Pumpkin Oatmeal Bars

Filled with the flavors of autumn, these one-bowl pumpkin oatmeal bars are packed with pure pumpkin and spices. Made from wholesome ingredients, they are naturally sweetened, made without oil, gluten free and easily adapted to be vegan. Prepare them ahead for a quick and satisfying breakfast or snack on busy days.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Tips and Notes
• And if you liked this recipe...
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• Comments

If you love all things pumpkin and spice, you're going to adore these oatmeal pumpkin bars. (Also, have you tried these oat flour pumpkin muffins- they taste like autumn!).

Packed with the flavors of pumpkin pie (as is this pumpkin granola), but in a wholesome and transportable form that is acceptable for breakfast or a snack yet tasty enough to be dessert, I have a feeling you'll be making them on repeat (I have been!). I know you'll love them because:

• One-Bowl Recipe: These pumpkin oatmeal bars come together quickly and easily with just one mixing bowl. Minimal cleanup means more time to enjoy these delicious bars!
• Healthy: Made with nutritious ingredients like pumpkin and oats plus naturally sweetened with maple syrup, gluten free (use certified gluten free oats), and dairy-free, these bars are a wholesome snack or dessert option. Plus, they can easily be adapted to vegan- just use a flax egg in place of the egg.
• Soft and Chewy Texture: These bars so soft, moist and wonderfully chewy.
• Full of Pumpkin Spice: With warm spices like cinnamon, nutmeg, and cloves along with pure pumpkin, these bars capture the cozy flavors of autumn in every bite.

The Ingredients

• Old Fashioned Rolled Oats- I prefer to use large flake rolled oats for this recipe but quick oats will work as well. Don't use instant or steel cut. And if you need the recipe to be gluten free, ensure that you are using certified GF oats.
• Pumpkin Puree- Ensure that you are using pure pumpkin puree and not pumpkin pie filling (as it has sweeteners and spices already added).
• Almond Butter- Another nut or seed butter, such as can be substituted. For nut free, you can use Pepita Butter or sunflower seed butter but note that the color of the bars turns out a bit more brownish.
• Egg- For a vegan recipe, you can use a flax egg or ¼ cup of applesauce. The bars are slightly crumblier but still delicious.
• Maple Syrup- You can substitute with honey if needed. The liquid is an important part of the recipe so don't use a granulated sweetener. If you would like sweeter bars, you can add up to ¼ cup of granulated sugar (brown, white or coconut) in addition to the maple syrup.
• Vanilla Extract- Adds warm flavor that you don't want to miss.
• Ground Cinnamon + Spices- If you have pumpkin pie spice blend you can use 1 teaspoon of that in place of the ginger, nutmeg, cloves and allspice. Keep the teaspoon of cinnamon though.
• Baking Powder- For a bit of lift. The bars turn out very dense without it.
• Salt- Brings the flavors together. Table, kosher or sea salt will all work.
• Chocolate Chips (Optional)- You can leave these out or use a different add in such as nuts, raisins, coconut, etc.

The Method

1. Mix Wet Ingredients. Add the wet ingredients to a large mixing bowl and stir together.

2. Add Dry Ingredients. Add the remaining ingredients (except the add-ins) and mix until well combined. Fold in the mix ins.

3. Bake. Line a 9x9 inch square pan with parchment paper or a silicone liner, leaving some overhang for easy removal, and pour the batter evenly into the prepared pan.

Bake at 350 F for 24-27 minutes until just set on top (they will still appear quite soft).

4. Cool. Allow to cool completely in the pan. I usually leave it on a wire rack for 1 hour and then move to the refrigerator for the second hour.

5. Slice. Use the overhanging liner to lift the cooled bars from the pan and move to a cutting board. Slice into your desired size and shape.

6. Enjoy!

Leftovers and Storage

To Store: Allow bars to cool completely on a wire rack and then store leftover healthy pumpkin oat bars in an airtight container. They can be kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or frozen for up to 3 months.

Make it Your Own

• Banana Oatmeal Bars: Swap out the pumpkin puree for mashed ripe banana and omit the spices for a slightly different flavor profile.
• Peanut Butter Pumpkin Bars: If you prefer the taste of peanut butter, feel free to use it instead of almond butter in the recipe.
• Switch Up the Add-Ins: Get creative with your mix-ins! Add chopped nuts, shredded coconut, dried cranberries (craisins), raisins, pepitas, or any other favorites in place of the chocolate chips.
• Make Them Vegan: To make these bars vegan-friendly, substitute a flax egg (1 tablespoon ground flaxseed meal + 2.5 tablespoons water, let sit for 5 minutes) or unsweetened applesauce in place of the egg.
• Sweeter: If you're serving them as dessert or just want a sweeter bar, you can add ¼ cup of a granulated sweetener such as white, brown or coconut sugar in addition to the maple syrup.

Tips and Notes

• Use a Lined Baking Pan: Line your baking pan with parchment paper or foil before pouring in the batter. This makes it easier to lift the bars out of the pan for cutting once they're baked.
• Bake Immediately: Once you've mixed the batter, bake the bars immediately. The oats will begin to soak up the liquid as they sit, which can affect the texture of the finished bars.
• Use Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, in this recipe.
• Cool Completely Before Slicing: Allow the bars to cool completely in the pan before slicing them. This helps them set properly and makes for cleaner slices when cutting.

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And if you liked this recipe...

...you might also like:

• Healthy Flourless Oatmeal Cookie Bars
• Crunchy Peanut Butter Oatmeal Bars (No Bake)
• Oat Flour Pumpkin Bread

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