender. Let cool before cutting the skin away. Cut the pumpkin into chunks, and mash or blend it until fairly smooth. Use 1½ cups for this recipe.
If you don’t have pumpkin pie spice, you may substitute 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ½ teaspoon of ground nutmeg, and a pinch of ground cloves.
Oat flour: You can easily grind rolled oats into flour by using a high-speed blender.
- Serving Size: 1/16 recipe, 1 square
- Calories: 74
- Sugar: 9.4g
- Sodium: 3mg
- Fat: 0.9g
- Saturated Fat: 0.2g
- Carbohydrates: 16.2g
- Fiber: 2.5g
- Protein: 1.8g
- Cholesterol: 0