These easy vegan Pumpkin Oatmeal Breakfast Bars are soft, chewy, and packed with fall flavors. This pumpkin recipe makes the best healthy breakfast or snack And They are gluten-free, vegan, and nut-free, and so easy to make.
These Pumpkin Oatmeal Bars are perfect to kick this fall season off! Yes, I know, it’s not even officially fall yet, but I am counting down the days!
These breakfast bars are packed with fall flavors! I mean pumpkin puree, pumpkin pie spice and maple syrup. Is there anything that screams fall more?
They are full of fall flavors, packed with nutrients and great for breakfast.
However, this is the ultimate fall recipe, and you need it!
Why do I love these Pumpkin Oatmeal Bars?
Well, to begin with, they are freaking delicious and packed with pumpkin spice, which obiously is the flavor of fall.
Another reason why I love these pumpkin oatmeal bars is because they are basically made of the same ingredients as my usual Healthy Breakfast Oatmeal bowl.
Although, these bars make an even more convenient breakfast compared to prepared overnight oats. Just grab a couple of oatmeal bars on your way out and eat them anywhere.
They are filling, delicious, and mess-free.
ingredients for pumpkin oatmeal bars
With only six main ingredients and a few optional add-ins, this healthy pumpkin breakfast bar recipe is incredibly easy to make.
All you need is:
- Gluten-Free Rolled Oats
- Pumpkin Puree
- Ground Flaxseeds
- Pumpkin Spice
- Maple Syrup
- Baking Powder
And a bowl and a spatula, no mixer required.
Simply add all ingredients together, add to an 8 by 8 baking pan, and bake.
If you are trying to be really fancy, and are not avoiding nuts, I also like to add a handful of pecans or walnuts.
Additionally, of course, chocolate chips would be a great addition. Because a little chocolate never hurt anyone.
You also need to try this Nut-Free oat based recipe: Baked Apple Cinnamon Oatmeal Cups
WHy are these Pumpkin oatmeal Bars Healthy
Just like my go-to favorite Overnight Oats, these oatmeal bars are made wade with minimal, healthy, and clean ingredients. And therefore they are:
I used gluten-free rolled oats for this recipe. There is no wheat or other flour. Oats are full of fibre, complex carbs and protein.
Instead of regular milk, I used oat milk which is only made with gluten-free oats. It is a great source of vitamin A & D.
I am usually a huge fan of nuts, as you may already know.
But recently, I went to a Natural Product Expo to check out all the new and hot products coming to the market (you may have seen my stories on Instagram) and I realized that a lot of schools now have less tolerance for nuts due to common allergies.
Therefore, oats are a great nutritious alternative!
So these nut-free pumpkin oatmeal bars are great snacks to pack for your kids’ lunch too!
No eggs, butter or regular milk is needed in this recipe.
How to Store these vegan pumpkin oatmeal Bars
Once the pumpkin oatmeal bars have completely cooled off, store them in an airtight container in the fridge for up to 5 days. You can either slice them up or leave them as a whole.
Yes, you can freeze them!
They freeze really well too. Once they are cooled off completely, slice the pumpkin bars into the preferred size and wrap the individual slices in plastic wrap.
You can also place them in an airtight container without wrapping them in plastic. Leave a little room between each slice, so they won’t be hard to break apart when you are ready to enjoy them.
There you have it! The perfect ready-to-go breakfast or snack on the go.
These healthy breakfast Pumpkin Oatmeal Bars are the best gluten-free breakfast and snack recipe that’s packed with fall flavors.
They are easy, good for you, and delicious – the perfect fall recipe to prep up for the whole family!
You May Also Like These Pumpkin Recipes:
- 2 cups Gluten Free Rolled Oats
- 1/2 cup oat flour *
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup pumpkin puree
- 1 1/4 cup oat milk or other milk of choice
- 1/2 cup maple syrup
- 3-4 tbsp coconut sugar **
- 1/3 cup chopped pecans (if not being nut-free)
- 1/4 cup mini chocolate chips
- Preheat the oven to 375 F. Grease or line an 8x8 baking dish with parchment paper.
- In a mixing bowl, whisk together all the wet ingredients (pumpkin puree, maple syrup, flax eggs, and milk).
- Add in the dry ingredients (gluten-free rolled oats, pumpkin spice, baking powder, sea salt, and coconut sugar). Combine gently with a spatula.
- Fold in walnuts and chocolate chips if using any.
- Pour the mixture into the baking dish and sprinkle extra pecans and chocolate chips on top (optional). Bake 30 - 35 min or until a toothpick comes out clean, but the top is still soft to touch.
- Let it cool in the pan for 10 minutes then take it out on a cooling rack. Cut into squares and enjoy!
- *If you don't have oat flour, you can replace the oat flour with 1/3 cup gluten-free oats. Bake an additional 5 - 10 minutes. It will be a little on the denser side. But still chewy and yummy!
- You can make your own oat flour by blending the rolled oats in a high-speed blender.
- **If you prefer sweeter, add 1 - 2 extra tablespoons of coconut sugar.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 378Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 149mgCarbohydrates: 44gFiber: 6gSugar: 28gProtein: 6g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.