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)
- 1/4 cup coconut sugar or raw sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3/4 cup (190 grams) pumpkin purée (see notes)
- 1 large egg, room temperature
- 1/2 cup regular or non-dairy milk
- 1/4-1/3 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
- 1/3-1/2 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