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healthy pumpkin oatmeal bars

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 40 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving 12 bars

Ingredients
 

  • 2 large eggs
  • ½ cup pumpkin puree, (150g)
  • cup pure maple syrup
  • ¼ cup coconut sugar
  • ½ cup melted coconut oil
  • 1 tsp vanilla extract
  • 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.
    canned pumpkin puree with eggs in a bowl
  • Add in homemade oat flour, rolled oats, pumpkin spice, and baking soda. Mix and gently fold in chocolate chips.
    pumpkin bar batter with chocolate chips
  • Evenly pour batter into the lined pan and sprinkle extra chocolate chips on top.
    oatmeal pumpkin bar batter in a pan before baking
  • 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!
    chocolate chip pumpkin oatmeal bars

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!