If you’re looking for a snack that feels like a warm hug on a chilly day, you’ve absolutely got to try this Pumpkin Oatmeal Bars Recipe. These bars bring together the cozy flavors of pumpkin pie spice, rich chocolate chips, and hearty oats in a chewy, satisfying bite that’s perfect for breakfast, an afternoon pick-me-up, or even a wholesome dessert. The combination of pumpkin puree and comforting spices makes every bar taste like fall in every mouthful, while the oats provide that perfect rustic texture that keeps you coming back for more. Trust me, once you make these bars, they’ll become your go-to treat for any time you want a little seasonal magic.
Ingredients You’ll Need
This Pumpkin Oatmeal Bars Recipe is wonderfully simple, using ingredients you either have on hand or can easily find at any grocery store. Each component plays a vital role in creating the perfect balance of texture, flavor, and moisture, so there’s no skipping or substituting without tweaking the whole vibe.
- 3 cups old-fashioned rolled oats: Use old-fashioned rolled oats to give the bars their perfect chewy texture that holds everything together wonderfully.
- 1 cup pumpkin puree: Choose smooth canned pumpkin or freshly roasted and pureed sugar pumpkin for rich, natural flavor and vibrant color.
- 1/3 cup unsweetened applesauce: This is the secret binder adding moisture without making the bars too heavy.
- 1/3 cup coconut oil: Adds healthy fats and keeps the bars wonderfully tender and not dry.
- 1/3 cup pure maple syrup: A natural sweetener that gives subtle sweetness and depth of flavor.
- 1/4 cup coconut sugar: Provides sweetness with a lower glycemic impact and adds a mild caramel note.
- 3/4 cup semi-sweet chocolate chips: They add little bursts of melty richness that balance perfectly with the spices.
- 1 teaspoon aluminum-free baking powder: Essential for just a light lift to keep the bars from being too dense.
- 1 teaspoon pumpkin pie spice: The star seasoning that delivers that signature pumpkin flavor we all crave.
- 1 teaspoon ground cinnamon: Brings warmth and a little spice to round out the flavor profile.
- 1/2 teaspoon salt: Balances all the sweet flavors and enhances the overall taste.
- 1 teaspoon pure vanilla extract: For that extra depth and richness that makes these bars irresistible.
How to Make Pumpkin Oatmeal Bars Recipe
Step 1: Prepare Your Pan
Preheat your oven to 350°F (177°C) and line an 8-inch or 9-inch square baking pan with parchment paper, making sure to leave enough overhang on the sides. This is a game-changer for lifting the bars out easily once baked, so don’t skip it!
Step 2: Process the Oats
Place the rolled oats in a food processor or blender and pulse lightly until they’re slightly broken up—about 10 pulses for old-fashioned oats works perfectly. This step helps the bars hold their shape but keeps enough texture for that hearty chew we love.
Step 3: Mix All Ingredients Together
Transfer the oats to a large bowl and add the baking powder, pumpkin pie spice, cinnamon, salt, pumpkin puree, applesauce, coconut oil, maple syrup, coconut sugar, vanilla extract, and chocolate chips. Stir everything with a rubber spatula until fully combined. The mixture will be thick and a little heavy, which is exactly what you want for bars that stay together without crumbling.
Step 4: Press Mixture Into Pan
Spoon the mixture into your prepared pan, then use the back of a spatula or spoon to press it down firmly and evenly. Compacting the mixture tightly is key here so your bars don’t fall apart when sliced. Feel free to sprinkle a few extra chocolate chips on top for a pretty, indulgent look.
Step 5: Bake Until Set
Bake the bars for 25 to 28 minutes, watching for lightly browned edges and a center that’s firm but not dry. Insert a toothpick into the middle to check—it should come out clean or with just a few moist crumbs, never wet batter.
Step 6: Cool and Chill
Allow the pan to cool at room temperature for about 30 to 60 minutes. Then, pop the pan in the refrigerator for 1 to 2 hours to fully firm these bars up. This chilling step makes cutting easier and the bars perfectly sliceable.
Step 7: Slice and Serve
Use the parchment overhang to lift the whole block from the pan onto a cutting board. Use a sharp knife to cut the bars into squares for clean edges and a professional look. And voilà—you have a batch of irresistible pumpkin oatmeal bars ready to enjoy!
How to Serve Pumpkin Oatmeal Bars Recipe
Garnishes
These bars are fantastic on their own, but if you want to up the wow factor, try a light drizzle of melted dark chocolate or a sprinkle of toasted nuts on top right before serving. A dollop of whipped cream or Greek yogurt also adds a creamy contrast that’s sure to delight!
Side Dishes
Serve your pumpkin oatmeal bars alongside a hot cup of coffee, chai tea, or even a glass of cold almond milk. For brunch, they pair beautifully with fresh fruit or a simple green salad to balance out the sweetness and give you a well-rounded meal.
Creative Ways to Present
Want to impress? Stack the bars in a pretty jar or a rustic basket lined with parchment paper and tie with twine for a charming gift. Or cut them into smaller bite-sized squares, pop onto cocktail sticks, and serve as fun party bites. The versatility is endless!
Make Ahead and Storage
Storing Leftovers
Wrap your bars tightly and keep them at room temperature in an airtight container for up to three days. Just make sure to store them away from heat and humidity to maintain their chewy texture.
