Maple Pumpkin Oatmeal Breakfast Bars

Recently I decided to give my ultra-popular Maple Cinnamon Oatmeal Breakfast Bars a fall spin and ended up with Maple Pumpkin Oatmeal Breakfast Bars. Here’s what you need to know about these soft and dense oatmeal bars that make the most perfect breakfast or snack:

They’re healthy, easy to make, and taste like lightly sweetened spiced pumpkin cake.

We typically eat an entire pan in less than 48 hours!

Watch How to Make Them

Healthy Make-Ahead Breakfast Option

I can’t tell you how much smoother our mornings go when I have a pre-made breakfast like oatmeal breakfast bars ready to go.

Like a bowl of oatmeal in bar form, these fall-inspired bars are healthy, filling, and oh-so satisfying. I love that I can simply pop one on a plate and put it in front of my kids for breakfast before school. It’s quick and easy during a time that can feel the exact opposite!

These oatmeal bars are incredible warm out of the oven but keep perfectly in the fridge for up to 5 days. You can even individually wrap the bars in saran wrap and freeze them.

Pick a weekend day to bake a batch or two then enjoy less-stress mornings all week long.

Let’s bake

How to Make This Recipe

This is a 1-bowl recipe so start by whisking up the wet ingredients in a large one. That includes pumpkin puree, an egg, milk (any kind – I use unsweetened almond milk,) coconut oil, vanilla, and pure maple syrup.

Next stir in the dry ingredients including gluten-free oats, oat flour, baking soda, baking powder, salt, chia seeds, and pumpkin pie spice.

I make oat flour from gluten-free oats in my food processor – just process for a minute or two until the oats are finely ground. If you already have oat flour on hand, you can use a scant cup in the recipe instead.

Pour the mixture into a nonstick sprayed 8×8 baking pan then bake for 35-40 minutes at 350 degrees.

Check on the bars at the 25 minute mark – if the edges are already turning golden brown, place a piece of foil on top which will allow the center to bake through before the sides brown too much.

As I mentioned, these bars are killerrrr warm but also keep super well in the fridge to slice and eat all week long.

Warm, cold – it doesn’t matter, you are going to LOVE these perfectly sweet and spiced pumpkin oatmeal bars — enjoy!

More Easy Breakfast Recipes

• Baked Oatmeal Cups
• Gluten Free Breakfast Bombs
• Blueberry Oatmeal Breakfast Bars
• Maple Cinnamon Oatmeal Breakfast Bars
• Apple Cinnamon Oatmeal Breakfast Bars
• Mini Egg Bites
• High Protein Overnight Oats

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Maple Pumpkin Oatmeal Breakfast Bars

4.7 from 79 votes

by Kristin Porter

Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

Servings: 9 bars

GFGluten FreeDFDairy FreeVMeatlessLFLow Fat

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Maple Pumpkin Oatmeal Breakfast Bars are a delectable gluten free breakfast or snack recipe that's healthy, filling, and delicious!

Equipment

• 8x8 baking dish
• Food processor

Ingredients

• 2-1/2 cups gluten free old fashioned oats, divided
• 1 cup milk, any kind, I use unsweetened almond milk
• 1/2 cup pumpkin puree, not pumpkin pie filling
• 1/2 cup pure maple syrup, not pancake syrup
• 1/4 cup coconut oil, melted
• 1 egg
• 1 teaspoon vanilla
• 2 Tablespoons chia seeds
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup pecan halves, chopped (optional)

Directions 

• Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.
• Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
• Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
• Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark - if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.

Nutrition

Calories: 252kcal, Carbohydrates: 32g, Protein: 5g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 21mg, Sodium: 140mg, Potassium: 225mg, Fiber: 4g, Sugar: 13g, Vitamin A: 2193IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 2mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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