Pumpkin Oat Squares

Written By Genia Taub

For the first time, I served pumpkin oat squares at a picnic recently. They were a hit! It’s a great feeling when others appreciate my nutritious food – it keeps me wanting to share more of the good stuff.

Pumpkins are everywhere during the Fall. They’re easy to find in stores, and so is pumpkin puree – unless you’re motivated to open up a pumpkin, gut it, and puree your own. It’s fun to pick pumpkins, too – they come in all shapes and sizes, and make great Fall decorations.

Pumpkins are easy to digest and loaded with nutrition – they’re good for your eyes and skin, high in fiber, and low in fats and calories. Pumpkin seeds, also known as pepitas, are warming and sweet.

Recipe

1 cup pumpkin puree
1 cup applesauce – unsweetened
2 large eggs
¼ cup maple syrup
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
3 tsp pumpkin spice
¾ cups plant-based vanilla protein powder (I use Sun Warrior)
1 ½ cups rolled oats
½ cup walnuts or pumpkin seeds – chopped
¼ cup pumpkin seeds – to sprinkle on before you bake

Instructions

  • Preheat oven to 350 degrees

  • Line glass 8x8 square baking pan with parchment paper 

  • In a medium mixing bowl, whisk pumpkin puree, applesauce, eggs, maple syrup, vanilla, pumpkin spice, baking powder, baking soda, and protein powder

  • Add oats and walnuts (or pumpkin seeds) and stir mixture

  • Pour the mixture into baking pan, level the mixture and top with pumpkin seeds

  • Bake for 35 minutes or until a toothpick inserted in the center comes out cleanly

  • Remove from oven, let cool for 10 minutes, then remove from baking pan and cool for another 30 minutes

  • Cut into squares and serve warm or cold

Genia’s Spoon Me Tips

These pumpkin squares make a quick breakfast, dessert, or healthy snack on the go.

Walnuts would be amazing in this recipe as well – I chose pumpkin seeds because I wanted to make it nut-free.

Pumpkin Seeds are a fantastic snack to carry around on the go. Keep them in your car or purse at all times. You’ll be well prepared when you’re out and about and looking for a bite to keep you satisfied until your next meal. You can toss the seeds in salads, vegetable dishes, yogurt, granolas (check out my High Vibration Granola), and pureed soups (such as my Zucchini Non-Dairy Cream Soup).

If you decide to purchase a pumpkin, remember that the seeds are the powerhouse!

Roasting Pumpkin Seeds

  • Scoop the seeds out of the pumpkin

  • Rinse off the pulp

  • Spread them on a baking sheet

  • Toss a little oil and salt – for the spice lovers, add: cumin, coriander, or garam masala

  • Bake at 350 degrees for about 20-25 minutes, stirring halfway, until golden and crisp

Happy Autumn!
Love, Genia

Genia Taub
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