Why You’ll Love This Recipe

Nutritious and Wholesome: Made with oat flour, rolled oats, and pumpkin puree, these bars offer a hearty dose of fiber and vitamins.
Naturally Sweetened: Using maple syrup and coconut sugar provides a gentle sweetness without refined sugars.
Easy to Make: With simple ingredients and straightforward steps, you can whip up these bars in no time.
Versatile Snack: Perfect for on-the-go breakfasts, midday snacks, or a healthy dessert option.

Ingredients

1 cup oat flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup pumpkin puree
1/4 cup pure maple syrup
1/4 cup coconut sugar
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup chocolate chips or chopped nuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Mix Dry Ingredients: In a large bowl, combine oat flour, rolled oats, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
Mix Wet Ingredients: In a separate bowl, whisk together eggs, pumpkin puree, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined. If adding chocolate chips or nuts, fold them in gently.
Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the bars to cool in the pan before slicing into squares. Enjoy!

Servings and Timing

Servings: This recipe yields approximately 9 bars.
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes

Variations

Gluten-Free Option: Use certified gluten-free oats and oat flour to make the bars gluten-free.
Dairy-Free Option: Ensure the chocolate chips are dairy-free, or omit them entirely.
Add-Ins: Incorporate dried fruits like cranberries or raisins, or add seeds such as pumpkin or sunflower for extra texture and nutrition.

Storage/Reheating

Storage: Store the cooled bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing: Individually wrap bars and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.

FAQs

What can I use as a substitute for coconut oil?

You can substitute melted butter or another neutral oil, such as vegetable or canola oil, in equal amounts.

Can I make these bars vegan?

Yes, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensure all other ingredients are vegan-friendly.

Is it possible to reduce the sugar content?

You can reduce or omit the coconut sugar and rely solely on the natural sweetness of the pumpkin and a smaller amount of maple syrup.

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but the texture may be slightly different. Rolled oats provide a chewier texture.

How do I make my own oat flour?

Blend rolled oats in a food processor or blender until they reach a fine, flour-like consistency.

Can I add protein powder to this recipe?

Yes, you can add a scoop of your preferred protein powder. You may need to adjust the wet ingredients slightly to maintain the desired batter consistency.

What other spices can I add?

Feel free to add nutmeg, cloves, or ginger to enhance the spiciness of the bars.

How can I make the bars less dense?

Ensure not to overmix the batter, as overmixing can lead to denser bars. Mixing until just combined helps maintain a lighter texture.

Are these bars suitable for children?

Yes, these bars are a healthy snack option for children, providing essential nutrients from oats and pumpkin.

Can I use fresh pumpkin instead of canned?

Yes, you can use homemade pumpkin puree. Make sure it’s well-drained and has a similar consistency to canned pumpkin to avoid altering the batter’s texture.

Conclusion

These healthy pumpkin oatmeal bars are a delightful way to enjoy the flavors of fall while nourishing your body.

healthy pumpkin oatmeal bars

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Indulge in these moist and fluffy pumpkin oatmeal bars, a delightful treat perfect for breakfast, snack, or dessert. Made with wholesome ingredients like oat flour, rolled oats, and pure pumpkin puree, these bars are naturally sweetened with maple syrup and studded with rich chocolate chips. They’re not only delicious but also gluten-free, dairy-free, and free from refined sugars, making them a healthy choice for any time of the day.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 16 bars
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat Oven: Set your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Combine Dry Ingredients: In a separate bowl, mix the oat flour, rolled oats, baking powder, baking soda, pumpkin pie spice, and salt.
Form Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips if using.
Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the bars to cool completely in the pan before slicing into squares.

Notes

Storage: Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Variations: Feel free to add nuts, dried fruits, or substitute the chocolate chips with white chocolate or caramel chips for a different flavor profile.
Oat Flour: To make your own oat flour, simply blend rolled oats in a food processor until they reach a fine, flour-like consistency.