These gluten-free pumpkin oatmeal bars are soft, chewy, and infused with sweet, spiced flavor, perfect for fall. I also like to add chocolate chips for little bursts of indulgence, but the bars are equally delicious on their own. Quick and easy to make, this recipe is the perfect grab-and-go breakfast, especially when paired with a healing bone broth latte! It’s also great for an easy snack or after-dinner dessert.
Do you jump on the pumpkin bandwagon in the fall? I definitely do, making everything from gluten-free pumpkin cookies to creamy pumpkin pasta, and vegan chocolate chip pumpkin bread. In the morning, I love gluten-free pumpkin waffles or vegan pumpkin pancakes.
However, with a little one to take care of, I’ve been relying on more make-ahead options, and these oatmeal pumpkin bars have been a favorite! Naturally sweetened and made with good-for-you ingredients, they’re hearty and filling while still satisfying my pumpkin cravings.
Plus, they store and freeze super well. So, I’ve been prepping big batches to keep on hand, which is especially useful while breastfeeding.
Ingredients and Notes
All of the ingredients for this pumpkin oatmeal bars recipe are easy to find at any local grocery store! Below is an overview of the key components along with a few helpful notes. Please be sure to scroll down to the recipe card for the complete details!
- Gluten-Free Rolled Oats – Rolled oats vary in size and thickness across brands, which impacts how much liquid they absorb. For consistent results, when making these bars, use 190-200 grams of oats. Do not substitute quick oats or steel-cut oats! They won’t absorb liquid or bake the same.
Ingredient Swap: Leave all the oats whole for a classic baked-oatmeal texture, or use half oat flour for firmer, more uniform bars.
- Sweetener – I use a combination of coconut sugar and pure maple syrup to sweeten the bars, providing moisture and structure, while giving them a subtle maple taste. I like coconut sugar here because its slightly nutty, caramel-like flavor works really well with pumpkin and warm spices. Brown sugar works just as well if that’s what you have.
Ingredient Swap: Feel free to use raw sugar in place of coconut sugar if preferred. I don’t recommend substituting honey for the maple syrup, as the taste is a little too floral.
- Leavener – I use baking powder to give the bars a nice lift, helping them bake up soft and chewy. Make sure it’s fresh for the best results, and be sure not to use baking soda instead.
- Spices – Pumpkin pie spice, cinnamon, and salt give the bars a warm, spiced taste and lots of depth.
- Pumpkin Purée – Make sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices. This recipe doesn’t use an entire can of pumpkin puree. So, I use leftovers to make pumpkin overnight oats, too!
- Egg – This acts as a binder, helping the bars hold their shape.
Ingredient Swap: For egg-free pumpkin oatmeal bars, replace the egg with one flax egg substitute. Note that the bars will be slightly softer.
- Milk & Non-Dairy – Use any regular or non-dairy milk, such as almond milk, oat milk, or hemp milk, to combine the ingredients.
- Oil or Melted butter– This adds moisture to the bars without impacting their flavor. Refined avocado, melted refined coconut oil, and melted butter all work!
Pro-Tip: If using melted butter or coconut oil, use room-temperature egg and milk to prevent the fat from solidifying when mixed with the wet ingredients.
- Vanilla Extract – This enhances the sweetness and adds depth to the flavor.
- Chocolate Chips – These are optional but add pockets of sweetness to every bite. I use dairy-free chocolate chips. Semi-sweet, milk chocolate, dark chocolate, or even white chocolate all taste great.
How to Make Gluten-Free Pumpkin Oatmeal Bars
The steps for this recipe are pretty foolproof. All you need are two large bowls and a baking pan. Here’s a look at how everything comes together:
- Blend the oats. Pulse half of the oats in a food processor or blender until a coarse, mealy texture forms. Don’t process so long that you create oat flour! We want a bit of texture to help the bars hold together and turn out chewy, more like a granola bar than a soft, cakey consistency.
- Combine ingredients. Mix the dry ingredients in a large bowl, and whisk the wet ingredients in a second bowl until smooth. Pour the wet ingredients into the bowl of dry, and stir to combine. Fold in the chocolate chips, if using.
Note: If your purée is very watery or thick, slightly adjust the milk as needed. The batter should be thick and moist but still easy to spread.