Freezing
For longer storage, individually wrap bars in plastic wrap or foil, then place them inside a freezer bag and freeze for up to three months. When you’re ready to enjoy, simply thaw at room temperature and savor as if freshly baked.
Reheating
If you like your pumpkin oatmeal bars a little warm, pop them in the microwave for 15 to 20 seconds or in a low oven for about 5 minutes. This brings out the gooey chocolate chips and makes the spices even more aromatic.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Yes, you can! Just be aware that quick oats will make the bars a bit softer and less chewy. Pulse them fewer times in the food processor—about 5 to 6 pulses—to avoid turning them into flour.
Is canned pumpkin as good as fresh pumpkin puree?
Canned pumpkin puree is absolutely fine and super convenient for this recipe. Just make sure it’s 100% pure pumpkin without any additives. Fresh roasted and pureed pumpkin adds a lovely fresh flavor but takes more effort.
Can I substitute the coconut oil for another fat?
You can swap coconut oil for melted butter or a neutral oil like canola, but coconut oil contributes a subtle richness and helps with the bars’ texture so it’s worth trying as written first.
How sweet are these bars?
They have a balanced sweetness from the maple syrup, coconut sugar, and chocolate chips. If you like your bars sweeter, feel free to add a little more maple syrup, but remember the spices and pumpkin add natural depth that keeps these bars from tasting overly sugary.
Are these bars gluten-free?
If you use certified gluten-free oats and double-check that your baking powder is gluten-free, then yes, these bars can be made gluten-free and are a fantastic option for those avoiding gluten.
Final Thoughts
There’s something truly comforting and joyful about making this Pumpkin Oatmeal Bars Recipe from scratch—it’s like capturing a little slice of fall to enjoy anytime. The harmony of oats, pumpkin, spices, and chocolate chips makes these bars a reliable crowd-pleaser that’s perfect for breakfast, snack time, or dessert. I encourage you to give them a try; once you taste that warm, chewy goodness, I’m confident they’ll hold a special place in your recipe box just like they do in mine!
Print
Pumpkin Oatmeal Bars Recipe
- Total Time: 1 hour 50 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Delicious and wholesome Pumpkin Oatmeal Bars made with rolled oats, pumpkin puree, and warm spices, sweetened naturally with maple syrup and coconut sugar, then studded with semi-sweet chocolate chips for a perfect balance of health and indulgence. These bars are baked to a chewy texture, chilled for firm slicing, and ideal for a nutritious snack or breakfast on the go.
Ingredients
Dry Ingredients
- 3 cups (240 g) old-fashioned rolled oats
- 1 teaspoon baking powder (aluminum-free preferred)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (50 g) coconut sugar
- 3/4 cup (135 g) semi-sweet chocolate chips
Wet Ingredients
- 1 cup (245 g) pumpkin puree (smooth canned or freshly roasted and pureed sugar pumpkin)
- 1/3 cup (80 ml) unsweetened applesauce
- 1/3 cup (80 ml) coconut oil
- 1/3 cup (80 ml) pure maple syrup
- 1 teaspoon vanilla extract (pure preferred)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later. Set aside.
- Process Oats: Place rolled oats in a food processor or blender. Pulse about 10 times for old-fashioned oats until they are slightly broken up but still retaining some texture. Pour the processed oats into a large mixing bowl.
- Combine Ingredients: Add baking powder, pumpkin pie spice, ground cinnamon, salt, pumpkin puree, unsweetened applesauce, coconut oil, pure maple syrup, coconut sugar, vanilla extract, and chocolate chips to the oats. Stir thoroughly with a rubber spatula or large spoon until the mixture is very thick and completely combined.
- Press Mixture into Pan: Spoon the dense batter into the prepared pan. Use the back of a flat spatula or spoon to spread and firmly press the mixture evenly and very tightly into the pan. Optionally, dot a few extra chocolate chips on top for a decorative touch.
- Bake Bars: Bake in the preheated oven for 25 to 28 minutes, or until the edges are lightly browned and the center is set. Insert a toothpick into the center to check doneness; it should come out clean or with a few moist crumbs. Avoid over-baking to prevent drying out.
- Cool and Chill: Remove the pan from the oven and let it cool at room temperature for 30 to 60 minutes. Then, place the pan in the refrigerator for 1 to 2 hours to firm up the bars for easier cutting.
- Cut and Serve: Use the parchment paper overhang to lift the bars out of the pan. Slice with a sharp knife into squares for neat edges and better presentation.
- Store Properly: Wrap leftover bars tightly. Store at room temperature in an airtight container for up to 3 days, refrigerated for up to 10 days, or freeze individually wrapped bars in a freezer bag for up to 3 months. Thaw at room temperature before serving.
Notes
- Use old-fashioned rolled oats for the best chewy texture; quick oats can be used but require fewer pulses in the food processor.
- Pulsing oats slightly is key to maintaining the bars’ shape and texture.
- Pressing the mixture very tightly into the pan prevents crumbling and improves bar cohesion.
- Baking time may vary slightly depending on your oven; watch closely to avoid over-baking.
- Chilling the bars before cutting ensures cleaner slices and better texture.
- For a vegan version, ensure the chocolate chips are dairy-free.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
