Pumpkin Oatmeal Bars Recipe (Gluten-Free)

stack of three bars showing oats and chocolate chips inside.

Pumpkin Oatmeal Bars Recipe (Gluten-Free)

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.

Diet Gluten-Free, Vegetarian, Dairy-Free

Prep Time 15

Cook Time 30

Rest Time 10

Servings -12 bars

Author Lindsay Cotter

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 8x-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.

Nutrition