Healthy Pumpkin Oatmeal Bars (with Chocolate Chips)

Name: Healthy Pumpkin Oatmeal Bars
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 large eggs (room temperature); ½ cup pumpkin puree (150g) (not pumpkin pie filling); ⅓ cup pure maple syrup (not pancake syrup); ¼ cup coconut sugar; ½ cup melted coconut oil; 1 teaspoon vanilla extract; ⅔ cup oat flour (homemade or store-bought, see notes); ¾ cup rolled oats (certified gluten-free if needed); 1 Tablespoon pumpkin pie spice; ½ teaspoon baking soda; ½ cup chocolate chips (plus extra for topping, dairy-free if needed)

These super moist, healthy pumpkin oatmeal bars are naturally sweetened with maple syrup and made with oat flour, pumpkin puree, and rolled oats. Made in one bowl in 30 minutes, they're a soft, fluffy make-ahead breakfast or snack that's gluten-free, refined sugar-free, and dairy-free.

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Close-up of healthy pumpkin oatmeal bars topped with mini chocolate chips.

Healthy Pumpkin Oatmeal Bars At A Glance

✅ Recipe Name: Healthy Pumpkin Oatmeal Bars (with Chocolate Chips)
🕒 Ready In: ~30 minutes
👪 Serves: 12 bars (8x8 pan)
🍽 Calories: ~175 per bar (about 215 with chocolate chips)
🥣 Main Ingredients: Pumpkin puree (canned pumpkin), oat flour, rolled oats, eggs, maple syrup, coconut sugar, coconut oil, pumpkin pie spice, chocolate chips
📖 Dietary Info: Gluten-free with certified gluten-free oats, dairy-free with dairy-free chocolate chips, refined sugar-free
⭐ Why You'll Love It: They taste like pumpkin pie with the soft texture of baked oatmeal and chocolate chips in every bite. There's no chilling needed, and they freeze for up to 3 months.

SUMMARIZE & SAVE THIS CONTENT ON

These pumpkin oatmeal bars were one of the very first recipes I posted on Healthful Blondie, and they're still one of my favorites. I've made them hundreds of times over the years, usually on repeat from the first cool weekend of fall until the pumpkin puree disappears from the grocery store shelves.

They're very similar to my healthy chocolate chip oatmeal bars, but with pumpkin puree, maple syrup, and a full tablespoon of pumpkin pie spice, so the whole kitchen smells like fall while they bake; just like my oat flour pumpkin muffins!

I like to make a batch over the weekend, cut it into 12 squares, and eat one every day during the week (okay, sometimes three). They're my go-to afternoon snack before a workout or when I need something to hold me over until dinner.

This recipe only uses ½ cup of pumpkin puree, so you'll have most of the can left over. I usually stir the rest into pumpkin baked oatmeal the next morning or bake a batch of pumpkin protein muffins.

Jump to:

Healthy Pumpkin Oatmeal Bars At A Glance
Are Pumpkin Oatmeal Bars Healthy?
Ingredients You'll Need
How to Make Pumpkin Oatmeal Bars (Step-by-Step)
Recipe Video
Tips for the Best Pumpkin Oatmeal Bars
Substitutions and Variations
How to Store and Freeze Pumpkin Oatmeal Bars
Pumpkin Oatmeal Bars FAQs
More Healthy Pumpkin Recipes
📖 Recipe
💬 Comments

⭐️⭐️⭐️⭐️⭐️

It tastes similar to a Starbucks pumpkin loaf… Also better that it's healthy to eat instead of something extremely sugary!

- Nicole

Are Pumpkin Oatmeal Bars Healthy?

Yes! These pumpkin oatmeal bars are a healthier take on a classic pumpkin bar, with about 175 calories each (before chocolate chips). They're made with whole grain oats, pumpkin puree, and maple syrup instead of white flour, butter, and white sugar.

Here's why:

Whole Grain Oats: Both the oat flour and rolled oats are whole grain, so there's no refined white flour in these bars.
Naturally Sweetened: Maple syrup and coconut sugar give them just enough sweetness, with about 8 grams of sugar per bar.
No Butter: Coconut oil keeps them moist and dairy-free.
Real Pumpkin: Pumpkin puree adds moisture, flavor, and vitamin A.
Gluten-Free and Dairy-Free: Use certified gluten-free oats and dairy-free chocolate chips.

