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Home » Desserts » Brownies, Blondies & Bars

September 20, 2019

Pumpkin Oatmeal Bars {Vegan}

Pumpkin Oatmeal Bars {Vegan}
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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.

Some of my other favorite healthy pumpkin breakfast recipes include these Paleo Pumpkin Pancakes, these Pumpkin Donuts with Maple Cashew Glaze, and these Vegan Pumpkin Muffins with chocolate chips. 

However, this is the ultimate fall recipe, and you need it!

 

Why I love these Pumpkin Oatmeal Bars

Well, to begin with, they are freaking delicious and packed with pumpkin spice, which obviously is the flavor of fall.

Another reason why I love these pumpkin oatmeal bars is that 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.

sliced up breakfast bars on a wire drying rack cooling.there are nuts and chocolate chips on top

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:

1. GLUTEN-FREE
I used gluten-free rolled oats for this recipe. There is no wheat or other flour. Oats are full of fiber, complex carbs, and protein. 

2. DAIRY-FREE
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.

3. NUT-FREE
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!

4. VEGAN
No eggs, butter, or regular milk is needed in this recipe. 

a piece of gluten-free pumpkin oatmeal bar on a round plate. it's topped with vegan chocolate chips and almond butter. It's being drizzled with honey

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:

  1. Gluten-Free Rolled Oats
  2. Pumpkin Puree
  3. Pumpkin pie Spice
  4. Maple Syrup
  5. Baking Powder

And a bowl and a spatula, no mixer required. 

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.

HOW TO MAKE BREAKFAST OATMAL BARS

Start with preheating the oven to 375 F and grease or line an 8×8 baking dish with parchment paper.

Then, in a large mixing bowl, whisk together the wet ingredients (pumpkin puree, maple syrup, and milk). (1)

Then, add the dry ingredients (gluten-free rolled oats, pumpkin spice, baking powder, sea salt, and coconut sugar) to the mixing bowl. (2)

Gently combine all the ingredients with a spatula. (3)

Step by Step instructions to make gluten-free and vegan dessert

Now, fold in pecans and chocolate chips if using any. (4)

Pour the mixture into an 8×8 baking dish and sprinkle extra pecans and chocolate chips on top (optional). Bake until a toothpick comes out clean, but the top is still soft to touch.

Enjoy!

How to Store these vegan pumpkin oatmeal Bars

Refrigerator
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.

Baked oatmeal pumpkin bars cut up into squares

Freezer
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.

These oatmeal bars can be stored in the freezer for up to 2 months. 

There you have it! The perfect ready-to-go breakfast or snack that the whole family will enjoy. They are easy to make, good for you, and so delicious!

OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

a piece of gluten-free pumpkin oatmeal bar on a round plate. it's topped with vegan chocolate chips and almond butter. It's being drizzled with honey

 

You May Also Like These Pumpkin Recipes:

1. Healthy Pumpkin Bread (Paleo, Gluten-Free)

2. Healthy Pumpkin Chocolate Chip Muffins

3. Healthy Pumpkin Turkey Chili

sliced up pumpkin oatmeal bars on a wire drying rack cooling.
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Healthy Pumpkin Oatmeal Bars

4.41 from 91 votes
These easy breakfast Pumpkin Oatmeal Bars are soft, chewy, and packed with fall flavors. This pumpkin recipe makes the best healthy breakfast and snacks. They are gluten free, vegan and nut-free.
Shuang Shuang Liang
Servings 12
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients
  

  • 2 cups Gluten Free Rolled Oats
  • 1/2 cup oat flour *
  • 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 tbsp pumpkin pie spice

Optional Ingredient

  • 1/3 cup chopped pecans if not following nut-free
  • 1/4 cup mini chocolate chips

Instructions
 

  • Preheat the oven to 375 F. Grease or line an 8×8 baking dish with parchment paper.
  • In a mixing bowl, whisk together all the wet ingredients (pumpkin puree, maple syrup, 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 pecans and chocolate chips if using any.
  • Pour the mixture into an 8×8 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!

Notes

  1. *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!
  2. You can make your own oat flour by blending the rolled oats in a high-speed blender.
  3. **If you prefer sweeter, add 1 – 2 extra tablespoons of coconut sugar.

Recommended Products

  • Whole Grain Oat Flour, 22 oz, 2 pk
  • Semi-sweet Chocolate Mini Chips, 10 Ounce, Pack of 2
  • Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce

Nutrition

Serving: 1gCalories: 378kcalCarbohydrates: 44gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 11mgSodium: 149mgFiber: 6gSugar: 28g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

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.

Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram
A piece of pumpkin oatmeal breakfast bars topped with peanut butter, chocolate chip and cinnamon with a bite. In the background there are more bars and pumpkins and a jar of gluten free oats. Pinterest Image
Season: Christmas, Fall, Spring, Summer, Winter Dietary Preference: Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian, Whole30 Key Ingredients: Apples, Bananas, Berries, Chocolate, Oats, Pumpkin, Sweet Potato Recipe Style: Air Fryer, Instant Pot, Kid Friendly, No Bake

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Reader Interactions

Comments

  1. Adriana says

    October 25, 2022 at 3:38 am

    Recipe looks amazing but I’m a little confused. Why is pumpkin pie spice listed twice. First as 2 tsp. then later as 1 tbs. Is this accurate?

