These easy, eggless Pumpkin Oatmeal Breakfast Bars are soft, chewy, and bursting with cozy fall flavors. They’ve quickly become a favorite in the SKS community — and for good reason! They make the perfect breakfast or snack for the whole family.

If you haven’t tried them yet, this is your sign. Seriously — you’ll want to make a double batch!

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

These Pumpkin Oatmeal Bars are the perfect way to kick off fall (or, let’s be honest, to pretend it’s fall when it’s still 80°F outside). I’ve already started counting down the days until sweater weather, but these bars are my way of getting a head start.

They’re filled with everything that screams fall:

I’ve linked my homemade versions of both the pumpkin purée and pumpkin spice above — because making them from scratch makes your whole kitchen smell like fall.

Soft, cozy, and full of warm spice — these bars taste like a hug from your favorite sweater.

Why I love these Pumpkin Oatmeal Bars

First off — they’re freaking delicious. Like, can’t-stop-snacking, “I’ll just have one more bite” kind of delicious.

But beyond that, these bars are basically my morning oatmeal in portable form. They’re made with the same wholesome ingredients I’d use in my breakfast bowl, just baked into something I can grab and go.

If you’re a busy mom like me, this is gold.

No stove, no spoon, no bowl to wash later — just grab a bar (or two) and you’re out the door. They’re soft, chewy, satisfying, and totally mess-free.

Ingredients for soft baked Pumpkin Baked Oats {6 Ingredients}

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: I have also tested quick oats for this recipe. It does work but the texture is more gummy. So I prefer old-fashioned rolled oats. Steel cut oats will not work here.
  2. Pumpkin Puree (my Homemade Version): if you are getting store bought canned ones, make sure you get pumpkin puree, NOT pumpkin pie puree. There should be only ONE ingredient – pumpkin.
  3. Pumpkin pie Spice (Make it yourself using this recipe): I have created this homemade version because a lot of you mentioned to me that it is hard to find pumpkin pie spice outside of the U.S. So for my abroad friends, here you go!
  4. Maple Syrup is the only sweetener here. Nothing screams fall more than the caramely flavor from maple. You can also use honey if that’s what you have in hand.
  5. Baking Powder

And that’s it — no mixer required. Just a bowl, a spatula, and a few minutes of prep.

Optional (but highly recommended):

  • Chocolate chips — because a little chocolate never hurt anyone
  • A handful of pecans or walnuts for crunch

How to Make Pumpkin Oatmeal Bake

In a large mixing bowl, whisk together the wet ingredients (pumpkin puree, maple syrup, and milk).
Add the dry ingredients (gluten-free rolled oats, pumpkin spice, baking powder) to the mixing bowl.
Gently combine all the ingredients with a spatula. Fold in pecans and chocolate chips if using any.
Pour the mixture into an 8×8 baking dish. Bake until a toothpick comes out clean, but the top is still soft to touch.

How to Store these vegan pumpkin oatmeal Bars

In the fridge:
Once completely cooled, store in an airtight container for up to 5 days. You can slice them ahead of time or keep them whole.

In the freezer:
These freeze beautifully! Once cooled, slice into bars and wrap each individually in plastic wrap, or store them in a single layer in a freezer-safe container.

They’ll keep for up to 2 months. When you’re ready to eat, just pop one in the microwave for 20–30 seconds or let it thaw at room temperature.

Baked oatmeal pumpkin bars cut up into squares

How I Serve Them to my Family

These bars are perfect for busy mornings — or honestly, any time of day. My 4-year-old and 3-year-old love them as snacks, and I’ve packed them for car rides, park days, and even long trips (because kids and takeout don’t always mix, right?).

For breakfast, I like to warm one up and top it with a little Greek yogurt and extra drizzle of maple syrup. My husband prefers his straight out of the fridge, like a chewy cookie bar.

You can customize them however you feel like on the morning of. And to your picky little eaters, it will be a new surprise every day. You are welcome.

As a mom of two little boys, I’m always chasing that balance between easy and delicious — and these Pumpkin Oatmeal Breakfast Bars check every box. They’re quick to make, kid-approved, and the smell alone will have everyone wandering into the kitchen asking, “Is it ready yet?”

So grab that can of pumpkin, fire up the oven, and make a batch of these cozy fall bars. Don’t forget to leave a comment below — I love hearing how you and your family enjoy them!

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

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

 

sliced up pumpkin oatmeal bars on a wire drying rack cooling.

Get the recipe:Vegan Pumpkin Oatmeal Bars {6 Ingredients}

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
These easy breakfast Pumpkin Oatmeal Bars are soft, chewy, and packed with fall flavors. They make the perfect breakfast and snacks for the whole family. They are vegan can be made nut free as well.
4.43 stars (94 reviews)
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Ingredients

  • 2 1/4 cup Gluten Free Rolled Oats
  • 1 tsp baking powder
  • 1 cup pumpkin puree
  • 1 1/4 cup oat milk or other milk of choice
  • 1/2 cup maple syrup
  • 1 tbsp pumpkin pie spice

Optional Ingredient

  • 3-4 tbsp coconut sugar **
  • 1/4 tsp sea salt, Sprinkle on top
  • 1/3 cup chopped pecans, if not following nut-free
  • 1/4 cup mini chocolate chips

Equipment

Instructions 

  • Preheat the oven to 350 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.
  • Let it sit for 10 – 15 minutes to let the batter thicken as the oats absorbs the liquid.
  • Pour the mixture into an 8×8 baking dish and sprinkle extra pecans and chocolate chips on top (optional). Bake 40 – 45 min or until a toothpick comes out clean, but the top is still soft to touch.
  • Let it cool in the pan for at least 15 minutes then take it out on a cooling rack. Cut into squares and enjoy!

Notes

 
  1. **If you prefer sweeter, add 1 – 2 extra tablespoons of coconut sugar.
Serving: 1g, Calories: 378kcal, Carbohydrates: 44g, Protein: 6g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Cholesterol: 11mg, Sodium: 149mg, Fiber: 6g, Sugar: 28g

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

Author: Shuang Shuang Liang
Course: Breakfast
Cuisine: American
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