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.
nice, and nicely different, thank you for this recipe!
I think it needs a bit more pie spice which I will add next time and I used light olive oil for heart health and it worked fine. Thank you very tasty.
Wow, these are so easy and delicious! I wanted to bake something less sweet and this was perfect. Just the right amount of sweet but the pumpkin-y spice shines through. Thank you!
How can this recipe be vegan with an egg?
The V is for vegetarian, not vegan.
What type of oil can I sub for the coconut oil?
Hi Julie! I haven’t tried these bars with any other oil except coconut so I can’t give a recommendation on that!
Idea for your next oat bar creation: peanut butter (or nut butter)!! I was out of pecans so I added a few peanuts. Game changer!
YUM!! Peanuts are so underrated – I add them to my salads all the time. So good!
Hi there. Would there be a good substitute for canned pumpkin that would still work consistency-wise? I’m currently outside the US and I’m not sure how easy it would be to get canned pumpkin where I am. Or should just roast some butternut squash (in coconut oil) and then mash it? Please and thank you!
That could work! The taste would be a little different of course, but as long as the moisture level is similar to canned pumpkin it should be ok!
I live outside of the US and steam local pumpkin all the time for pumpkin recipes. The color isn’t nearly as nice (kind of a pukey green) but it works!
OmGee! Just took these out of the oven. Divine. Only one problem. I’m going to want to eat more than one. Thanks Kristen!
Oh I know the feeling! I’m a two bar minimum kind of gal myself! ;)
These are so delicious and moist! My 3 year old went crazy for them! (I told him it’s “pumpkin cake” because he *thinks* he doesn’t like oatmeal, haha).
Love these breakfast bars. I’m trying to figure out how many WW points they are as I plan to make them again.
I don’t have pumpkin pie spice; could you substitute cinnamon?
Sure!
My husband is diabetic and the nutritional information that should be accompanying any of your recipes is MISSING from ALL of them. The recipes are useless sans the nutritional information. How about adding it to your website offerings? Hmmmm??
How b*tchy is this comment? I don’t know how you put up with this kind of stuff. Not hard for her to copy and paste all the ingredients into another website to get nutritional info but no no, you, provider of free recipes, should have done this for her. Yeesh.
Anyways. Just made these. DELISH! Thanks
Kristin have you ever made a double batch of these goodies in a 13×9 pan? It would save some time since I make these so often. Time? Temperature? Thanks!!!