Healthy Pumpkin Oatmeal Bars

These super moist healthy pumpkin oatmeal bars are naturally sweetened with maple syrup and made with oat flour, pumpkin puree, and rolled oats. The perfect quick and easy Fall breakfast, snack, and dessert! They’re gluten-free, dairy-free, refined sugar-free.

The best healthy chocolate chip pumpkin oat bars

Pumpkin recipes are essential in the Fall! So don’t worry, I have you covered from these pumpkin baked oats, these delicious healthy oat flour pumpkin muffins, this indulgent gluten-free cheesecake, and these high-protein pumpkin oat pancakes. Healthful Blondie has all your healthy pumpkin recipes! But I have to admit that these pumpkin oatmeal bars are my favorite. They’re one of my first and most adored recipes!

These chocolate chip pumpkin oatmeal bars are super moist and fluffy, making the perfect Autumn breakfast, snack, and dessert recipe. They come together in one bowl, making it such an easy recipe for home bakers and kids. Best of all, they are very similar to my #1 ranked chocolate chip oat bars.

I love how fluffy and moist these oatmeal bars are. They satisfy my sweet tooth but are also healthy and taste like pumpkin pie. They are naturally sweetened with maple syrup, made with rolled oats and homemade oat flour, and loaded with natural sugar-free pumpkin. They’re delicious while also being secretly gluten-free, dairy-free, refined sugar-free, and healthy!

I love baking a batch of these healthy pumpkin oatmeal bars over the weekend and enjoying a square (or three… shhhh..) daily throughout the week. One of the best things about this easy pumpkin oat bar recipe is that it makes for the perfect meal prep snack and breakfast you can freeze. It is seriously ideal for busy moms, people, and athletes.

Why you’ll love this healthy recipe:

• Quick & Easy: These pumpkin oat bars are ready in under 30 minutes.
• No Refined Sugar: They’re naturally sweetened with maple syrup.
• So Soft: So moist, light, and fluffy.
• Customizable: Top them with chocolate chips, coconut, or chopped nuts. 
• Family-Friendly: Perfect for kids and fun to bake with them.
• Freezer Friendly: Freeze these pumpkin oat bars for up to 4 months!
• Meal Prep: An easy meal prep snack, breakfast, or dessert.
• No Flour: No refined flour; they’re made with oat flour and rolled oats.
• High in Fiber: Full of fiber, protein, and whole grains.
• Try these incredibly fluffy and moist healthy oat flour pumpkin muffins next!

Ingredients needed

You need ten simple, wholesome ingredients to make these healthy pumpkin oat bars. Here is a list of ingredients you need; just make sure to scroll to the bottom of this blog post to get measurements:

• Eggs: Used to bind the oatmeal bars together and give them their fluffy texture. The eggs also add protein. 
• Pumpkin Puree: Don’t confuse pumpkin puree with pumpkin pie filling, they are different!
• Maple Syrup: Pure maple syrup gives these pumpkin oatmeal bars the perfect natural sweetness. That means there is no refined sugar in this healthy recipe!
• Coconut Sugar: Plus some coconut sugar, so a little extra sweetness; this is a refined sugar-free sweetener!
• Coconut Oil: To keep these healthy pumpkin oatmeal bars super moist and dairy-free.
• Vanilla Extract: For flavor.
• Oat Flour: I used homemade oat flour, but you can use store-bought if that is easier. Oat flour is unrefined and gluten-free, making these bars super fluffy.
• Rolled Oats: Old-fashioned rolled oats add the best texture to these bars. They’re packed with fiber and whole grains, too.
• Pumpkin Pie Spice: For the best Fall flavor. Keep reading to get a recipe to make your own.
• Baking Soda: To help these bars rise properly. Baking soda is NOT the same as baking powder.
• Chocolate Chips: I love adding chocolate chips to my bars to satisfy all those chocolate cravings. You can also use pecans, walnuts, or almonds!

How to make healthy pumpkin oatmeal bars

Healthy pumpkin bars come together in one bowl in three easy steps. We begin by whisking the wet ingredients, then adding the dry ingredients, and finally, bake them. Here are step-by-step instructions on how to make oatmeal pumpkin bars: 

Step 1:

First, preheat your oven to 350ºF and line or grease an 8×8 pan with parchment.

