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.
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.
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
- Pumpkin pie Spice
- Maple Syrup
- 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)
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.
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
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
Healthy Pumpkin Oatmeal Bars
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
- *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.
Recommended Products
Nutrition
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.
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?
Hi Adriana,
Thank you for catching this- we have updated the recipe accordingly!
Happy Baking 🙂
Constance
Hi these look amazing! Can I substitute the oats for quinoa flakes? We don’t have access to gf oats where I am from
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
Thoughts on using blueberries instead of pumpkin?
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
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!
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
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.
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
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.
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! 🙂
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!
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?
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
Simple, flavorful, delicious recipe for fall! Thank you!
These are amazing with some nut butter on top for breakfast. Really easy to make and they came out perfect 🙂
Can I use all purpose GF flour mix in place of oat flour?
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
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?
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
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!
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
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.
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?
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
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. 🙂
It is! You can use any drizzly nut or seed butter 🙂 Easy and so delicious.
Shuang
Not a huge fan of coconut anything, so would I be able to just use regular old cane sugar instead?
Hi Maeve,
You can certainly do that!Use equal amount for replacement. Enjoy 🙂
Shuang
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!
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
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.
Hi Amy,
I am so glad it turned out well and you enjoyed it! 🙂
Shuang
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?
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
What is the measurement for the gluten free oats? 2 cups?
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
You can make oat flour by blending oats!
Yes you can! So easy!