Pumpkin Oatmeal Bars

5

12

Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

These healthy pumpkin oatmeal bars are packed with fall flavors and studded with chocolate chips and walnuts. They’re easy to whip up and make for a great breakfast or snack option. Vegan + gluten-free.

Introducing your new favorite fall snack: pumpkin oatmeal bars!

I based this recipe off my apple oatmeal bars that I shared last month. I swapped the applesauce for pumpkin puree, added pumpkin pie spice and swapped the chopped apples for walnuts and chocolate chips. The combo is so good and they’re such a great portable option for breakfast or a mid-day snack.

Three pumpkin oatmeal bars stacked on one another.

Why You’ll Love These Bars

  • Nutrient-Packed: Made with quick oats and flaxseed, these bars are full of fiber and protein.
  • Quick and Easy: No complicated steps here; just mix, bake, and you’re good to go.
  • Versatile: Perfect for breakfast, a midday snack, or even as a dessert.
  • Customizable: Feel free to switch out the walnuts for your favorite nuts or seeds and adjust the sweetness to your preference.
  • Vegan & Gluten-Free: No need for dairy products or eggs in this recipe. We’re also using gluten-free oats and pumpkin, so this recipe is certified gluten-free.
  • Vegan, gluten-free and dairy-free
Ingredients measured out to make Pumpkin Oatmeal Bars: pumpkin, quick oats, pumpkin pie spice, sea salt, oil, baking powder, maple syrup, ground flaxseed, vanilla, chocolate chips and walnuts.

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 nutrients and moistness without the need for a ton of oil. The pumpkin also adds nutrients! You can use canned pumpkin or homemade pumpkin puree. If using store-bought, just make sure the ingredient list is only “pumpkin” – you don’t want to accidentally buy pumpkin pie filling, which has added sugars.
  • 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. It’s also a fantastic source of omega-3 fatty acids and fiber.
  • coconut oil – helps to keep these bars moist.
  • pure vanilla extract – a nice flavor enhancer.
  • 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.
  • cinnamon – adds an extra depth of warmth and spice.
  • baking powder – helps the bars rise.
  • sea salt – to bring all the flavors together.
  • chopped walnuts – adds crunch, healthy fat and additional nutrients like omega-3s.
  • 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.
Six photos showing the steps to make Pumpkin Oatmeal Bars-- mixing the batter and then baking in a pan.

How to Make

Prep: Begin by preheating your oven to 350°F. Either line an 8×8-inch baking pan with parchment paper or give it a good spray with cooking spray. Set it aside for later use.

Make oat flour: Take 2 cups of the quick oats and blend them in a blender or food processor until you get a fine flour consistency. Alternatively, you can use scant 2 cups of store-bought oat flour.

Combine dry ingredients: Transfer your oat flour to a large bowl. Add the remaining quick oats, baking powder, pumpkin spice and salt. Stir to combine.

Add wet ingredients: Add the pumpkin, maple syrup, ground flaxseed and vanilla extract to the dry ingredients. Stir everything together until it forms a dough.

Fold in mix-in’s: Gently fold in your chocolate chips and walnuts to the mixture, ensuring they are evenly distributed throughout the batter.

Bake: Pour your batter into the prepared baking dish. If you like, you can scatter additional chocolate chips and walnuts on top, pressing them down slightly into the batter. Bake for 20-25 minutes or until a toothpick inserted into the middle of the pan comes out clean.

Cool: Allow the bars to cool completely in the pan. Once cooled, cut them into 9 equal bars and serve. Enjoy!

Pumpkin oatmeal bar with chocolate chips and crushed walnuts on parchment paper.

Substitutions & 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. I don’t recommend swapping the maple syrup for a dry sugar like brown sugar or coconut sugar as it’ll change the consistency of these bars.

Flaxseed – If you don’t need these bars to be vegan you can use a regular egg instead of the flaxseed.

