There’s something truly magical about the comforting, chewy goodness of homemade pumpkin bars that wrap up autumn flavors in every bite. This Pumpkin Oatmeal Bars Recipe is a personal favorite because it brings together wholesome oats, luscious pumpkin puree, and just the right touch of warm spices all baked into soft, chewy bars with delightful chocolate chips throughout. Whether you’re craving a wholesome snack or an easy breakfast on the go, these bars are a guaranteed crowd-pleaser that satisfy both your sweet tooth and your healthy eating goals. Let me take you through all the delicious details to make your kitchen smell like fall heaven!
Ingredients You’ll Need
These ingredients keep the Pumpkin Oatmeal Bars Recipe straightforward yet packed with flavor and texture. Each component plays a crucial role — oats bring a chewy heartiness, pumpkin adds moisture and color, while spices and sweeteners create that unmistakable autumn charm.
- 3 cups (240 g) old-fashioned rolled oats: Use these for a wonderfully chewy texture that holds the bars together perfectly.
- 1 cup (245 g) pumpkin puree: Whether canned or freshly roasted, pumpkin adds moisture, richness, and that beautiful orange hue.
- 1/3 cup (80 ml) unsweetened applesauce: Acts as a natural binder and boosts moisture without added sugar.
- 1/3 cup (80 ml) coconut oil: Adds healthy fats that keep the bars tender and satisfyingly rich.
- 1/3 cup (80 ml) pure maple syrup: A natural sweetener that deepens flavor with its amber sweetness.
- 1/4 cup (50 g) coconut sugar: Offers sweetness with a lower glycemic index and subtle caramel notes.
- 3/4 cup (135 g) semi-sweet chocolate chips: Little pockets of melty chocolate that create bliss in every bite.
- 1 teaspoon baking powder: For gentle lift, use aluminum-free for the cleanest flavor.
- 1 teaspoon pumpkin pie spice: The star spice blend that gives the bars their signature cozy pumpkin flavor.
- 1 teaspoon ground cinnamon: Adds warmth and depth without overpowering.
- 1/2 teaspoon salt: Essential to balance sweetness and enhance all other flavors.
- 1 teaspoon vanilla extract: Pure vanilla rounds out the flavor with rich, sweet undertones.
How to Make Pumpkin Oatmeal Bars Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (177°C). Line an 8- or 9-inch square baking pan with parchment paper, making sure to leave an overhang on the sides. This clever trick makes popping the bars out a breeze once they’re baked and cooled. It’s all about setting yourself up for success right from the start!
Step 2: Pulse the Oats
Put your rolled oats into a food processor or blender and pulse about 10 times. This breaks them up just enough to help the bars hold their shape without losing their satisfying chewiness. Pour these partially broken oats into a large mixing bowl — this step transforms the texture so the bars are both hearty and cohesive.
Step 3: Mix All the Ingredients
Now for the fun part: add the baking powder, pumpkin pie spice, cinnamon, salt, pumpkin puree, applesauce, coconut oil, maple syrup, coconut sugar, vanilla extract, and chocolate chips to the oats. Stir thoroughly with a spatula until everything is well combined into a dense, thick mixture. It will feel heavy and almost fudge-like — that’s exactly what you want for firm bars with tender bites.
Step 4: Press the Mixture into the Pan
Spoon the thick oat mixture into your prepared pan. Press it down firmly and spread it evenly using the back of a flat spatula or spoon. This compression is critical because it ensures the bars bake into a compact shape that won’t crumble when you slice them. For a finishing touch, sprinkle a few extra chocolate chips on top—they make the bars look irresistible.
Step 5: Bake to Perfection
Bake the bars for 25 to 28 minutes, until the edges are lightly browned and the center feels set. Keep an eye on them so they don’t overbake and dry out. A toothpick inserted into the center should come out clean or with a few moist crumbs, signaling the bars are perfectly done.
Step 6: Cool and Chill
Once baked, remove the pan from the oven and let it cool at room temperature for 30 to 60 minutes. Then pop it in the refrigerator for 1 to 2 hours. This chilling phase helps the bars firm up beautifully, making them easy to cut into neat squares without crumbling.
Step 7: Slice and Serve
Use the overhanging parchment to lift the bars out of the pan. Then slice them into 16 squares with a sharp knife for clean edges. These bars are as good to look at as they are to eat, perfect for sharing or packing as a wholesome snack.
Step 8: Wrap Up Leftovers
If you have any extras (though they rarely last long!), wrap them tightly and store depending on how soon you plan to eat them. Refer to the storage tips below for keeping your bars fresh.
How to Serve Pumpkin Oatmeal Bars Recipe
Garnishes
Enhance your Pumpkin Oatmeal Bars Recipe by adding a light dusting of cinnamon or a drizzle of melted dark chocolate on top. Toasted chopped pecans or walnuts sprinkled over the bars add delightful crunch and extra fall flair.
