Pumpkin Oatmeal Bars
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These pumpkin oatmeal bars are soft, lightly spiced, and studded with chocolate chips and walnuts. Each bar has 8 grams of protein and 7 grams of fiber, which makes them just as good for breakfast as they are for a snack.
I created these pumpkin oatmeal bars after my apple oatmeal bars became one of my most popular fall snack recipes. I swapped the applesauce for pumpkin puree, added pumpkin pie spice and traded the chopped apples for walnuts and chocolate chips.
Unlike most pumpkin bars that lean heavy on butter, flour and refined sugar, these are made with wholesome ingredients like quick oats, real pumpkin and pure maple syrup, so they’re actually a snack you feel good about eating. Pair one with my pumpkin spice latte for the coziest fall start to the day!
Table of Contents
“My family absolutely LOVES these bars!! Thank you for the healthy, delicious recipe!”
Why I Love These Oatmeal Pumpkin Bars
- Gluten-free and dairy-free: Between the certified gluten-free oats and the flaxseed standing in for the egg, these work for just about everyone without a single swap. They happen to be vegan too.
- They freeze really well: I make a pan on Sunday and freeze half. Pack one frozen in a lunchbox and it thaws by mid-morning, which is what earned them a permanent spot in our rotation.
- Easy to make your own: Pepitas, pecans, dried cranberries, cacao nibs. The base takes whatever mix-ins you have without any other adjustments.
Ingredients Needed
- quick oats – the base of our pumpkin bars! I like Bob’s Red Mill Gluten Free Quick Cooking Rolled Oats.
- pumpkin puree – adds moisture and keeps these from needing much oil. Canned or homemade pumpkin puree both work. Check the label and make sure the only ingredient is pumpkin, since pumpkin pie filling is already sweetened and spiced.
- maple syrup – the perfect natural sweetener that pairs perfectly with pumpkin. Just make sure you’re using pure maple syrup, not pancake syrup!
- ground flaxseed – to make these bars vegan we’re using ground flaxseed instead of an egg, which helps bind the ingredients together.
- coconut oil – helps to keep these bars moist.
- pumpkin pie spice – adds that quintessential fall flavor to the bars. You can easily make your own pumpkin pie spice at home with a combo of cinnamon, ground ginger, ground cloves and ground nutmeg or use a store-bought blend.
- chopped walnuts – add crunch against the soft bars and a little healthy fat.
- chocolate chips – because everything is better with chocolate, am I right? I recommend Lily’s chocolate chips because they are low in sugar and calories.
Find the full ingredient list with measurements in the recipe card below.
Pumpkin Oat Bar Substitutions
- Oats: Quick oats give the best texture here, but rolled oats work as a substitute.
- Pumpkin: Sweet potato puree or butternut squash puree both work in equal amounts.
- Maple Syrup: Honey or agave work as direct swaps. I would not use a dry sugar like brown sugar or coconut sugar since it changes the consistency of the batter.
- Flaxseed: If these do not need to be vegan, one regular egg works in place of the flax.
- Coconut oil: Any neutral oil works, like avocado or light olive oil. Melted butter is fine too if dairy is not an issue.
- Mix-ins: Almonds, pecans, pepitas, dried cranberries, raisins, dried cherries, or cacao nibs all work in place of the walnuts and chocolate chips.
How to Make Oatmeal Pumpkin Bars
Step 1: Begin by preheating your oven. Blend 2 cups of the quick oats in a blender or food processor until they turn into a fine oat flour.
Step 2: Transfer oat flour to a large bowl and stir in the remaining oats, pumpkin pie spice, baking powder, and salt.
Step 3: Add the pumpkin puree, maple syrup, melted coconut oil, ground flaxseed, and vanilla to the dry ingredients, mix well, then fold in chocolate chips and walnuts.
Step 4: Spread the batter into a parchment-lined 8×8 pan. Scatter extra chocolate chips and walnuts on top. Bake at 350°F for 20 to 25 minutes until a toothpick comes out clean.
Brittany’s Tips for the Best Pumpkin Oatmeal Bars
- Blend the oats until they are actually flour: This is the step that determines the texture of the whole pan. If you stop while there are still visible oat pieces, the bars come out gritty and crumbly instead of soft and cakey. Give it a full 30 to 60 seconds and scrape down the sides.
- Melt the coconut oil before it goes in: Solid coconut oil will not distribute through the batter and you will get pockets of it. Melt it first and let it cool for a minute so it does not seize when it hits the cold pumpkin puree.
- Line the pan with parchment: Leave an overhang on two sides and you can lift the whole slab out to cut it. Trying to cut and lift these directly out of the pan is how they break.
- Do not skip the cooling time: These need to cool completely before you cut them. Warm bars fall apart, and it is the single most common reason a bar recipe crumbles. Give them at least an hour.
What to Serve With Pumpkin Oatmeal Bars
These pumpkin breakfast bars are filling enough to stand on their own, but here is how I usually eat them:
- With almond butter on top: A drizzle of almond butter or peanut butter is my go-to. It adds a little extra fat and staying power for breakfast.