Coconut oil – You can use any other neutral oil in place of coconut oil like olive oil or avocado oil. Alternatively, you can use melted butter if you don’t need these bars to be vegan.

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.

Nut-free – If you need these bars to be nut-free skip the walnuts all together.

Nine pumpkin oatmeal bars close to each other on parchment paper.

Tips for Success

  • Line your pan: Either grease your baking pan well or line it with parchment paper for easy removal of the bars.
  • Blend oats properly: To create a nice, soft texture for your bars, make sure to blend 2 cups of the quick oats into a fine oat flour. A high-powered blender or food processor will do the job perfectly.
  • Check for doneness: Ovens can vary, so start checking your bars a little early to ensure they don’t overcook. They’re done when firm to the touch and a toothpick inserted in the center comes out clean.
  • Don’t skip the cooling time: Allow your bars to cool completely before cutting them. This will make sure that they hold their shape and don’t crumble when cut.
Pumpkin oatmeal bars on parchment paper with one bar having a bite taken out of it.

What to Serve With Pumpkin Oatmeal Bars

I love eating these healthy pumpkin oatmeal bars with a drizzle of almond butter for breakfast or a mid-day snack, but if you’re looking to get a bit more protein at breakfast here are some pairing suggestions:

  • Hard boiled eggs: I’ll typically eat 1 or 2 hard boiled eggs with a bar.
  • Protein shake: a protein shake is a great option when it comes to amping up the protein in your breakfast. I have a few different protein shake flavor variations you can check out.
  • Egg dish: serve these bars with these egg white bites or baked egg muffins for another quick, easy and portable breakfast option.
Pumpkin oatmeal bars on parchment paper near a glass of milk, a knife, a small bowl of walnuts, and a small bowl of chocolate chips.

How to Store

At room temperature: Once cooled, place the apple 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 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.

More Pumpkin Recipes to Try

More Bar Recipes to Try

Be sure to check out all of the pumpkin recipes as well as the full collection of snack recipes!

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!
5 from 15 votes

Pumpkin Oatmeal Bars

These healthy pumpkin oatmeal bars are packed with fall flavors and studded with chocolate chips and walnuts. They're easy to whip up and make for a great breakfast or snack option. Vegan + gluten-free.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 bars

Ingredients  

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.
    Oat flour in a blender.
  • Transfer the oat flour to a large mixing bowl. Add the remaining oats, pumpkin pie spice, baking powder and salt and stir to combine.
    All the dry ingredients in for the pumpkin oatmeal bars in a large mixing bowl.
  • Add pumpkin, maple syrup, coconut oil, flaxseed and vanilla to the dry ingredients and mix well until combined.
    All the ingredients for the pumpkin oatmeal bars in a large mixing bowl before being combined.
  • Gently fold in the chocolate chips and walnuts.
    A woman's hand with a silicone spatula used to mix the dough in a large mixing bowl for the pumpkin oatmeal bars.
  • Pour the batter into the prepared baking dish. Scatter additional chocolate chips and walnuts on top, gently pressing them down.
    Pumpkin oatmeal bars before being baked in a square baking dish topped with chocolate chips and crushed walnuts.
  • Bake for about 20-25 minutes, until the bars are cooked through and a toothpick insured comes out clean.
    Pumpkin oatmeal bars in a square baking dish after being baked and before being cut into bars.
  • 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.
  • Coconut oil – You can use any other neutral oil in place of coconut oil like olive oil or avocado oil. 
  • 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.
  • Nut-free – If you need these bars to be nut-free skip the walnuts all together.

Nutrition

Serving: 1 bar | Calories: 268kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 189mg | Potassium: 62mg | Fiber: 7g | Sugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bars and Balls, Breakfast/Snack
Cuisine: American
Keyword: Pumpkin Oatmeal Bars
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. 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!

    1. 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!

    1. 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!

    1. 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!

    1. WOO! So glad you loved these, Cindy. Thanks so much for coming back and sharing your review & star rating, I appreciate it!

    1. 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!