Step 2:

Next, mix the eggs, pumpkin puree, maple syrup, coconut sugar, melted coconut oil, and vanilla extract in a large mixing bowl.

Step 3:

After that, add in your homemade oat flour, rolled oats, pumpkin pie spice, and baking soda. Use a spatula to mix the batter and gently fold in chocolate chips (or nuts).

Step 4:

Finally, pour the batter into the lined pan and sprinkle extra chocolate chips on top. Then, bake them for 24 – 26 minutes or until a toothpick comes out clean and the bars are fluffy and golden.

Let the healthy pumpkin oat bars cool completely before cutting in, and enjoy!

Expert recipe tips:

1. Use Pumpkin Puree: Use canned or homemade pumpkin puree for consistent moisture and flavor. Ensure it’s not pumpkin pie filling, which contains added spices and sugar.
2. Oat Flour: Make your own oat flour by grinding rolled oats in a food processor or high-speed blender. It ensures freshness and a smoother texture. Be sure to measure the oat flour after grinding, not before.
3. Add Chocolate Chips: If using chocolate chips, choose high-quality chocolate for the best flavor. You can also use dark chocolate or white chocolate chips for variation.
4. Leave Time for Cooling: Allow the bars to cool in the pan for about 10-15 minutes before transferring them to a wire rack. This helps prevent them from falling apart.
5. Customization: Feel free to customize your bars with add-ins like dried cranberries, raisins, or shredded coconut for extra flavor and texture.
6. Storage: Store these healthy pumpkin oatmeal bars in an airtight container in the refrigerator for up to a week. You can also freeze them individually wrapped for up to 4 months. Thaw at room temperature or in the fridge as needed.
7. Dairy-Free: These bars are dairy-free, but ensure you use dairy-free chocolate chips too.

Ingredient substitution & variations

I’ve made this recipe hundreds of times, and these are my ingredient substitution suggestions. I don’t recommend swapping more than one or two, so the whole recipe doesn’t change.

• Maple Syrup: substitute with honey.
• Coconut Sugar: you can swap it out with light brown sugar.
• Coconut Oil: use melted butter or natural oil like sunflower oil or even olive oil.
• Rolled Oats: you can use quick oats here, but the texture will be softer. Don’t use steel-cut oats.
• Pumpkin Pie Spice: use 1 teaspoon of cinnamon + 1 teaspoon of all-spice + 1/2 teaspoon of ground ginger + 1/2 teaspoon of ground nutmeg + 1/4 teaspoon of ground cloves.
• Add Nuts: add in chopped pecans or walnuts, or swap them out for the chocolate chips.
• Add Shredded Coconut: Try adding 1/3 to 1/2 cup of shredded coconut for flavor and a healthy fat!

Why these pumpkin oat bars are healthy:

These homemade pumpkin oatmeal bars are absolutely healthy. Here’s why:

1. Wholesome Ingredient: These pumpkin oat bars are made with simple ingredients that are good for you.
2. High in Fiber & Whole Grains: They’re made with oats, which are full of whole grains.
3. Gluten-Free: These bars are naturally gluten-free since there is no refined flour.
4. Refined Sugar-Free: They are sweetened with maple syrup and coconut sugar.
5. No Butter: Most pumpkin oat bars call for butter, but this one uses coconut oil (they’re dairy-free)!
6. Oat Flour: These bars call for homemade oat flour instead of gluten-free or all-purpose flour. This is a healthier option!

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Yes, you can substitute quick oats for rolled oats in this recipe; however, the texture of the bars may be a bit softer.

Can you substitute pumpkin pie filling for pumpkin puree?

No! This recipe calls for pumpkin puree or “canned pumpkin,” NOT pumpkin pie filling. The difference between pumpkin puree and pumpkin pie filling is that pumpkin puree is just pureed pumpkin with no additional ingredients. Pumpkin pie filling typically has many spices and added sugars.

What’s the texture of these pumpkin oat bars?

Once baked, these pumpkin bars are fluffy, moist, and have the same texture as baked oatmeal. They are soft and not chewy or crispy.

