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.
I make the recipe fast enough to bake it, so I put it to rest in tge my batter is in refridgerator for now as I ran out of time to bake it (cuz work), and oh, i added roasted chicory powder to my batter to give it a pumpkin spice coffee taste. Will see how it goes?
I finally baked it, but not before finding out that my pan was too long for squares. Otherwise they are delish and pair very well with vanilla bean ice cream. Instead of allspice, I used 1 tsp mace and 1/2 tsp roasted chicory powder.
I’m so glad they worked out, Euphemia!
Hi, I just came across your recipe, if I substitute ground flex seed for chia seeds, how much ground flex seed should I use? Thanks!
I’d use 1/4 cup ground flaxseed meal and be prepared to bake for up to an extra 10 minutes!
Fabulous texture and flavor!! The only change I made was to sub a second egg for the chia seeds.
Awesome! I’m so glad you loved this recipe, Angel!!
made these today and they are perfect! I think I will be making these once a week! thank you for sharing the recipe
Love that, Judy! So glad that you enjoyed. :)
These bars are great! I may cut the sugar in half next time since I don’t consume many sweets they were plenty sweet for me. Thanks for the recipe.
I’m so glad to hear it, Christie! It’s funny because I’ve had feedback over the years that these bars are too sweet, but then others say that they aren’t sweet enough. All that to say, it’s easy to dial the sweetness up or down on this recipe!
Delicious!! I used 2c old fashioned oats (as is, whole) and 1/2c quick oats since I was mixing it up while half my house slept. The consistency was just like baked oatmeal. I may add a little glaze for my kiddos that don’t prefer oatmeal, but for me it was delightful alone.
Everything I’ve made from your site turns out great ????
That sounds deeelightful, Molly! Love the idea of adding a glaze too — makes it a little more dessert-esque. Thank you so much for the note, too, I’m SO glad you are enjoying the recipes!
Made these twice now, pretty forgiving recipe. First time I made it exactly like the recipe (which is already lower in histamine), and it was great. Second time I made it even lower histamine by eliminating the vanilla, subbing pumpkin seeds and macadamia nuts for the pecans, and subbing ground ginger and coriander for the pumpkin pie spice. I also subbed hemp seeds for the chia seeds and used steelcut oats to make the oat flour. I also doubled the recipe and used a 9×13 pan. I had to adjust the time to cook it a little longer. Everybody loved it both times. Thank you!
Fantastic! I’m so glad you were able to make this recipe work for you, Natalie!
I soaked 1 1/2 oats in a cup of kefir overnight. Because of that I didn’t need the milk and I subbed the 1 cup of ground up oats with almond flour. I also removed the chia seeds. I subbed the pumpkin spice with ceylon cinnamon and the coconut oil with pure Irish butter. Turned out great.
I was wondering, because I bake these to save time on breakfast, how long do they store in the fridge for? I’d like to make enough to only have to bake once a week.
I made these, and the recipe looks far more liquidy than in the video. So I added maybe 1/2-2/3 cup extra crushed oats and it is still super liquidy. About to bake. Finished baking. Ew, these are gross. There is not enough sugar. Add brown sugar is my suggestion, probably 1/4-1/2 cup. Maybe a frosting or powder sugar shake on top. The bottom is nice, but a bit on the moist side. Not a fan. I measured correctly.
Hey Sam! If you added more oats then the recipe called for the sweetness level will be off and as, you said, not sweet enough.
I made these today and they turned out perfect. Especially if you don’t like overly sweet things. I did add a bit of lightly sweetend cream cheese frosting with a hint of cinnamon over the top.
That sounds incredible! Perfect blend of health and decadence.
Love your recipes. I subscribe and use them constantly. What can I use as a substitute for the coconut oil in the “Maple Pumpkin Oatmeal Bars’. Thanks.
Oh I’m so glad to hear that, Patricia! You could use melted/cooled butter, or vegetable oil (or another neutral-tasting oil like canola, avocado, grapeseed, etc.).
I love all things pumpkin and will be making this this week! Always love your recipes.
You are too kind, AJ! These really are so delicious – I hope you love them!
Oh, these look do delicious! Thank you! Would there be anything healthy I can use in place of the coconut oil? My cardiologist is saying that coconut oil is a no-no (they’re saying now that people misread the previous study that seemed to say it did not clog the arteries.)
Before I had celiac issues, I used to use 1/2 – 2/3 c unsweetened applesauce and the rest using canola oil in my baking. I just don’t know if that will suffice in lieu of coconut oil for gluten- and grain-free recipes.
Thank you! :)
Vegetable / canola, or any other neutral tasting oil should be fine!
I’m two months postpartum and need quick breakfasts for my older two. We’ve been enjoying these and your other breakfast bar recipes for the last few weeks. They’re delicious, and my kids love them! I usually add some flaxseed and brewer’s yeast to boost my milk supply.
I’m so glad to hear that, Mackenzie! So glad you’ve found a way to make these work for you!