Introduction

These healthy pumpkin oatmeal bars are a delicious and nourishing treat perfect for breakfast, snacks, or dessert. Made with wholesome ingredients like pumpkin puree, oats, and warm spices, they offer moist texture and cozy flavors in every bite. Plus, they’re sweetened naturally and studded with chocolate chips for an irresistible finish.

The image shows several square-shaped bars with a golden brown, textured top layer filled with large, glossy dark brown chocolate chips scattered unevenly across each piece. The bars appear dense with a slightly crumbly texture, revealing a darker, moist inner layer dotted with chocolate chunks. They are placed on a white marbled surface, spaced apart evenly so the sides of each square are clearly visible, highlighting their thickness and chunky texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350ºF. Line or grease an 8×8 inch pan with parchment paper and set aside.
Step 2: In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Step 3: Add the oat flour, rolled oats, pumpkin pie spice, and baking soda to the wet ingredients. Mix until combined, then gently fold in the chocolate chips.
Step 4: Pour the batter evenly into the prepared pan. Sprinkle extra chocolate chips on top if desired.
Step 5: Bake for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean and the bars turn golden brown.
Step 6: Let the bars cool in the pan for at least 10 minutes before cutting into squares. Enjoy!

Tips & Variations

For homemade oat flour, blend rolled oats in a high-speed blender until they reach a fine, flour-like texture (about 30 to 55 seconds).
You can substitute coconut sugar with light brown sugar for a similar flavor.
Make your own pumpkin pie spice by combining 1 teaspoon cinnamon, 1 teaspoon allspice, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
Swap melted coconut oil with melted butter or a neutral oil such as sunflower oil if preferred.
Use quick oats instead of rolled oats for a softer texture.

Storage

Store leftover bars in an airtight container at room temperature for 3 to 4 days. For longer storage, let the bars cool completely and place them in a freezer-safe container or bag. Freeze for up to 3 months. To enjoy, thaw at room temperature or warm gently before serving.

How to Serve

The image shows several square bars of chocolate chip blondies placed closely together on a white marbled surface. Each blondie has a rough, textured top layer with a golden-brown color, dotted generously with shiny dark brown chocolate chips embedded in the surface. The edges of the blondies are slightly jagged, and their inside appears soft and chewy with a dense texture. The bars are aligned in a loose grid pattern with small gaps in between. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it is plain pumpkin puree, not pumpkin pie filling which contains added spices and sweeteners.

Are these bars gluten-free?

They can be gluten-free if you use certified gluten-free oats and oat flour. Otherwise, regular rolled oats and oat flour are suitable but may contain gluten.

Healthy Pumpkin Oatmeal Bars Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

These Healthy Pumpkin Oatmeal Bars are a delicious and nutritious treat perfect for breakfast, dessert, or snacks. Made with wholesome ingredients like pumpkin puree, oat flour, rolled oats, and naturally sweetened with maple syrup and coconut sugar, these bars combine fall flavors with a chewy oatmeal texture and a hint of chocolate chips. Easy to prepare and baked in just under 30 minutes, they offer a guilt-free indulgence that’s gluten-free when using gluten-free oats.

Author: Kai
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 to 12 bars 1x
Category: Breakfast, Dessert, Snacks
Method: Baking
Cuisine: American, Healthy
Diet: Gluten Free

Ingredients

Scale

Wet Ingredients

2 large eggs
½ cup pumpkin puree (150g)
⅓ cup pure maple syrup
¼ cup coconut sugar
½ cup melted coconut oil
1 teaspoon vanilla extract

Dry Ingredients

⅔ cup oat flour (homemade by blending rolled oats)
¾ cup rolled oats (gluten-free or regular)
1 tablespoon pumpkin pie spice (see notes for homemade blend)
½ teaspoon baking soda

Add-ins

½ cup chocolate chips

Instructions

Preheat Oven: Preheat your oven to 350ºF (175ºC). Line or grease an 8×8 inch baking pan with parchment paper and set it aside to prepare for baking.
Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, pure maple syrup, coconut sugar, melted coconut oil, and vanilla extract until well combined and smooth.
Add Dry Ingredients: To the wet mixture, add homemade oat flour, rolled oats, pumpkin pie spice, and baking soda. Gently mix until all ingredients are incorporated evenly, then fold in the chocolate chips carefully.
Prepare for Baking: Evenly pour the batter into the prepared pan. Sprinkle some extra chocolate chips on top for added texture and flavor.
Bake: Place the pan in the preheated oven and bake for 24 to 26 minutes, or until a toothpick inserted into the center comes out clean and the bars turn golden brown around the edges.
Cool and Serve: Allow the bars to cool for at least 10 minutes in the pan before cutting them into squares. Serve and enjoy these healthy pumpkin oatmeal bars!

Notes

Homemade Oat Flour: Blend rolled oats or quick oats in a high-speed blender until they reach a fine flour consistency. This usually takes 30 to 55 seconds depending on your blender’s power.
Coconut Sugar Substitute: You may replace coconut sugar with light brown sugar if preferred.
Pumpkin Pie Spice: To make your own blend, combine 1 teaspoon cinnamon, 1 teaspoon allspice, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
Coconut Oil Substitute: Melted butter or natural oils like sunflower oil can be used as alternatives.
Rolled Oats Substitute: Quick oats can be used, although the bars will have a softer texture.
Freezing: Once cooled completely, store the bars in freezer-safe containers or bags. Keep them frozen for up to 3 months.
Storing: Store leftover bars in an airtight container or cover the baking pan with aluminum foil. Keep at room temperature for 3 to 4 days.
Nutrition Note: Nutritional information does not include chocolate chips, as brands vary widely in macros.

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