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.

Get the recipe:Healthy Pumpkin Oatmeal Bars

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.
4.41 stars (91 reviews)

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

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.
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.

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