Easy no-bake pumpkin muesli bars with seeds and pumpkin puree. Packed full of vitamins, a perfect lunchbox snack.
Are you taking part in plastic-free July this month? Such a great challenge! It’s not too late to sign up here: https://www.plasticfreejuly.org or like the Aotearoa Plastic-Free July facebook Group for tips and tricks.
Do you still have homegrown pumpkins in storage?
We have one just butternut squash left but I bought a few really large crown pumpkins a while ago when they were so cheap. They’re so huge that I ALWAYS have pumpkin left over, so I thought why not combine it with a snack!
These delicious no-bake pumpkin muesli bars use up 1/2 a cup of pure pumpkin puree. It’s made from pumpkin that’s been boiled until soft, then drained and whizzed up. Nothing else added.
They’re so easy to put together. First, toast some rolled oats and pumpkin seeds and sunflower seeds in a pan. This step isn’t essential but gently toasting them adds flavour.
In a little saucepan combine butter, brown sugar and honey and melt it all together. Let it bubble for a little while before taking off the stove and stirring in the peanut butter or almond butter (or tahini if you’re nut-free). Then comes the pumpkin puree, vanilla, cinnamon and salt.
To make these even healthier, add in some chia seeds and/or linseeds. I add both, because why skip an opportunity to get some more vitamins in your diet!
If you’ve got chocolate chips you could add them in too.
Press the mixture down firmly in a lined slice tray, as firm as you can. Place in the refrigerator for at least 3 hours to firm up. Store these bars in the refrigerator for up to a week.
Got more pumpkin left? Why not try some homemade pumpkin ravioli?
No Bake Pumpkin Muesli Bars
- 3 cups rolled oats
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 80 grams butter
- 1/4 cup brown sugar
- 1/3 cup honey or golden syrup
- 1/2 cup pure pumpkin puree
- 1/3 cup peanut butter, almond butter or tahini
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt (if using unsalted butter only)
- 3 tbsp chia seeds (optional)
- 3 tbsp ground linseeds (optional)
- 1/2 cup chocolate chips (optional)
- Heat a wide saucepan on medium heat. Add in the rolled oats and pumpkin and sunflower seeds and gently toast for 2-3 minutes. Take care not burn them, then set them aside.
- In a small saucepan over medium heat, melt the butter, honey and brown sugar together and bring to a boil. Let it simmer for 2-3 minutes before taking off the heat and adding in the almond butter or tahini. Stir until well combined.
- Add in the pumpkin puree, vanilla, cinnamon and salt and stir until well combined.
- If using, sprinkle the linseeds and chia seeds over the toasted oat and pumpkin seeds and stir.
- Pour the butter mixture over the oat mixture and mix well until all the oats are coated.
- Let the mix cool for 5 minutes and the add in the chocolate chips if using.
- Line a slice tin with baking paper and tip in the oat mix. Press down really firmly until it's well compacted.
- Leave to firm up in the refrigerator for at least 3 hours before slicing.
Have you made these? Tag me and let me know! @home_grown_happinessnz