Are you craving pumpkin oatmeal bars? These treats are packed with wholesome ingredients and that comforting pumpkin flavor we all love, making them a fantastic choice for snacking or dessert.
This pumpkin oatmeal bars recipe solves dryness, crumbly texture, and short freshness, offering a chewy, moist snack with stable shape and long-lasting storage options.
I remember the first time I tried making pumpkin bars without sugar or flour. It was one of those busy weeknights where I had nothing prepared. My kids were looking for something sweet, and I was determined to whip up a healthier version that didn’t fall flat. Let me tell you, finding that balance can be tricky!
This recipe nails it by delivering soft, chewy bars that make you feel good about what you’re eating. In about an hour, from mixing to chilling, you’ll have a batch of tasty pumpkin treats that are healthy and satisfying. If you’re looking for something to pair with this, you might want to check out my Lemon Lavender Scones!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the rolled oats containing gluten unless certified gluten-free oats are used instead.
- The recipe contains eggs and chocolate chips, so it is unsuitable for vegan diets as it uses animal-derived ingredients.
- The recipe is not keto or low-carb because of brown sugar and rolled oats, which increase carbohydrate content significantly.
- This recipe is not nut-free because it includes chopped nuts, which must be omitted for nut allergy considerations.
- The recipe is dairy-free since no milk, butter, or dairy products are included in the listed ingredients.
Why You Will Love This Recipe
- Chewy Texture The rolled oats give the bars a satisfying chewiness, making each bite hearty and fulfilling. You’ll appreciate how they hold together nicely while still being easy to eat on the go.
- Seasonal Flavor With the combination of pumpkin puree and warm spices, these pumpkin oatmeal bars bring the essence of fall into every piece. They’re perfect for cozy moments or when you want a little taste of autumn any time of year.
- Reliable Freshness Once baked and cooled, these bars maintain their texture for days when stored properly. You can snack on them throughout the week, making them a smart choice for meal prep.
- Easy to Personalize The recipe allows for easy adjustments, whether you want to swap in different mix-ins like nuts or dried fruits, or even play around with spices. You can make them your own based on what you have on hand or your taste preferences.
How to Make Pumpkin Oatmeal Bars
- Prep Time: 10 minutes
- Cool Time: 60-120 minutes
- Cook Time: 25-28 minutes
- Total Time: Approximately 2 hours
- Yield: 16 bars 1x
- Category: snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously chewy Pumpkin Chocolate Chip Oatmeal Bars made with wholesome ingredients, perfect for a seasonal snack.
Ingredients
Scale
- 3 cups (240 g) old-fashioned rolled oats, use old-fashioned rolled oats for chewy texture
- 1 cup (245 g) pumpkin puree, smooth canned or freshly roasted and pureed sugar pumpkin
- 1/3 cup (80 ml) unsweetened applesauce, binds and adds moisture
- 1/3 cup (80 ml) coconut oil, provides healthy fats and moisture
- 1/3 cup (80 ml) pure maple syrup, natural sweetener
- 1/4 cup (50 g) coconut sugar, sweetener with lower glycemic index
- 3/4 cup (135 g) semi-sweet chocolate chips, adds sweetness and richness
- 1 teaspoon baking powder, aluminum-free preferred for leavening
- 1 teaspoon pumpkin pie spice, for signature pumpkin flavor
- 1 teaspoon ground cinnamon, adds warmth
- 1/2 teaspoon salt, balances sweetness
- 1 teaspoon vanilla extract, pure preferred for richer flavor
Instructions
- Step 1: Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out after baking. This ensures easy removal of the bars. Set aside.
- Step 2: Place rolled oats in a food processor or blender. Pulse until oats are slightly broken up: about 10 pulses for old-fashioned oats or 5-6 pulses for quick oats. Pour into a large mixing bowl. Pulsing the oats helps achieve the desired texture and shape retention of the bars.
- Step 3: Add baking powder, pumpkin pie spice, ground cinnamon, salt, pumpkin puree, unsweetened applesauce, coconut oil, pure maple syrup, coconut sugar, vanilla extract, and semi-sweet chocolate chips to the oat mixture. Stir together thoroughly using a rubber spatula or large spoon until completely combined. The mixture will be very heavy and thick.
- Step 4: Spoon the dense mixture into the prepared pan. Using the back of a flat spatula or spoon, spread and press the mixture tightly and evenly into the pan making sure it is flat and very compact. This tight pressing is crucial to ensure the bars hold together and prevent crumbling. Optionally, dot a few extra chocolate chips on top (about 1-2 tablespoons) for appearance.
- Step 5: Bake for 25-28 minutes until edges are very lightly browned and the center appears set. Avoid over-baking as it will dry the bars out. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Step 6: Remove pan from oven and cool at room temperature for 30 to 60 minutes. Then place the pan in the refrigerator for 1 to 2 hours. Chilling helps the bars firm up for easier cutting.
- Step 7: Use the parchment overhang to lift the bars out of the pan. Use a sharp knife to cut into squares for clean edges and better presentation.
- Step 8: Wrap leftover bars tightly. Store at room temperature in an airtight container for up to 3 days, avoiding heat and humidity. For longer storage, refrigerate in an airtight container for up to 10 days. Freeze individually wrapped bars in plastic wrap or foil inside a freezer bag for up to 3 months; thaw at room temperature before serving.
Notes
- Room Temperature: Keep bars in an airtight container, up to 3 days, avoiding heat and humidity exposure.