- With a protein shake: If I am having one after a workout, a protein shake alongside turns it into a real post-workout breakfast.
- As part of a bigger breakfast: Hard boiled eggs or baked egg muffins on the side turn a bar into a fuller plate.
How to Store
At room temperature: Once cooled, place the pumpkin oatmeal bars in an airtight container. They will stay fresh for about 2 days at room temperature.
In the fridge: These bars will stay fresh for up to 1 week in the fridge. I like using glass storage containers or Stasher bags for storage.
Freezing: These oatmeal bars freeze well and will last for up to 3 months in the freezer in an airtight container. To enjoy, thaw overnight in the refrigerator or for a few hours at room temperature.
Frequently Asked Questions
Usually one of two things. Either the bars were cut before they cooled completely, or the oats were not blended finely enough into oat flour. Both are easy fixes. Give them a full hour to cool and blend the oats until they look like flour rather than chopped oats.
Yes, though the texture will be slightly chewier and less soft. Quick oats absorb moisture faster which is why they give the best result here. Steel cut oats will not work in this recipe.
Absolutely. Swap them for dried cranberries, raisins, cacao nibs, or extra nuts. You can also leave the mix-ins out entirely, though the bars will be noticeably less sweet since the chocolate is doing some of that work.
More Pumpkin Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Oatmeal Bars
Ingredients
- 3 cups quick oats, divided
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup pumpkin puree
- ½ cup maple syrup
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons ground flaxseed
- 1 teaspoon vanilla
- ⅓ cup chopped walnuts, plus more for topping
- ⅓ cup chocolate chips, plus more for topping
Instructions
- Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper or spray with cooking spray and set aside.
- Put 2 cups of the quick oats in a blender or food processor and blend until you’ve created oat flour.2 cups quick oats
- Transfer the oat flour to a large mixing bowl. Add the remaining oats, pumpkin pie spice, baking powder and salt and stir to combine.1 cups quick oats, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon sea salt
- Add pumpkin, maple syrup, coconut oil, flaxseed and vanilla to the dry ingredients and mix well until combined.1 cup pumpkin puree, ½ cup maple syrup, 2 Tablespoons coconut oil, 2 Tablespoons ground flaxseed, 1 teaspoon vanilla
- Gently fold in the chocolate chips and walnuts.⅓ cup chopped walnuts, ⅓ cup chocolate chips
- Pour the batter into the prepared baking dish. Scatter additional chocolate chips and walnuts on top, gently pressing them down.
- Bake for about 20-25 minutes, until the bars are cooked through and a toothpick insured comes out clean.
- Allow the bars to cool completely in the pan before cutting into 9 bars and serving.
Notes
- Oats: Quick oats are the best for these oat bars, but rolled oats will work as a substitute.
- Pumpkin: Pumpkin is the star ingredient in this recipe, but you could also use sweet potato puree or butternut squash puree instead of the pumpkin puree if you’d like.
- Maple syrup: You can replace this with any other liquid sweetener, such as honey, agave syrup or monk fruit maple syrup for a sugar-free option.
- Flaxseed: If you don’t need these bars to be vegan you can use a regular egg instead of the flaxseed.
- Mix-in’s: Feel free to customize these bars with your favorite mix-in’s. Instead of walnuts and chocolate chips you can use a blend of other mix-in’s. Some ideas: almonds, pecans, pepitas, dried cranberries, raisins, dried cherries, cacao nibs.
- Storage: Room temperature for 3 to 4 days, fridge for up to a week, or freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Made these today. They are delicious! If I’m serving them as a dessert tomorrow night, would I refrigerate them or keep the out at room temp and just cover them with foil?
So glad you loved these, Nicole! Thanks for making them and for coming back to leave a comment. I so appreciate it! You can leave them at room temp for 3-4 days or in the fridge for about a week.
Can i freeze these bars? and for how long?
Hi Ritu – Yes, these bars freeze well and will last for up to 3 months in the freezer in an airtight container. To enjoy, thaw overnight in the refrigerator or for a few hours at room temperature. Enjoy!
These were absolutely delicious! Thank you for sharing.
WOO! So glad you loved these, Cindy. Thanks so much for coming back and sharing your review & star rating, I appreciate it!
My family absolutely LOVES these bars!! Thank you for the healthy, delicious recipe!
Excellent! I am so glad everyone is loving this recipe and it turned out amazing for you, Ingrid. Thank you for your review & star rating, I truly appreciate it!
I made these and they are so good. Great for an afternoon snack but I could also eat for breakfast. Thanks!
YAY! Happy to hear you’re loving these and they came out great for you, Karla. Thanks so much for your review, it means so much to me!
You left out when to add coconut oil in the direction
It is in step 4, Janice. Hope you enjoy this recipe!
Do you at the coconut oil with the other wet ingredients? Is the oil in liquid or solid form? I can’t wait to try this!
Hi Kelly – Yes, you will add this to the other wet ingredients. You’ll want it to be in liquid form. Hope you love these!