- Rest. Transfer the batter to a baking pan lined with parchment paper or greased with nonstick cooking spray, spreading it out in an even layer. Rest the batter at room temperature. This allows the oats to absorb some of the liquid, preventing the bars from being too soft!
- Bake. Transfer the bars to a preheated oven, and bake just until the center is set and the edges are lightly golden.
Pro-Tip: Be careful not to overbake! Pumpkin keeps these bars naturally moist, and they’ll continue to firm as they cool. Pull them once the center is set rather than waiting for them to feel completely firm in the oven.
- Cool. Let the bars cool completely at room temperature before slicing and serving. This allows them to firm up and hold their shape. Enjoy!
How to Store
Once cool, leftover pumpkin oatmeal bars will keep fresh in an airtight container in the refrigerator for up to 1 week. For longer storage, transfer the bars to a freezer-safe container, placing a sheet of parchment paper between each layer to prevent them from clumping, and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature to serve.
More of Our Favorite
Gluten-Free Breakfast Bars
Pumpkin Oatmeal Bars Recipe (Gluten-Free)
- Total Time: 40-45, plus cooling
- Yield: 9–12 bars 1x
- Diet: Dairy-Free, Gluten-Free, Vegetarian
Description
These gluten-free pumpkin oatmeal bars are soft, chewy, and full of pumpkin spice flavor! Easy to make with a dairy-free option and optional chocolate chips, they’re perfect for a make-ahead breakfast, afternoon snack, or fall dessert.
Ingredients
- 2 cups gluten-free rolled oats (190-200 grams total; see notes)
- ¼ cup coconut sugar or raw sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup (190 grams) pumpkin purée (see notes)
- 1 large egg, room temperature
- ½ cup regular or non-dairy milk
- ¼–⅓ cup maple syrup, adjusted to desired sweetness
- 2 tablespoons refined avocado oil, melted refined coconut oil, or melted butter (see notes)
- 1 teaspoon vanilla extract
- ⅓–½ cup chocolate chips or dark chocolate chips, optional
Instructions
- Preheat the oven to 350°F. Line an 8-by-8-inch baking pan with parchment paper or lightly grease it.
- Place half of the oats in a food processor or blender and pulse until coarsely ground with a mealy texture. Do not process it into flour. This helps create chewy bars that hold together without becoming cakey. See notes for other texture options.
- In a large bowl, combine the whole and coarsely ground oats, coconut sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk together the pumpkin purée, egg, milk, maple syrup, oil or melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the chocolate chips, if using.
- Spread the mixture evenly in the prepared pan. Let the batter rest for 8–10 minutes to allow the oats to absorb some of the liquid.
- Bake for 25–30 minutes, or until the center is set and the edges are lightly golden.
- Let the bars cool completely before slicing. They will be soft while warm and firm up as they cool. For extra-clean slices, refrigerate the cooled pan for 10–15 minutes before slicing.
- Store cooled bars in an airtight container in the refrigerator for up to 1 week.
Notes
Oats: For consistent results, use 190–200 g total oats, as rolled oat thickness varies by brand.
Pumpkin: Use 100% pumpkin purée, not pumpkin pie filling. If your purée is very watery or thick, slightly adjust the milk as needed.
Room Temperature Ingredients: If using melted butter or coconut oil, use room-temperature egg and milk to prevent the fat from solidifying when mixed with the wet ingredients.
Texture options: Leave all the oats whole for a classic baked-oatmeal texture, or use half oat flour for firmer, more uniform bars.
For an egg-free version, replace the egg with one flax egg. Note that the bars will be slightly softer.
To Freeze: Once completely cooled, slice into bars and freeze in a freezer-safe container or bag, with parchment between layers to prevent sticking, for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Estimated nutrition values vary by chocolate chip brand.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Category: baked good, baked good/ dessert, bar, bar/snack, Breakfast
- Method: Baking, food processor
- Cuisine: American
Nutrition
- Serving Size: 1 bar with chocolate chips (based off 12 bar yield)
- Calories: 153 -155
- Sugar: 15-16g
- Sodium: 45g
- Fat: 4.5-5g
- Saturated Fat: 1.5g
- Carbohydrates: 23-24g
- Fiber: 2.5 -3g
- Protein: 3g
- Cholesterol: 15mg
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