Vegan Energy Bars
![]()
Cooking time20 min![]()
Prep time10 min![]()
ServingsPortions 24
Ingredients
- 2 1/4 cups (550 mL) all-purpose flour
- 1 tsp. (5 mL) baking soda
- 1/2 tsp. (2 mL) salt
- 1 1/2 cups (375 mL) assorted seeds (hemp seeds, raw sunflower seeds and/or chia seeds)
- 1 cup (250 mL) chopped assorted dried fruit (dried figs, dried peaches and/or dried cranberries)
- 1/2 cup (125 mL) rolled oats
- 1 cup (250 mL) Becel® Vegan margarine
- 1 cup (250 mL) firmly packed light brown sugar
- 1/4 cup (60 mL) granulated sugar
- 1/2 cup (125 mL) unsweetened pure pumpkin puree
- 1 tsp. (5 mL) vanilla extract
- 1 Tbsp. (15 mL) ground cinnamon
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 375°F (190 C). Line 15 x 10-in. (38 x 25 cm) baking sheet with shallow sides with foil or parchment paper leaving 2-in. (5 cm) overhang; set aside. Combine flour, baking soda and salt in medium bowl; set aside.
- Combine seeds, dried fruit and oats in large bowl; set aside.
- Mix Becel® Vegan margarine with sugars in large bowl. Mix in pumpkin puree and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in cinnamon and 2 cups (500 mL) seed mixture. Spread into prepared baking pan. Top with remaining 1 cup (250 mL) seed mixture and gently press into dough.
- Bake 20 minutes or until edges are golden. Cool in pan on wire rack 20 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 24 bars.
See nutrition information for calories.
