These easy Pumpkin Oatmeal Breakfast Bars are soft-baked, chewy and packed with fall flavors. This pumpkin recipe makes the best healthy breakfast or snack. They are gluten-free, vegan and nut-free.
Another Pumpkin recipe? Yes, I know. It’s not even officially fall yet, but I am counting down the days! Only two to go.
How to Make these Pumpkin Oatmeal Breakfast Bars
Why do I love these Pumpkin Oatmeal Breakfast Bars
Well, to begin with, they are freaking delicious and packed with pumpkin spice, the flavor of fall.
Quick Breakfast on the Go
One of the reasons I love these pumpkin oatmeal breakfast bars is because they are basically made of the same ingredients in my usual overnight oatmeal bowls.
You can find my “How to” Recipe Here:
Although these make an even more convenient breakfast compared to prepared overnight oats. You can just grab a couple of oatmeal bars and eat them anywhere. They are filling, delicious and mess-free.
Easy to Make One Bowl Recipe
With only six main ingredients and a few optional add-ins, this healthy pumpkin breakfast bars recipe is incredibly easy.
- Gluten-Free Rolled Oats
- Pumpkin Puree
- Ground Flaxseeds
- Pumpkin Spice
- Maple Syrup
- Baking Powder
All you need is a bowl and a spatula, no mixer required.
Packed with Fall Flavors
Pumpkin Puree, Pumpkin Spice and Maple Syrup. What screams fall more? This is the ultimate fall recipe you need.
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. Because, a little chocolate never hurt anyone.
My other favorite Nut Free Oats Based recipe you have to try:
Why are these Pumpkin Breakfast Bars Healthy
Just like my go-to favorite overnight oats (Recipe Here), these pumpkin oatmeal breakfast bars are made wade with minimal ingredients, healthy and clean ingredients.
1. Gluten Free
I used gluten free rolled oats for this recipe. There is no wheat or other flour.
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 and our daily fiber.
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 market (You may have already seen my stories on Instagram), and 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!
How to Store Pumpkin Oatmeal Bars
Refrigerator: Once the pumpkin oatmeal bars have completely cooled off, store in an airtight container in the fridge for up to 5 days. You can either slice them up or leave it as a whole.
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 slice in a plastic wrap. There you have it! The perfect ready-to-go breakfast or snack on the go.
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 healthy Pumpkin Oatmeal Breakfast Bars are the best gluten-free breakfast or 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 preference
- 2 flax eggs (or regular eggs) **
- 1/3 cup maple syrup
- 2 tbsp coconut sugar ***
- 1/3 cup chopped pecans
- 1/4 cup mini chocolate chips
- Preheat the oven to 375 F. Grease or line a 9 x 9 baking dish with parchment paper.
- In a mixing bowl, whisk together all the wet ingredients (pumpkin puree, maple syrup, flax eggs and milk). Then 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 the baking dish and sprinkle extra pecans and chocolate chips on top (optional). Bake 35 - 40 min or until tooth pick come out clean.
- Let it cool in the pan for 10 minutes then take it out on a cooling rack. Cut in to 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.
- ** To make flax "eggs", mix 2 tablespoons of ground flax seeds and 4 tablespoons of filtered water or dairy-free milk. Let it sit for 10 minutes to "gel" up.
- ***If you prefer sweeter, add 1 - 2 extra tablespoon 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: 192Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 190mgCarbohydrates: 28gFiber: 6gSugar: 10gProtein: 5g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.