They're not high in protein on their own (about 3 grams per bar), so I like to top mine with peanut butter or eat one with Greek yogurt before a workout.

⭐️⭐️⭐️⭐️⭐️

They turned out so good and stayed together really well, which is sometimes hard when using oat flour

- Tinley

Ingredients You'll Need

You only need 11 simple ingredients for these healthy pumpkin oatmeal bars: pumpkin puree, eggs, oat flour, rolled oats, maple syrup, coconut sugar, and pumpkin pie spice, plus a few baking basics.

Labeled ingredients for pumpkin oatmeal bars, including pumpkin puree, oat flour, rolled oats, eggs, maple syrup, and chocolate chips.

Wet Ingredients

Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which makes the bars too sweet and throws off the texture. This recipe only uses ½ cup, so save the rest of the can for my pumpkin protein pancakes.
Eggs: They bind the bars together and help them rise. Use room temperature eggs so the melted coconut oil doesn't firm up when you whisk everything together.
Coconut Oil: Melted coconut oil keeps the bars moist and dairy-free.
Maple Syrup: Use pure maple syrup, not pancake syrup. It adds natural sweetness and extra moisture.
Coconut Sugar: A small amount adds a caramel-like sweetness that pairs really well with pumpkin.
Vanilla Extract: Rounds out the pumpkin and spice flavors.

Dry Ingredients

Oat Flour: This is what makes the bars soft and tender instead of dense. It's the same flour I use in my healthy oat flour pumpkin bread, and you can use store-bought or blend rolled oats into flour at home. Measure it after blending, and spoon it into your measuring cup instead of scooping, so you don't pack in too much.
Rolled Oats: Old-fashioned rolled oats give the bars that hearty baked oatmeal texture. Use certified gluten-free oats if you need gluten-free bars.
Pumpkin Pie Spice: A full tablespoon gives these bars real pumpkin pie flavor. No pumpkin pie spice? Make your own with the blend in the substitutions section below.
Baking Soda: Works with the pumpkin puree to help the bars rise. Don't swap in baking powder, since it's not the same thing.

Mix-Ins

Chocolate Chips: My favorite add-in, and they make these taste like dessert. Use dairy-free chocolate chips to keep the bars dairy-free, or swap in chopped pecans or walnuts.

See recipe card for quantities.

How to Make Pumpkin Oatmeal Bars (Step-by-Step)

These pumpkin oatmeal bars come together in one bowl with no mixer. Whisk the wet ingredients, stir in the dry ingredients, and bake at 350°F for 24 to 26 minutes.

Eggs, pumpkin puree, coconut sugar, and maple syrup in a glass bowl before mixing.

Step 1: Whisk the wet ingredients. Preheat the oven to 350°F and line an 8x8 pan with parchment paper. In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut sugar, melted coconut oil, and vanilla until smooth.

Oat flour, rolled oats, and pumpkin pie spice added to the wet ingredients in a glass bowl.

Step 2: Add the dry ingredients. Add the oat flour, rolled oats, pumpkin pie spice, and baking soda to the bowl.

Mini chocolate chips added to pumpkin oat batter in a glass mixing bowl.

Step 3: Mix and add the chocolate chips. Stir with a spatula until no dry streaks remain, then add the chocolate chips.

Pumpkin oatmeal bar batter with chocolate chips folded in, in a glass bowl with a spatula.

Step 4: Fold them in. Gently fold until the chips are evenly mixed in. The batter will be thick but pourable.

Pumpkin oatmeal bar batter topped with chocolate chips in a lined 8x8 pan before baking.

Step 5: Pour into the pan. Spread the batter evenly into the lined pan and sprinkle a few extra chocolate chips on top.

Baked pumpkin oatmeal bars in a parchment-lined 8x8 metal pan.

Step 6: Bake and cool. Bake for 24 to 26 minutes, until the top is deep golden brown and a toothpick in the center comes out clean. Let the bars cool in the pan for at least 10 minutes before slicing into 12 squares.

Tati's Tip: Don't slice them warm! Straight out of the oven, these bars are super tender and will fall apart. Let them cool in the pan for at least 10 minutes, then lift them out with the parchment and slice on a cutting board for clean squares.