Side Dishes
Pair these bars with a warm cup of chai or spiced coffee for a cozy morning treat. They also go wonderfully with a dollop of Greek yogurt or a splash of almond milk for a balanced breakfast or snack.
Creative Ways to Present
For a festive touch, serve the bars on a wooden board lined with autumn leaves or atop parchment paper stamped with seasonal stamps. You can create mini dessert platters by pairing individual bars with small ramekins of whipped cream or pumpkin butter for dipping — perfect for sharing at gatherings!
Make Ahead and Storage
Storing Leftovers
After baking, tightly wrap leftover bars or place them in an airtight container. They keep beautifully at room temperature for up to 3 days, provided your kitchen isn’t overly warm or humid. For longer freshness, refrigerate them up to 10 days without losing texture or flavor.
Freezing
This Pumpkin Oatmeal Bars Recipe also freezes wonderfully. Wrap individual bars in plastic wrap or foil, then place them inside a freezer-safe bag to prevent freezer burn. They’ll stay fresh for up to 3 months and thaw quickly on the counter for a ready-to-eat treat.
Reheating
To bring back that freshly baked warmth, heat bars individually in the microwave for 15 to 20 seconds or warm several bars gently in an oven set to 300°F (150°C) for about 10 minutes. This softens them nicely without drying them out.
FAQs
Can I use quick oats instead of old-fashioned oats?
While old-fashioned rolled oats are best for the chewy texture, quick oats can work with fewer pulses in the blender. Just be mindful that the bars may be slightly less sturdy and a bit softer in texture.
Is canned pumpkin puree the same as pumpkin pie filling?
No, pumpkin pie filling usually includes added sugar and spices. For this recipe, stick with plain canned pumpkin puree or fresh roasted pumpkin to control sweetness and flavor.
Can I substitute the coconut oil?
Yes! You can swap coconut oil with melted unsalted butter or another neutral oil like avocado oil, but coconut oil adds a subtle richness and helps solidify the bars when chilled.
Are these bars gluten-free?
They can be, as long as you use certified gluten-free oats. This is perfect for those with gluten sensitivities who still want to enjoy a wholesome snack.
How do I keep the bars from crumbling?
Tightly pressing the mixture into the pan before baking and allowing the bars to chill completely afterward are your best bets to avoid crumbling. The mix should be dense and compact when baked.
Final Thoughts
Trust me when I say this Pumpkin Oatmeal Bars Recipe quickly becomes a kitchen favorite you’ll come back to again and again. It hits that perfect sweet spot between nourishing and indulgent, combining fall flavors with wholesome ingredients in a way that’s surprisingly simple and satisfying. Give it a try and watch these bars disappear faster than you can say pumpkin spice!
Print
Pumpkin Oatmeal Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 bars
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Oatmeal Bars are a deliciously chewy and wholesome treat featuring the natural sweetness of pumpkin and maple syrup, complemented by warm spices and melty semi-sweet chocolate chips. Made with old-fashioned rolled oats, pumpkin puree, and healthy coconut oil, these bars are perfect for a nutritious snack or breakfast on the go. Easy to prepare and bake, they offer a comforting autumn flavor with a satisfying texture.
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
- Prepare the pan: Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, covering the bottom and sides and leaving an overhang for easy removal. Set aside.
- Process the oats: Place rolled oats in a food processor or blender and pulse about 10 times to slightly break them up for old-fashioned oats. Pour processed oats into a large mixing bowl. This step ensures the bars will hold shape and have a chewy texture.
- Combine ingredients: Add baking powder, pumpkin pie spice, cinnamon, salt, pumpkin puree, applesauce, coconut oil, maple syrup, coconut sugar, vanilla extract, and chocolate chips to the oats. Stir thoroughly with a rubber spatula or large spoon until fully combined into a heavy, thick mixture.
- Press into pan: Spoon the mixture into the prepared pan and use the back of a spatula or spoon to press it down tightly and evenly, making sure it’s very compact and flat. Optionally, sprinkle a few extra chocolate chips on top for a nicer appearance.
- Bake: Bake in the preheated oven for 25-28 minutes until the edges are lightly browned and the center is set. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. Avoid overbaking to prevent dryness.
- Cool and chill: Remove from oven and let cool at room temperature for 30 to 60 minutes. Then refrigerate the pan for 1 to 2 hours to allow the bars to firm up for easier cutting.
- Cut and serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 square bars with a sharp knife for clean edges and better presentation.
- Store leftovers: Wrap leftover bars tightly and store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 10 days. For longer storage, freeze individually wrapped bars for up to 3 months and thaw at room temperature before serving.
Notes
- Using old-fashioned oats ensures a chewy texture; quick oats can be used but adjust pulsing accordingly.
- To prevent crumbling, press the mixture tightly and compactly into the pan.
- Do not overbake, as it will dry out the bars.
- Chilling the bars after baking helps them firm up and makes cutting easier.
- Store bars in an airtight container away from heat and humidity to maintain freshness.
- Chocolate chips add sweetness and richness, but can be omitted or substituted with nuts if desired.
