Introduction

These Healthy Pumpkin Oatmeal Bars are a delicious and nutritious treat perfect for autumn or any time you crave a wholesome snack. Packed with pumpkin, oats, and just a touch of sweetness, they make a great breakfast option or midday pick-me-up.

A close-up view of nine square pieces of chocolate chip brownies arranged tightly together, showing the top layer covered with shiny, dark brown chocolate chips scattered unevenly. The brownie surface is textured with a slightly crispy crust, having a rich, warm brown color with small lighter brown nut pieces embedded inside. The edges are slightly crumbly, and the cracks between the pieces reveal a moist and dense inside. 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 your oven to 350ºF (175ºC). Line or grease an 8×8 inch baking pan with parchment paper and set it 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 additional 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: Allow the bars to cool in the pan for at least 10 minutes before cutting into squares and serving.

Tips & Variations

Use homemade oat flour by grinding rolled oats in a blender or food processor until finely ground.
For a nutty twist, add chopped walnuts or pecans to the batter.
Swap chocolate chips for dried cranberries or raisins for a fruitier version.
Make sure not to overbake to keep the bars moist and tender.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or enjoy chilled.

How to Serve

The image shows a batch of square chocolate chip oat bars laid out on crinkled white parchment paper over a white marbled surface, with nine bars fully aligned and two bars slightly pulled away from the main group on the right. Each bar has a golden brown top layer with a rough, slightly bumpy texture from oats, covered with scattered, round, glossy dark chocolate chips that are slightly melted. The bars have clean edges and reveal a dense, chewy middle layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient choice for this recipe.

Are these bars gluten-free?

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

Healthy Pumpkin Oatmeal Bars Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

These Healthy Pumpkin Oatmeal Bars are a delicious, wholesome treat perfect for fall or any time you crave a nutritious snack. Made with pumpkin puree, oats, and a touch of warm pumpkin pie spice, these bars are naturally sweetened with maple syrup and coconut sugar. They are soft, moist, and studded with chocolate chips for a satisfying bite. Perfect for breakfast on-the-go or a guilt-free dessert.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 bars 1x
Category: Snack
Method: Baking
Cuisine: American
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, see notes)
¾ cup rolled oats (gluten-free or regular)
1 tablespoon pumpkin pie spice
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 to prevent sticking and set aside.
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 smooth and well combined.
Add Dry Ingredients: Add the homemade oat flour, rolled oats, pumpkin pie spice, and baking soda to the wet mixture. Stir until all ingredients are fully incorporated.
Fold in Chocolate Chips: Gently fold in ½ cup of chocolate chips to ensure even distribution throughout the batter.
Prepare for Baking: Pour the batter evenly into the prepared baking pan. Sprinkle additional chocolate chips on top if desired for an extra chocolatey finish.
Bake: Bake the bars in the preheated oven for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean and the bars are golden brown around the edges.
Cool and Serve: Remove the pan from the oven and let the bars cool for at least 10 minutes before slicing into squares. Enjoy them warm or at room temperature.

Notes

To make homemade oat flour, simply grind rolled oats in a food processor or blender until a fine powder forms.
Use gluten-free oats and oat flour if you require a gluten-free recipe.
These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a nut-free version, ensure the chocolate chips and other ingredients are free from cross-contamination.

Keywords: pumpkin bars, oatmeal bars, healthy pumpkin snack, pumpkin oatmeal bars recipe, gluten free pumpkin bars, pumpkin dessert, easy healthy bars