    Reply
    • Constance says

      October 27, 2022 at 12:04 am

      Hi Adriana,

      Thank you for catching this- we have updated the recipe accordingly!

      Happy Baking 🙂

      Constance

      Reply
  2. TimTam says

    March 25, 2022 at 11:33 pm

    Hi these look amazing! Can I substitute the oats for quinoa flakes? We don’t have access to gf oats where I am from

    Reply
    • Constance says

      April 4, 2022 at 2:29 am

      Hi there TimTam!

      While I haven’t tried this specific substitution, I did find this article: https://www.thespruceeats.com/what-are-quinoa-flakes-3376947#toc-quinoa-flakes-vs-rolled-oats

      It looks like you should be able to substitute it for the quinoa flakes! Please be sure to let me know how it goes 🙂

      Constance

      Reply
  3. Samantha says

    December 21, 2021 at 8:17 am

    Thoughts on using blueberries instead of pumpkin?

    Reply
    • Emmelie Williams says

      January 18, 2022 at 6:31 pm

      Hi Samantha. If you want to sub out the pumpkin puree I would recommend mashed bananas or sweet potatoes instead. Apple sauce might work as well. Then, add in blueberries for some delicious flavor. Hope this helps! – Emmelie

      Reply
  4. Alana says

    October 19, 2021 at 5:28 pm

    I made this recipe for my family a few nights ago and everyone loved it! I added the chocolate chips to half of it which my kids loved. I was debating making a few pans of it and saving one in the freezer for later. How long would you think this stays good in the freezer? Thank you!

    Reply
    • Emmelie Williams says

      October 19, 2021 at 5:58 pm

      Hi Alana, We are so happy to hear that! These are super freezer-friendly and perfect for socking the freezer. Cut them up before freezing and either wrap them individually in plastic wrap or layer them with parchment paper in an airtight container. You can store them in the freezer for up to 2 months. All the best, Emmelie

      Reply
  5. karen says

    October 9, 2021 at 6:56 pm

    These were yummy. I’m about to make up my second batch.
    I did add flax meal and upped the milk (I used almond) to make up for it. I also added walnuts and skipped the sugar.

    Have you tried freezing these? I’d love to batch cook them if I could.

    Reply
    • Emmelie Williams says

      October 11, 2021 at 8:27 pm

      Hi Karen, We are so happy to hear that! They are super freezer-friendly and definitely worth making in bulk! Cut them up before freezing and either wrap them individually in plastic wrap or layer them with parchment paper in an airtight container. You can store them in the freezer for up to 2 months. 🙂
      All the best, Emmelie

      Reply
      • Karen says

        October 31, 2021 at 1:24 pm

        These are now my official daily breakfast. I double the recipe, freeze them individually as you recommended and make more as soon as I start to run low. Thanks for such a super easy breakfast. I have 2 batches in the oven that I’m freezing for when the kids come home for Thanksgiving… One with chocolate chips, one with walnuts. Should make for super easy mornings when everyone is home.

        Reply
        • Emmelie Williams says

          November 1, 2021 at 8:56 am

          Wow! We are beyond happy to hear how much you love this recipe! And such a great idea to prep for a large Thanksgiving breakfast already! Thank you so much for sharing Karen! 🙂

          Reply
  6. Chelsea says

    August 27, 2021 at 3:36 am

    5 stars
    Hey Shuang, I made these according to the recipe using two eggs and a lot more pumpkin pie spice (I can never get enough) and it came out great! I like to take these as a snack on my night shifts. Thanks for the healthy recipe!

    Reply
  7. Daniela says

    October 29, 2020 at 12:44 am

    Hi, thank you for the recipe!! I love how chewy and moist the bars turned out.
    I’m wondering if I want the bars to be thinner and more crispy (granola bar style) can I follow the same recipe and use a larger pan? Do you think that would taste good?

    Reply
    • Shuang Shuang Liang says

      November 3, 2020 at 5:01 pm

      Hi Daniela,

      Although I have not tested with a larger pan, I don’t think the texture will change much, since this recipe is soft-baked. Hope this helps.

      Shuang

      Reply
  8. Nadine says

    October 6, 2020 at 8:00 am

    5 stars
    Simple, flavorful, delicious recipe for fall! Thank you!

    Reply
  9. Alyse says

    September 28, 2020 at 10:27 pm

    4 stars
    These are amazing with some nut butter on top for breakfast. Really easy to make and they came out perfect 🙂

    Reply
  10. Anonymous says

    May 6, 2020 at 2:40 am

    Can I use all purpose GF flour mix in place of oat flour?

    Reply
    • Shuang Shuang Liang says

      May 6, 2020 at 7:28 pm

      Hi there!

