Maple Pumpkin Oatmeal Breakfast Bars are a delectable gluten free breakfast or snack recipe that's healthy, filling, and delicious!
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
Equipment
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
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Hi. I found your recipe on Pinterest and have just finished puréing my Halloween pumpkin and thought I’d try this. Only change I made was to add a bit more purée and some Greek yogurt instead of milk (bc I had to use it up). Greek yogurt also boosted the protein count for this. I added some coconut sugar on top for colour and despite the dairy switch this came out great! I also made my own pumpkin pie spice and used about double what you had listed. Thanks for posting! Having calorie per slice is always helpful for future recipes. I’d love to add a pic for others to see if that’s a function your blog engine can do for commenters.
Cheers from Canada. ????????
I’m so glad you enjoyed, and were able to make these bars your own, K! Thank you so much for your feedback and recipe rating!
These bars look really delicious. Have you considered adding a chopped apple or other fruit. I can’t wait to try these.
Hi Kathy! I haven’t, but I do add shredded apple to my Apple Cinnamon version and it’s delicious! https://iowagirleats.com/apple-cinnamon-oatmeal-bars/
This was very bland. I would recommend adding more vanilla, cinnamon, and chocolate chunks
Thanks for your feedback, Bethany!
I don’t know how something with this many ingredients can feel faster and easier than our go-to breakfast of oatmeal, but it does. We love it and I’ve made it more than twice since I found the recipe last week. Thank you!!
It’s so nice to have it ready and waiting each morning, vs having to make a bowl, right?! Thank you so much for your feedback and recipe rating, Karen!
Has anyone tried this recipe with the addition of a protein powder? If so do I need to alter the other dry ingredients?
I just popped these in the oven and while I’m sure they’ll come out delish I feel so foolish for making the most obvious mistake – my ingredients (egg, maple, milk) were all cold so when I added my melted coconut oil it seized up before I could whisk it. Well that chunky mix is in the oven right now… hopefully that wasn’t too big of a mistake
It is totally fine! The oil will melt almost immediately in the hot oven. :) I hope you might consider leaving another star rating after you have had a chance to try the finished product! :)
Very nutritious and delicious. I used about 1/3 cup of maple syrup, and sprinkled coconut sugar over the top, and added pumpkin seeds. Thank you for this recipe.
Love that you were able to make this recipe your own, Beth!! Thank you so much for your feedback and recipe rating!
That’s great and healthy recipe of maple pumpkin oatmeal bars and the recipe looks very yummy and i loved it and i will bookmark this wonderful recipe to my favourite cooking recipe and thank you for sharing
What are the nutritional facts for this recipe? I specifically couldn’t find calories and sodium per serving. I’m on a low sodium diet and I would love to be able to make these.
Hi Christy! I recommend MyFitnessPal if you need that information!
It’s not very sweet so I might suggest adding some brown sugar or putting Oat Haus Original spread on top. It was ok, don’t think I’ll make again. (Seems healthy though with the use of maple syrup and coconut oil, etc!)
Hi Andrea! These are breakfast/snack bars, not dessert, which is why they don’t contain a ton of sugar.
These are delicious! I made them this morning for breakfast. I used chia milk as we are mostly dairy free.
I’m so glad you loved them, Elysse!! Thank you so much for your feedback and recipe rating!
i would like to trytse but am severely alergic to egg, any suggestions on what to replace the egg with?
Hi An! You can use a flax egg – you’ll just need to bake it a little longer!
SO DELICIOUS! I am not a huge pumpkin fan but these were phenomenal. Super easy to make and highly suggest adding the pecans
I love that you love these bars, Abby!! Thank you so much for your feedback and recipe rating!