Healthy Pumpkin Oatmeal Bars Recipe

Introduction

These healthy pumpkin oatmeal bars are a delicious and wholesome snack perfect for fall or anytime you crave a comforting treat. Packed with warm spices and a hint of sweetness, they’re easy to make and naturally gluten-free when using certified oats.

Ingredients

• 1 ½ cups old-fashioned rolled oats
• ¾ cup canned pumpkin puree
• ¼ cup maple syrup
• 1 large egg
• 2 tbsp melted coconut oil (or butter)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp mini chocolate chips (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a little overhang on the sides.
2. Step 2: In a medium mixing bowl, combine ¾ cup canned pumpkin puree, ¼ cup maple syrup, 1 large egg, 2 tbsp melted coconut oil, and 1 tsp vanilla extract. Stir well until smooth.
3. Step 3: Add 1 ½ cups rolled oats, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp baking soda, and ¼ tsp salt to the wet ingredients. Mix everything together until fully combined.
4. Step 4: Gently fold in 2 tbsp mini chocolate chips if using, being careful not to overmix.
5. Step 5: Spread the mixture evenly into the prepared baking pan, smoothing the top with the back of a spatula.
6. Step 6: Bake for 22–25 minutes, or until the top feels firm and the edges are lightly golden. A toothpick inserted in the center should come out mostly clean.
7. Step 7: Allow the bars to cool in the pan for at least 15 minutes. Then lift them out using the parchment overhang and slice into 9 squares.

Tips & Variations

• For a nutty crunch, add ¼ cup chopped walnuts or pecans to the batter before baking.
• Replace the mini chocolate chips with dried cranberries or raisins for a fruity twist.
• Use pumpkin pie spice instead of separate cinnamon and nutmeg for simplification.
• Ensure the coconut oil is just melted and not hot to avoid cooking the egg when mixing.
• For vegan bars, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).

Storage

Store the pumpkin oatmeal bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well—wrap individual bars in plastic wrap and place in a freezer bag for up to 3 months. To reheat, warm in the microwave for 20-30 seconds or enjoy thawed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree fresh pumpkin first to achieve the same consistency. Use the same amount by volume for best results.

Are these bars gluten-free?

They can be, if you use certified gluten-free rolled oats. Regular oats may be cross-contaminated with gluten.

Healthy Pumpkin Oatmeal Bars Recipe

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4.6 from 85 reviews

Healthy Pumpkin Oatmeal Bars are a wholesome and delicious treat perfect for breakfast or a snack. Made with rolled oats, pumpkin puree, and warming spices, these bars are naturally sweetened with maple syrup and optionally enhanced with mini chocolate chips. Baked to a soft yet firm texture, they offer comforting autumn flavors in every bite.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 9 bars 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• ¾ cup canned pumpkin puree
• ¼ cup maple syrup
• 1 large egg
• 2 tbsp melted coconut oil (or butter)
• 1 tsp vanilla extract

Dry Ingredients

• 1 ½ cups old-fashioned rolled oats
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp baking soda
• ¼ tsp salt

Optional

• 2 tbsp mini chocolate chips

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, making sure to leave an overhang for easy removal of the bars after baking.
2. Mix wet ingredients: In a medium mixing bowl, combine the canned pumpkin puree, maple syrup, egg, melted coconut oil (or butter), and vanilla extract. Stir thoroughly until the mixture is smooth and well blended.
3. Add dry ingredients: To the wet mixture, add rolled oats, ground cinnamon, ground nutmeg, baking soda, and salt. Mix until all ingredients are completely incorporated, forming a thick batter.
4. Fold in chocolate chips: Gently fold in the mini chocolate chips if using. Be careful not to overmix, just combine enough to distribute the chips evenly.
5. Pour into pan: Transfer the batter into the prepared baking pan. Use the back of a spatula to spread the mixture evenly and smooth the top for uniform baking.
6. Bake: Place the pan in the preheated oven and bake for 22 to 25 minutes. The bars are done when the surface feels firm and the edges turn lightly golden brown. Test doneness by inserting a toothpick; it should come out mostly clean with a few moist crumbs.
7. Cool and slice: Allow the bars to cool in the pan for at least 15 minutes. Then, use the parchment overhang to lift the baked bars out of the pan and transfer to a cutting board. Slice into 9 equal squares and serve.

Notes

• For a dairy-free option, use coconut oil instead of butter.
• Mini chocolate chips are optional; you can omit them for a simpler, less sweet bar.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These bars can be frozen for up to 2 months; thaw before serving.
• If you prefer, sprinkle additional cinnamon on top before baking for extra flavor.

Keywords: Pumpkin Oatmeal Bars, Healthy Snack, Breakfast Bars, Pumpkin Recipe, Oats, Autumn Baking