Pumpkin Oat Bars Recipe

Introduction

These Pumpkin Oat Bars are a delightful fall treat that combines warm spices, pumpkin, and wholesome oats into a chewy, satisfying snack. Perfect for breakfast or a cozy afternoon bite, they’re easy to make and naturally flavorful.

Ingredients

• 1 cup white whole wheat flour (or gluten-free 1:1 flour)
• 1 cup quick cooking oats
• 2 tsp pumpkin spice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar (or brown sugar)
• 2 eggs, whisked
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Grease an 8×8 inch baking pan with cooking spray or line it with parchment paper.
3. Step 3: In a medium bowl, mix together the flour, oats, pumpkin spice, baking soda, and salt.
4. Step 4: In a large bowl, beat the pumpkin puree, melted coconut oil, coconut sugar, whisked eggs, and vanilla extract until well combined.
5. Step 5: Add the dry ingredients into the wet mixture and stir well. Then fold in the chocolate chips.
6. Step 6: Pour the batter into the prepared pan and spread it evenly using a rubber spatula.
7. Step 7: Bake for 16 to 18 minutes, until a toothpick inserted in the center comes out clean.
8. Step 8: Let the bars cool completely in the pan before cutting into squares.

Tips & Variations

• Swap chocolate chips for chopped nuts or dried cranberries for a different texture and flavor.
• Use gluten-free flour to make these bars gluten-free without sacrificing taste.
• For extra moisture, add a tablespoon of applesauce or Greek yogurt to the wet ingredients.

Storage

Store the pumpkin oat bars at room temperature in an airtight container for up to 5 days. For longer storage, freeze the bars wrapped tightly for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option for consistency and flavor.

Can I substitute the coconut oil with another fat?

You can use melted butter or a neutral oil like vegetable or canola oil as a substitute, though coconut oil adds a subtle flavor that complements the pumpkin.

Pumpkin Oat Bars Recipe

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★★★★★

4.5 from 87 reviews

These Pumpkin Oat Bars are a deliciously moist and wholesome treat perfect for fall. Made with pumpkin puree, whole wheat flour, oats, and warm pumpkin spice, these bars have a subtle sweetness balanced by rich chocolate chips. They’re easy to prepare, baked to a soft, chewy perfection, and ideal as a snack or a healthy dessert option.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 16-18 minutes
• Total Time: 26-28 minutes
• Yield: 16 bars (assuming 2×2 inch squares) 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1 cup white whole wheat flour (or gluten-free 1:1 flour)
• 1 cup quick cooking oats
• 2 tsp pumpkin spice
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar (or brown sugar)
• 2 eggs, whisked
• 1 tsp vanilla extract

Additional

• 1/2 cup chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when ready to bake the bars.
2. Prepare Pan: Grease an 8×8 inch baking pan with cooking spray or line it with parchment paper for easy removal of the bars after baking.
3. Mix Dry Ingredients: In a medium bowl, combine the white whole wheat flour, quick cooking oats, pumpkin spice, baking soda, and salt. Stir well to distribute the leavening and spices evenly.
4. Combine Wet Ingredients: In a large bowl, beat together the pumpkin puree, melted coconut oil, coconut sugar, whisked eggs, and vanilla extract until smooth and thoroughly mixed.
5. Combine Wet and Dry Mixtures: Add the dry ingredient mixture into the bowl with the wet ingredients. Stir thoroughly until fully combined, then fold in the chocolate chips evenly throughout the batter.
6. Transfer to Pan: Pour the batter into the prepared baking pan, spreading it evenly with a rubber spatula to ensure uniform thickness.
7. Bake the Bars: Place the pan in the preheated oven and bake for 16 to 18 minutes. The bars should be set but still moist. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool and Serve: Remove from the oven and allow the bars to cool completely in the pan before cutting into squares to prevent crumbling.
9. Storage: Store the bars at room temperature on the counter in an airtight container for up to 5 days or freeze them for longer storage.

Notes

• Using gluten-free 1:1 flour makes this recipe suitable for those avoiding gluten.
• Be sure to use quick cooking oats rather than old-fashioned rolled oats for the right texture.
• For a sweeter bar, consider increasing the sugar slightly or adding a drizzle of honey on top.
• Ensure the pumpkin puree is well mixed with the wet ingredients to maintain moisture and texture.
• These bars can be customized by swapping chocolate chips for nuts or dried fruit as desired.

Keywords: pumpkin oat bars, pumpkin bars, healthy pumpkin snack, gluten-free pumpkin bars, pumpkin spice bars, pumpkin dessert, easy baked bars