These Pumpkin Oatmeal Bars are a tasty treat packed with flavor! Made with oats and cozy pumpkin spice, they are soft, chewy, and perfect for a snack or breakfast.
I love how simple they are to whip up and enjoy! Just mix the ingredients, bake, and you’re set. They also make the house smell amazing—who can resist that? 🎃
Key Ingredients & Substitutions
Rolled Oats: These are essential for the chewy texture of the bars. If you have quick oats, they can work too, but the bars may turn out softer. For gluten-free options, look for certified gluten-free oats.
Whole Wheat Flour: I love using whole wheat flour for extra fiber! If you don’t have it, all-purpose flour is a great substitute. You can also use oat flour for a gluten-free option.
Canned Pumpkin Puree: Make sure it’s pure pumpkin and not pumpkin pie filling! You can substitute with homemade pumpkin puree by cooking and blending fresh pumpkin. Applesauce can also work for a different flavor and texture.
Maple Syrup or Honey: Both add natural sweetness. For a vegan option, maple syrup is best. Agave nectar can be used too if you want to switch things up.
Coconut Oil: I prefer coconut oil for a nice hint of flavor. If you don’t like coconut, use melted butter or any neutral oil like canola or vegetable oil.
How Do I Ensure Perfectly Moist Pumpkin Oatmeal Bars?
Getting the right moisture in these bars is key to their success. Start by not overbaking them—check for doneness a few minutes early. When a toothpick comes out clean, it’s time to take them out of the oven. Let the bars cool completely in the pan, as they continue to set as they cool.
- Greasing the pan helps them release easily. Lining it with parchment paper prevents sticking.
- Store the bars in an airtight container at room temperature or the fridge to keep them fresh longer!
How to Make Pumpkin Oatmeal Bars
Ingredients You’ll Need:
- 1 cup rolled oats
- 3/4 cup whole wheat flour (or all-purpose flour)
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice (or a mix of nutmeg, cloves, ginger)
- 1/4 teaspoon salt
- 1/2 cup canned pumpkin puree
- 1/3 cup maple syrup or honey
- 1/4 cup coconut oil or melted butter
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips or raisins (optional)
- 1 egg (or flax egg for vegan option)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 25-30 minutes to bake. Plus, you’ll want to let the bars cool for a bit before cutting them. In total, you’re looking at about 45-50 minutes to have these delicious pumpkin oatmeal bars ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is crucial to ensure even baking. While it’s heating, lightly grease an 8×8 inch square baking pan or line it with parchment paper for easy removal later.
2. Mixing Dry Ingredients:
In a large mixing bowl, combine the rolled oats, flour, baking soda, ground cinnamon, pumpkin pie spice, and salt. Use a whisk or spoon to mix everything together until it’s well combined. This will help distribute the spices evenly throughout the bars.
3. Preparing Wet Ingredients:
In a separate bowl, whisk together the canned pumpkin puree, maple syrup (or honey), melted coconut oil (or butter), vanilla extract, and egg until you have a smooth mixture. This adds moisture and flavor to your bars!
4. Combine the Mixtures:
Now pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together until just combined. Be careful not to overmix! If you’re using chocolate chips or raisins, fold them in now.
5. Baking the Bars:
Transfer the batter into your prepared baking pan and spread it evenly across the bottom. It’s ready to bake! Place the pan in the preheated oven and bake for 25-30 minutes. The top should feel firm and a toothpick inserted in the center should come out clean. Remember, overbaking can make the bars dry.
6. Cooling and Serving:
Once baked, let the bars cool completely in the pan. This helps them set and makes slicing easier. After they are cool, slice them into squares. If you like, you can drizzle a little icing or glaze over the top for a sweet finish!
7. Enjoying Your Treat!
Now it’s time to dig in! Serve these pumpkin oatmeal bars as a snack, a breakfast option, or a delightful dessert. They are not only delicious but also packed with wholesome ingredients!
Enjoy the cozy flavors of pumpkin and oats! Perfect for those autumn days or any time you crave a taste of fall!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats if that’s what you have on hand! Just keep in mind that the texture will be slightly softer compared to using rolled oats, which gives a chewier bite.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use a flax egg! Simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens.
Can I Make These Bars Gluten-Free?
Absolutely! Use certified gluten-free rolled oats and substitute the whole wheat flour with a gluten-free flour blend or almond flour to keep the recipe gluten-free and delicious!
How Can I Store Leftover Bars?
Store any leftover pumpkin oatmeal bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week or freeze them for up to 3 months!