Recipe Video

Tips for the Best Pumpkin Oatmeal Bars

Here's what I've learned from making these over and over (and from reading your comments):

Start Checking at 24 Minutes: Pull the bars when the top is deep golden brown and a toothpick in the center comes out clean. A couple extra minutes is the fastest way to end up with dry oat bars.
Wait Before You Slice (I Know, It's Hard): Warm bars are super tender and fall apart easily. Once they cool, they hold together beautifully.
Honey Works, Molasses Doesn't: Honey is my go-to swap for maple syrup. One reader tried molasses and her bars crumbled, so I'd skip that one.
Leave a Parchment Overhang: Let the parchment hang over two sides of the pan so you can lift the whole slab out once it cools. It's so much easier to cut clean squares on a cutting board than in the pan.

Substitutions and Variations

This recipe is pretty flexible, but I recommend changing only one or two ingredients at a time so the texture stays just right.

Ingredient Swaps

Maple Syrup: Honey works great.
Coconut Sugar: Use light brown sugar.
Coconut Oil: Use melted butter or a neutral oil like sunflower oil. For a coconut-free version, swap the coconut oil for butter or vegan butter and the coconut sugar for cane sugar.
Rolled Oats: Quick oats work, but the bars will be a little softer. Don't use steel-cut oats.
Oat Flour: All-purpose flour should work. Just spoon and level it so you don't pack too much into the cup. One reader, Mika, swapped in almond flour and loved them, but it can make the bars softer. If you love baking with almond flour, try my almond flour pumpkin muffins instead.
Pumpkin Pie Spice: Make your own with 1 teaspoon cinnamon, 1 teaspoon allspice, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.

Mix-In Ideas

Nuts: Swap the chocolate chips for chopped pecans or walnuts, or use half and half.
Dried Fruit: Dried cranberries or raisins add a chewy, tart bite.
Shredded Coconut: Stir in ⅓ to ½ cup for extra texture.
Chia Seeds: Reader Jennifer added a spoonful to hers for a little extra fiber.

Pumpkin oatmeal bars with chocolate chips cut into squares on parchment paper.

How to Store and Freeze Pumpkin Oatmeal Bars

Pumpkin oatmeal bars keep for 3 to 4 days at room temperature, up to 7 days in the fridge, and up to 3 months in the freezer. That makes them one of my favorite make-ahead breakfasts. Just let them cool completely before storing.

Room Temperature: Store in an airtight container for 3 to 4 days.
Fridge: Store in an airtight container for up to 7 days.
Freezer: Wrap each bar individually and freeze in a freezer-safe bag for up to 3 months, so you can grab one at a time.
To Reheat: Microwave for about 20 seconds from the fridge or about 45 seconds from frozen. You can also thaw them overnight in the fridge. For breakfast, I love mine warm with a swipe of peanut butter on top.

Pumpkin Oatmeal Bars FAQs

What's the texture of these pumpkin oatmeal bars?

They're soft, moist, and fluffy, a lot like baked oatmeal in bar form. They're not chewy or crispy like a granola bar.

Are pumpkin oatmeal bars gluten-free?

Yes, as long as you use certified gluten-free oats and oat flour. Regular oats can be cross-contaminated with wheat during processing.

Can I use homemade pumpkin puree?

Yes! Just make sure it's thick like canned pumpkin. Watery puree adds too much moisture and can make the bars gummy.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling already has sugar and spices added, which makes the bars too sweet and throws off the texture. Use plain canned pumpkin puree.

Can I make these pumpkin oatmeal bars vegan?

I don't recommend it. The eggs are what hold these bars together and give them their fluffy texture, so they won't turn out the same without them.

How many calories are in a pumpkin oatmeal bar?

Each bar has about 175 calories and 3 grams of protein before chocolate chips, or about 215 calories with them, based on cutting the pan into 12 squares.

Stack of three pumpkin chocolate chip oatmeal bars showing rolled oats and melted chocolate inside.

More Healthy Pumpkin Recipes

If you loved these pumpkin oatmeal bars, try these next:

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!

📖 Recipe

Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein, air fryer, and healthy recipes that actually taste like the real thing.

Comments

5 from 51 votes (26 ratings without comment)

Healthy Pumpkin Oatmeal Bars At A Glance

Are Pumpkin Oatmeal Bars Healthy?