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+ servings
Three pumpkin oatmeal bars stacked on one another.
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5 from 11 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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Bars and Balls, Breakfast/Snack
Cuisine: American
Keyword: Pumpkin Oatmeal Bars
Servings: 9 bars



  • Preheat your oven to 350°F. Line an 8x8 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.


  • 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.


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