Healthy Pumpkin Oatmeal Bars

Super moist, healthy pumpkin chocolate chip 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. 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.

5 from 51 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving bars

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

Instructions

Prep the Pan: Preheat the oven to 350°F. Line an 8x8 pan with parchment paper, leaving an overhang on two sides.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Add the Dry Ingredients: Add the oat flour, rolled oats, pumpkin pie spice, and baking soda. Stir with a spatula until no dry streaks remain, then gently fold in the chocolate chips.
Fill the Pan: Pour the batter into the lined pan, spread it evenly, and sprinkle a few extra chocolate chips on top.
Bake: Bake for 24 to 26 minutes, until the top is deep golden brown and a toothpick in the center comes out clean.
Cool and Slice: Let cool in the pan for at least 10 minutes, then lift out using the parchment and cut into 12 squares.

Notes

Homemade Oat Flour: Blend rolled oats in a high-speed blender until they look like flour, about 30 to 55 seconds. Measure after blending, and spoon it into your measuring cup instead of scooping.

Gluten-Free: Use certified gluten-free oats and oat flour.

Coconut Sugar: Substitute light brown sugar.

Coconut Oil: Substitute melted butter or a neutral oil like sunflower oil.

Rolled Oats: Substitute quick oats, but the bars will be a little softer. Don't use steel-cut oats.

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.

Storage: Store in an airtight container at room temperature for 3 to 4 days or in the fridge for up to 7 days.

Freezing: Let the bars cool completely, wrap them individually, and freeze for up to 3 months. Thaw overnight in the fridge or microwave for about 45 seconds.

Nutrition: Based on 12 bars. Does not include chocolate chips, which add about 40 calories per bar (about 215 calories per bar total).

Nutrition

Course Breakfast, Dessert, Snacks

Cuisine American

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