Pumpkin Oatmeal Bars are a taste of fall, blending the warmth of hearty oats and creamy pumpkin, with bursts of chocolate in every bite. A great wholesome snack or a perfect on-the-go breakfast treat.
Pumpkin Oatmeal Bars
I’ve shared several takes on soft-baked Oatmeal Bars over the years, and they’ve truly been a hit! (Just check out these fan favorites: Blueberry Oatmeal Bars and Soft-Baked Oatmeal Breakfast Bars.)
Introducing the pumpkin-spiced version with pure canned pumpkin, eggs, maple syrup, coconut oil, and oats—no flour! These bars are not only flavorful but also rich in fiber and protein, a hit with kids for lunches and after-school snacks.
They’re the perfect grab-and-go option for breakfast, a midday snack, or a wholesome treat.
Pumpkin Oatmeal Bars Ingredients
- Large eggs: Room-temperature eggs mix more evenly into batters, giving baked goods a lighter texture. Simply leave the eggs out on the counter for about 30 minutes before you start baking.
- Pure maple syrup: Unlike corn or pancake syrup, pure maple syrup is a natural sweetener — it’s simply sap from maple trees boiled down to a syrupy consistency. Always go for 100% pure maple syrup — look for labels stating “100% pure maple syrup” and avoid those marked pancake syrup or maple-flavored syrup.
- Pumpkin pie spice: This is a mix of warming spices (like cinnamon, nutmeg, ginger, and cloves). It’s available in most stores near other spices, or you can make your own pumpkin pie spice!
- Baking powder: To test its freshness, drop a bit in warm water; it’s good to go if it bubbles up.
Let’s Chat Pumpkin
When it comes to Pumpkin Oatmeal Bars, quality matters. Always go for a good-quality canned pumpkin – ideally, solid-pack pumpkin puree which is simply cooked pumpkin with no added ingredients.
Don’t confuse this with pumpkin pie filling, which comes pre-seasoned with spices, sweeteners, water, and other ingredients, prepping it for pie-baking duty.
A personal favorite? Libby’s® canned pumpkin (and nope, this isn’t sponsored). After various kitchen experiments, we’ve concluded that it consistently delivers in terms of moisture, vibrant color, and rich flavor.
How To Make Pumpkin Oatmeal Bars
- Line the pan with parchment paper, leaving overhang for easier removal and cutting.
- Pulse oats briefly to maintain texture; avoid turning them into flour.
- Use precise measurements with measuring cups and a kitchen scale for accuracy.
- Adjust spice amounts based on potency and freshness.
- Spread the mixture evenly in the pan for consistent baking.
- Check for doneness earlier due to oven variations.
- Allow bars to cool completely before slicing for clean cuts.
- Use a sharp knife for cutting, ensuring they have cooled entirely.
Variations
- For dairy-free Pumpkin Oatmeal Bars, use dairy-free chocolate chips.
- If gluten is a concern, check the label to be sure your oats are certified gluten-free.
- Serving ideas: For a wholesome snack or breakfast, pair these Pumpkin Oatmeal Bars with a spoonful of Greek yogurt or a drizzle of good almond butter. And if you’re in the mood for a treat? Warm a bar in the microwave and top it off with a scoop of your favorite ice cream. Delicious!
Other Nutritious Pumpkin Treats:
- Healthy Pumpkin Cake with cream cheese frosting
- Healthy Pumpkin Muffins with chocolate chips
- Gluten-Free Pumpkin Cake made with oats
- Healthy Pumpkin Cookies made without flour or refined sugar
- Healthy Pumpkin Bread made with Greek yogurt
Recipe adapted from Sally’s Baking Addiction!
Pumpkin Oatmeal Bars
Equipment
- Blender or food processor
- Baking pan 9 x 9-inch
Ingredients
- Cooking spray
Wet Ingredients
- 1 cup pumpkin see note 1
- 2 large eggs
- 1/3 cup maple syrup see note 2
- 1/3 cup coconut oil measure while melted
- 1/3 cup light brown sugar lightly packed
Dry Ingredients
- 3 cups old-fashioned oats pulsed
- 1-1/4 teaspoon pumpkin pie spice see note 3
- 1-1/4 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup mini chocolate chips
- 2 tablespoons mini chocolate chips set aside
Instructions
- Preheat your oven to 350℉. Spray a 9 x 9-inch baking pan generously with cooking spray. Line it with parchment paper, making sure to leave an overhang on two opposite sides. This will help you lift the bars out once they're baked.
- Place the oats in a food processor or blender. Pulse 10 times (1 second per pulse) to slightly break them up.
- In a large mixing bowl, combine all the wet ingredients. Whisk them together until smooth and well combined. To the same bowl, add the dry ingredients, including the pulsed oats and mini chocolate chips. Stir everything together until well mixed.
- Using a spatula, transfer the mixture into the prepared baking pan. Spread it out evenly, pressing down gently to make sure the mixture is compact. This will prevent the bars from falling apart after baking. Sprinkle the top with the remaining 2 tablespoons of chocolate chips. Place the pan in the oven and bake for 20–27 minutes, or until the center has set and the edges are lightly golden brown. Be careful not to over-bake, as this will result in dry bars.
- After baking, remove the pan from the oven. Let it cool at room temperature for 30 minutes. Afterward, transfer the pan to the refrigerator and chill until the bars are completely cold.
- Once chilled, lift out the bars using the parchment paper overhang. Place them on a cutting board, and use a sharp knife to cut into individual bars. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
