Pumpkin Oatmeal Bars

These super soft and chewy Pumpkin Oatmeal Bars are a great option for breakfast or as a quick snack throughout the fall season. They’re really satisfying, easy to make, loaded with healthy ingredients, freezer-friendly and can easily be made gluten-free.

I’m a huge fan of breakfast bars. Great for on the go, the best bars have a balanced blend of sweet and savory flavours. They’re perfect as a quick breakfast option or for an afternoon pick-me-up with a cuppa, and these Pumpkin Oatmeal Bars tick all of those boxes.

The pumpkin in this recipe adds a seasonal spin to my Healthy Breakfast Bars. Easy to make and super satisfying, the only difference between the two is that we’re using pure pumpkin puree instead of bananas. Perfect to add to your fall baking list!

Jump to:

• What ingredients do I need?
• How to make pumpkin oatmeal bars
• Success Tips
• Ways you can adapt this recipe
• Storage
• Serving Suggestions
• Hungry for more?
• 📖 Recipe

What ingredients do I need?

These pumpkin breakfast bars are loaded with nutritious ingredients and contain no refined sugars, flours, or oils. And they still taste sweet and amazing. Win-win!

Simple ingredients are all you need to make this fall treat. I’ve even included gluten and nut-free substitutions.

Here’s what's going in:

• Pumpkin puree - The official taste of fall! Canned is the easiest option. Don’t use pumpkin pie filling as it has added sugars and spices so will affect how this recipe turns out.
• Nut or seed butter - Any kind is fine, whether it’s peanut, cashew, almond, pumpkin seed, or sunflower seed butter. 
• Rolled / old fashioned oats - Use certified gluten-free rolled oats to make gluten-free.
• Flour - Whole wheat, all-purpose (plain in the UK), spelt, oat, or all-purpose gluten-free flour will all work.
• Baking powder - To leaven and lighten the bars.
• Pumpkin spice - Buy it online, make your own, or just use ground cinnamon.
• Chopped nuts - Walnuts, hazelnuts, and pecans are my nuts of choice! Feel free to use any kind you have at home or use seeds (like pumpkin or sunflower seeds) instead.
• Pitted dates - Dates are naturally sweet and remove the need for refined sugar. They also give the bars really divine little caramel-y chewy bits throughout.
• Vanilla extract and maple syrup - For natural sweetness. Be sure to use real maple syrup and not pancake syrup.
• Vegan chocolate chips - Because chocolate is always welcome.
• Fine salt - Flavour, baby!

How to make pumpkin oatmeal bars

My healthy oatmeal bars with pumpkin are easy to make either using a food processor or by hand. Here’s how it’s done:

Step 1 - Lightly grease and line an 8 x 8-inch pan with parchment paper. I line mine with two strips, one going each way like this:

Step 2 - Mix the pumpkin puree, nut or seed butter, vanilla, and maple syrup together until completely smooth.

Step 3 - Add the dry ingredients to a large bowl along with the dates and nuts, then add the pumpkin mixture.

Step 4 - Mix it together really well to make a very thick batter.

Step 5 - Spoon the mixture into the prepared pan and sprinkle over some chocolate chips or nuts.

Step 7 - Bake then allow to cool completely before cutting into bars. I like to cut them into nine pieces for really hearty portions but you can cut them smaller if you prefer.

Success Tips

• Use creamy nut/seed butter. It shouldn't be dry as it's needed to help all of the ingredients combine together perfectly.
• Allow to cool completely before cutting into bars.
• If you don't have pumpkin spice in your pantry you can make your own by combining 4 teaspoons ground cinnamon, 1 teaspoon ground cloves, ½ teaspoon ground nutmeg, and 2 teaspoon ground ginger. Seal in a jar or container and use it in more pumpkin recipes, like my Vegan Pumpkin Pie or Double Chocolate Pumpkin Muffins.

Ways you can adapt this recipe

• Turn this into a gluten-free recipe by using an all-purpose gluten-free flour mix or oat flour and certified gluten-free rolled oats.
• If you have a nut allergy, swap the nut butter and chopped nuts for seed butter and pumpkin seeds or sunflower seeds.
• Not a huge chocolate fan? Sprinkle more nuts or even some cacao nibs on top instead.
• Don't like dates? You can omit them but the bars won't be as sweet and also won't have the delicious chewy caramel-y bits throughout.
• Need more toppings? Add a handful of dried fruit like raisins, sultanas, or cranberries. You could also add a drizzle of melted chocolate or swirl through some of my Pumpkin Caramel Sauce.
• Increase the plant protein and add in 1 to 2 tablespoons of chia seeds or hemp hearts.
• Use sweet potato puree instead of pumpkin.

Storage

Pumpkin breakfast bars can be made well ahead of time. Store in an airtight container either at room temperature (if your kitchen isn’t too warm) or in the fridge. They should keep for 5 or 6 days or for a bit longer in the fridge. 

The bars are also freezer-friendly! Store them in an airtight container and freeze for up to 3 months. Keep a slice of parchment paper between each layer to stop them from sticking together when frozen.

Serving Suggestions

Thee pumpkin oatmeal bars are perfect just as they are but I highly recommend topping one with some vegan yogurt for a sweet and tangy breakfast. The combination is just perfect together. Maybe pile on a few extra nuts or chocolate chips and some slices of banana?

Look at that soft, chewy, almost cakey inside!

Alternatively, really push the boat out and turn them into pumpkin dessert bars! Warm one up in the microwave for a minute then top with dairy-free vanilla ice cream and a drizzle of date caramel for a sweet treat! 

Hungry for more?

Looking for more breakfast bar recipes? Then you’ll love:

• Healthy No Bake Bars
• No Bake Oatmeal Peanut Butter Bars
• Oatmeal Chocolate Chip Cookie Bars
• Cherry Almond Granola Bars

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📖 Recipe