      I haven’t tested GF flour for this recipe. But it should come out fine just with a different texture. if you decide to try, let me know how it goes!

      Shuang

      Reply
  11. Anonymous says

    January 7, 2020 at 5:13 pm

    I want to make the recipe. It sounds so good. I am a little confused. One ingredient list says flax seeds & the other says flax eggs or regular eggs. If I use regular eggs do I use flax seeds, if so how much?

    Reply
    • Shuang Shuang Liang says

      January 7, 2020 at 5:25 pm

      Hi,

      In order to make the flax “eggs”, you will need to mix flax seeds and water. For 2 flax “eggs”, mix 2 tablespoons of ground flax seeds and 4 tablespoons of water. I hope it helps. Enjoy!

      Shuang

      Reply
      • Anita Su Jiivana says

        September 24, 2021 at 6:33 pm

        There’s no mention of flax eggs in the actual recipe, just in the instructions. Would you modify the recipe to include it? Thank you!

        Reply
        • Shuang Shuang Liang says

          September 24, 2021 at 9:37 pm

          Hi Anita,

          I actually modified the recipe and removed the flax eggs (it doesn’t do much to affect the texture or taste). So you can just omit it altogether 🙂 Hope this helps.

          Shuang

          Reply
  12. Marissa says

    October 27, 2019 at 4:11 pm

    5 stars
    These are soo good. I’ve made them three times with the chocolate chips and pecans. They’re the perfect texture and satisfy my sweet tooth.

    Reply
  13. Sarah says

    October 15, 2019 at 10:59 pm

    For the pumpkin spice oatmeal bars – there looks to be a drizzling of sauce on the sauce although from what I see, nothing is mentioned in the recipe about this?

    Reply
    • Shuang Shuang Liang says

      October 17, 2019 at 3:02 pm

      Hi Sarah,

      It is just smooth nut butter. You can use peanut butter, almond butter or any kind you life if you are okay with consuming nuts. 🙂

      Shuang

      Reply
  14. Anonymous says

    October 13, 2019 at 5:02 am

    What is the topping you put on at the end of the video? It’s in the pictures too. It looks a little like a peanut butter drizzle but I’m thinking it’s probably not. 🙂

    Reply
    • Shuang Shuang Liang says

      October 15, 2019 at 2:57 pm

      It is! You can use any drizzly nut or seed butter 🙂 Easy and so delicious.

      Shuang

      Reply
  15. Maeve says

    October 10, 2019 at 3:30 am

    Not a huge fan of coconut anything, so would I be able to just use regular old cane sugar instead?

    Reply
    • Shuang Shuang Liang says

      October 10, 2019 at 3:51 pm

      Hi Maeve,

      You can certainly do that!Use equal amount for replacement. Enjoy 🙂

      Shuang

      Reply
  16. Erica says

    October 8, 2019 at 4:04 pm

    I only have a 8×8 pan. Should I skip that and just make them into muffins? I just want to make sure it cooks through. Thank you!

    Reply
    • Shuang Shuang Liang says

      October 10, 2019 at 3:52 pm

      Hi Erica,

      Yes you can make them into Muffins which will take a bit shorter to cook. But you can also use 8×8 pan. It won’t be as thick because 8×8 is bigger than 9×5.

      Shuang

      Reply
      • Amy says

        January 1, 2021 at 4:33 pm

        Just a heads up that the recipe says 9×9 pan. I didn’t have a 9×9 so used 7×11 instead, that being closer volume wise to the 9×9. Anyway, you may want to update if using a loaf pan. And that explains why my cook time was less 😁. Worked out great though.

        Reply
        • Shuang Shuang Liang says

          January 14, 2021 at 9:12 pm

          Hi Amy,

          I am so glad it turned out well and you enjoyed it! 🙂

          Shuang

          Reply
  17. Katelyn says

    September 29, 2019 at 2:19 pm

    I am trying the pumpkin oatmeal bars today, and in the video you drizzle some kind of delicious looking sauce on top. Can you post what that is?

    Reply
    • Shuang Shuang Liang says

      September 29, 2019 at 10:37 pm

      Hi Katelyn,

      It’s nut butter. You can use any kind you like. I used peanut butter in this video. I also like to drizzle almond butter. 🙂

      Shuang

      Reply
  18. Nancy says

    September 28, 2019 at 8:00 pm

    What is the measurement for the gluten free oats? 2 cups?

    Reply
    • Shuang Shuang Liang says

      September 29, 2019 at 10:39 pm

      Hi Nancy,

      Thank you for pointing it out. I just fixed it. It will be 2 cups oats. If you don’t have oat flour, you can replace it with more oats. Hope it helps to clarify 🙂

      Shuang

      Reply
      • Anonymous says

        October 16, 2020 at 4:26 pm

        You can make oat flour by blending oats!

        Reply
        • Shuang Shuang Liang says

          October 26, 2020 at 10:08 pm

          Yes you can! So easy!

          Reply
  19. Shuang Shuang Liang says

    September 20, 2019 at 9:08 pm

    5 stars

    Reply

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