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
Scale
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.