- Refrigeration: Store in airtight container for up to 10 days to maintain texture and prevent spoilage.
- Freezing: Wrap bars individually, place in freezer bag for up to 3 months, thaw before use.
- Press mixture tightly into the pan to prevent crumbling after baking.
- If edges brown too quickly, loosely cover pan with parchment paper after 20 minutes of baking.
- If center remains moist after 28 minutes, continue baking 2-3 minutes more then recheck with a toothpick.
- Chill bars in refrigerator for at least 1 hour before cutting for clean slices and to prevent squishing.
- If bars are too soft after cooling, refrigerate an extra hour to help them set properly.
- Serve with a side of Greek yogurt or nut butter for added creaminess.
- Pair with fresh fruits such as sliced bananas or apples.
- Make parfaits layering bars with yogurt and granola.
- Add crumbled bars to smoothies for a nutrient boost.
- Drizzle with maple syrup or honey for additional sweetness.
- Serve with whipped coconut cream for decoration.
- Substitute nuts such as lightly toasted pecans or walnuts for added crunch; omit for nut-free version.
- To make vegan, replace egg (if used, not in main ingredient list here) with flaxseed egg adaptation (note: original recipe is vegetarian as is).
- Use dark chocolate chips instead of semi-sweet for richer chocolate flavor.
- Adjust spices by adding nutmeg or ginger for extra warmth complementary to pumpkin.
- Use old-fashioned rolled oats for best chewy texture; quick oats produce a softer bar.
- Choose smooth canned pumpkin puree or homemade pureed sugar pumpkin.
- Use pure vanilla extract for complexity; imitation vanilla does not replicate the flavor as well.
- Baking powder should be aluminum-free to avoid metallic flavors.
- Coconut sugar provides sweetness with a lower glycemic index than white sugar.
Nutrition
- Serving Size: 1 bar
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Pumpkin puree: Choose a smooth, canned pumpkin puree for convenience or roast and puree fresh sugar pumpkins. This adds moisture and that signature pumpkin flavor.
- Rolled oats: Use old-fashioned rolled oats for a chewy texture. Quick oats can be too soft; you want a hearty bite in these bars.
- Brown sugar: Opt for light brown sugar to enhance sweetness and add depth with molasses. Dark brown sugar also works but will deepen the flavor more.
- Vanilla extract: Use pure vanilla extract for a richer flavor. I find imitation vanilla lacks the warmth and complexity that’s key here.
- Cinnamon: Ground cinnamon warms up the flavor profile. For extra spice, consider adding nutmeg or ginger, which complements pumpkin beautifully.
- Baking powder: Look for aluminum-free baking powder to prevent any metallic taste. It’s essential for leavening and ensuring your bars rise properly.
- Eggs: One large egg binds the mixture, adding structure. If you need a vegan option, try a flaxseed egg as a substitute.
- Chopped nuts: Pecans or walnuts add crunch and flavor. Toast them lightly first for an enhanced nutty taste. Skip if you want a nut-free version.
- Chocolate chips: Semi-sweet chocolate chips bring richness. If you’re into dark chocolate, use high-quality dark chips for a more intense flavor.
Recipe Tips
- If bars are too crumbly after baking, ensure to press the mixture tightly into the pan before baking; this compacting step is essential.
- When the edges start to brown too quickly, cover the pan loosely with parchment paper 20 minutes into baking to prevent further browning.
- If the center remains moist after 28 minutes, keep baking for additional 2-3 minutes; check with a toothpick for doneness by inserting it in the center.
- For clean cuts, refrigerate the bars for at least 1 hour before slicing; this helps firm up the texture and prevents squishing.
- If your bars seem too soft after cooling, try back in the refrigerator for an extra hour to help them set properly before serving.
Serving Suggestions
Serve with a side of Greek yogurt or nut butter for a creamy complement. Pair with fresh fruit like sliced bananas or apples.
Use to make parfaits by layering pumpkin oatmeal bars with yogurt and granola. Add to smoothies for a nutrient boost or crumble over oatmeal.
Top with a drizzle of maple syrup or honey for added sweetness. Consider serving with whipped coconut cream for a decorative touch.
Recipe variations
- You can use chopped nuts like walnuts or pecans in the pumpkin oatmeal bars for some crunch and extra texture. Add about 1/2 cup evenly folded into the batter.
- Add spices like nutmeg or ground ginger, about 1/4 teaspoon each, to enhance the pumpkin pie spice flavor in the pumpkin oatmeal bars without overpowering it.
- Either semi-sweet or dark chocolate chips work well in the pumpkin oatmeal bars. Both add richness, so include 3/4 cup or adjust slightly for sweeter or more intense flavor.
- If using a larger pan, increase oats to 4 cups and pumpkin puree to 1 1/3 cups to keep the pumpkin oatmeal bars moist and chewy without changing baking time.
Save This Recipe!
How to Store?
To keep your pumpkin oatmeal bars fresh and delicious, follow these storage tips:
Room Temperature: Store pumpkin oatmeal bars in an airtight container at room temperature up to 3 days, avoiding exposure to heat and humidity.
Refrigeration: Place bars in an airtight container in the refrigerator up to 10 days. This prevents spoilage and keeps the texture firm.
Freezing: Wrap bars individually in plastic wrap or aluminum foil, then put them in a freezer bag for up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Pumpkin Oatmeal Bars or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