What to enjoy pumpkin oatmeal bars with?

There are so many great options for elevating these pumpkin bars to the next level. I love topping them with peanut butter, almond butter, Greek yogurt, or butter in the morning. If you want to make them into an even better dessert, you can serve them with vanilla ice cream or whipped cream topping and eat them like pumpkin pie!

How do you make homemade oat flour?

Homemade oat flour is so easy to prepare. All you need to do is blend rolled oats until you have a flour-like consistency. To make 1 cup of oat flour, you will need to blend about 1.5 cups of rolled oats.

Can I make them vegan?

To make this recipe vegan, substitute the eggs with two flax eggs.

Can you freeze pumpkin oat bars?

Yes, you can absolutely freeze pumpkin oatmeal bars. Once you make them, let them cool COMPLETELY, and then place them into freezer-safe containers or bags. Store them in the freezer for up to four months. When you are ready to enjoy them, let them defrost overnight in the fridge or heat them in the oven at 350°F for 5 – 10 minutes or microwave for 45 seconds for the best results!

How to store pumpkin oatmeal bars:

I love this recipe because it is perfect to make and store throughout the week. Simply store leftover pumpkin spice bars in an airtight container or cover the original baking pan with aluminum foil. Store at room temperature for 3 – 4 days or in the fridge for up to 7 days. Enjoy them at room temperature, or warm them in the microwave for 20 seconds.

If you loved this recipe, try these healthy pumpkin recipes next!

• Pumpkin Protein Muffins
• Banana Pumpkin Muffins
• Healthy Oat Pumpkin Muffins
• Pumpkin Protein Pancakes
• Almond Glour Pumpkin Muffins
• Pumpkin Baked Oats

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Healthy Pumpkin Oatmeal Bars

These super moist healthy pumpkin oatmeal bars are naturally sweetened with maple syrup and made with oat flour, pumpkin puree, and rolled oats. The perfect quick and easy Fall breakfast, snack, and dessert! They're gluten-free, dairy-free, refined sugar-free.

5 from 24 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Serving 12 bars

Ingredients

 

1x2x3x

• 2 large eggs
• ½ cup pumpkin puree, (150g)
• ⅓ cup pure maple syrup
• ¼ cup coconut sugar
• ½ cup melted coconut oil
• 1 tsp vanilla extract
• ⅔ cup oat flour, homemade* see notes
• ¾ cup rolled oats, gluten-free or regular
• 1 tbsp pumpkin pie spice
• ½ tsp baking soda
• ½ cup chocolate chips

Instructions

• Preheat oven to 350ºF. Line or grease an 8×8 pan with parchment and set aside.
• In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut sugar, melted coconut oil, and vanilla extract.
  
• Add in homemade oat flour, rolled oats, pumpkin spice, and baking soda. Mix and gently fold in chocolate chips.
  
• Evenly pour batter into the lined pan and sprinkle extra chocolate chips on top.
  
• Bake for 24 – 26 minutes or until a toothpick comes out clean and the bars are golden brown.
• Let cool for at least 10 minutes before cutting into bars, and enjoy!
  

Notes

Homemade Oat Flour: Blend rolled oats or quich oats in a high-speed blender until it resembles flour. This should take about 30 – 55 seconds, depending of the power of your blender.

Coconut Sugar: You can substitute with light brown sugar.

Pumpkin Pie Spice: use 1 teaspoon of cinnamon + 1 teaspoon of all spice + 1/2 teaspoon of ground ginger + 1/2 teaspoon of ground nutmeg + 1/4 teaspoon of ground cloves.

Coconut Oil: You can substitute with melted butter or a natural oil like sunflower oil.

Rolled Oats: You can substitute with quick oats; however, the texture will be softer.

Freezing: Once you make them, let them cool COMPLETELY and then place them into freezer safe containers or bags. Store them in the freezer for up to 3 months.

Storing: Simply store leftover pumpkin spice bars in an airtight container or cover the original baking pan with aluminum foil. Store at room temperature for 3 – 4 days.

Nutrition

Calories: 147kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 66mg | Potassium: 98mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1630IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Course Breakfast, Dessert, Snacks

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

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