Oatmeal Pumpkin Flax Coconut Bars

Posted on February 22nd, 2013 by admin

A tasty bar packed with fibre and healthy fats, making it a great choice to keep you satisfied between meals or after a workout. Wrap them in saran wrap and store in the freezer for an easy on-the-go snack!

Download a printable PDF of the recipe here: Oatmeal Pumpkin Flax Coconut Bars


Rolled oats 2.5 cups 625 mL
Unsweetened shredded coconut 1 cup 250 mL
Chopped raw almonds ½ cup 125 mL
Dried cranberries ½ cup 125 mL
Mini semi-sweet chocolate chips ½ cup 125 mL
Whole wheat flour or oat flour 1/3 cup 83 mL
Ground flaxseed ¼ cup 63 mL
Ground cinnamon 1 tsp 5 mL
Canned pumpkin puree ¾ cup 175 mL
Honey ½ cup 125 mL
Butter, melted ¼ cup 63 mL
Vanilla extract 1 tsp 5 mL

*To make the recipe gluten-free, use GF certified oats and instead of whole wheat flour, make your own GF oat flour by blending 1 cup of rolled oats in your food processor until they are ground to a super-fine consistency.


  1. Preheat the oven to 350°F.
  2. Line a 9×13 inch baking pan with parchment paper.
  3. Combine the oats, coconut, almonds, dried cranberries, chocolate chips, flour, flaxseed and cinnamon in a large bowl. Mix well.
  4. Mix together the pumpkin, honey, butter and vanilla in a medium bowl. Pour wet ingredients over dry ingredients and mix with a wooden spoon.
  5. Spread mixture into pan and pack firmly.
  6. Bake on middle oven rack for 25 minutes. Remove from oven, let cool, and cut into 16 bars.


Makes 16 servings (64 g /serving).  1 serving = 1 bar

Adapted From: Looney Spoons Cookbook

Prepared By: Jennifer Broxterman, Registered Dietitian & Chelsea Allan, BScH Foods & Nutrition student
NutritionRx ● Email: info@nutritonrx.ca ● Phone: (519) 520-9549 ● Website: www.nutritionrx.ca