Pumpkin Seed Oatmeal Raisin Cookie Bars – a delicious recipe with flour, nut butter, maple syrup, eggs, vanilla, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F and coat a baking dish with oil. Any small-medium baking dish will work, just know that smaller pans will require longer baking times and medium pans will let the bars cook faster.
2
In a medium-size bowl, stir together the wet ingredients - the nut butter, maple syrup, flax eggs,
3
In a large bowl, combine the dry ingredients - flour, baking soda, pumpkin pie spice, sea salt, oats, and raisins. Pour the wet into the dry and stir until incorporated.
4
Transfer the dough to the baking dish, gently pressing it in to ensure uniformity. Bake for 28-30 minutes if using a smaller dish, and less time if using a medium dish. Remove from oven when golden brown and crisp at the top and a toothpick comes out clean.
5
Cool completely before slicing and serving. Store leftovers in an airtight container for up to one week.
6
Enjoy!
456
kcal
Calories
29
g
Fat
39
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/2 cup nut butter, 1/3 cup maple syrup, 2 flax eggs, and more.
Yes, Pumpkin Seed Oatmeal Raisin Cookie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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