Recently I decided to give my uber 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 perfect breakfast or snack: they’re healthy, easy to make, and taste like sweet, spiced pumpkin cake.
We ate an entire pan in 24 hours.
SO INTO IT!
Try This Related Recipe!
We’ve finally gotten into a good rhythm with getting the boys up and ready in the morning and, long story short, Ben is in charge of breakfast…which commences at 6:45am. Woof. Even longer story short, nobody hates mornings more then Ben. NOBODY. That said, he really appreciates when I have breakfast bars sliced and waiting in the fridge so he can slap a couple onto plates then stand sleep while the boys have at ’em.
Now fall officially kicks off next weekend and, although it was a sweltering 90 degrees here today, these bars were a great way to kick off the new season. Syrup, spice, and everything nice!? Ahem. It’s definitely too hot for Easy Pumpkin Spice Lattes but it’s never the wrong time for these bars which you can prep on the weekend and enjoy all week long. They’re INSANE warm from the oven but again, keep perfectly in the fridge. You can even individually wrap the bars in saran wrap and freeze.
Onward!
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. None of that pancake syrup, ya’ hear?! I buy organic maple syrup at Costco and it’s just fab.
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. Hey, warm, cold – it doesn’t matter, you are going to LOVE these perfectly sweet and spiced pumpkin oatmeal bars! Enjoy!
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Maple Pumpkin Oatmeal Breakfast Bars
Description
Maple Pumpkin Oatmeal Breakfast Bars are a delectable gluten-free breakfast or snack recipe that's flavored with pumpkin pie spice and pure maple syrup. Healthy, easy, and delicious.
Ingredients
- 2-1/2 cups gluten-free old fashioned oats, divided
- 1 cup milk, any kind (I used 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, roughly 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.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
Notes
- I recommend GF Harvest gluten-free oats >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
OMG!!!! These are so delish ! I didn’t have 3 of the ingredients: coconut oil, maple syrup, or pecans, so I substituted with vegetable oil honey, and used almond milk . They were SCRUMPTIOUS ?! Can’t wait to make them with the recipe ingredients . You’ll have to make 2 batches, 1 just won’t dye. Thank you for sharing ❤️!
Do you have nutritional facts for this recipe?
It would be very helpful if you could print the nutritional facts for all your recipes
I have been trying out different breakfast bars in the hopes of finding something quick and healthy for my kids to eat before school. My 7 year old is tired of oatmeal, cereal and toast. I really liked these bars but neither of my kids did. My 9 year old kept telling me he didn’t like the nuts. I didn’t include nuts but I think the oatmeal texture was off putting to him. I’m going to try freezing a few. They’ll at least be a nice option for me.
This recipe was so simple, but so delicious!!! It’s the perfect breakfast for me!!
Do you have the Nutritional Info for this recipe?
What if I don’t have pure maple syrup or vanilla extract? What can I use?
Gina Lay,
You can use your imagination.
Ask yourself:
What’s another sweet, syurpy liquid? (Agave, honey, sorghum syrup, etc.)
What extract would go well with the ingredients (maple, almond, or butter extracts, etc.) or, since the extract is such a small amount, would leaving it out make a difference? (no; you can leave it out.)
I love these bars! I have made two batches in the last two weeks but because of this quarantine, I am all out of rolled oats. I have a ton of steel cut oats, would this recipe work with steel cut oats?
Made these tonight and they were excellent! We’re in quarantine here, so I had to make due with what I had in my pantry, which meant I used a can of butternut squash instead of pumpkin and pumpkin seeds instead of nuts. I also used 1.5 times the spices. It came out awesome! Thanks for such an easy, tasty recipe!
Absolutely delicious and super easy to make!!
Need nutritional info on all recipes
Carol,
You aren’t owed that information.
The recipes are provided as a courtesy, at no charge to you.
You can easily, yourself, look up that information on the internet.
These are hands-down the best breakfast bars I’ve had! I make them all the time!
My 3 and 14 year old both love these bars and request them almost weekly. They are on regular rotation in our house, along with the blueberry version of this recipe. Delicious and easy to make.
One of my favorite things to have on hand for breakfast!
Us too! So happy to hear that, Jacqueline!
These came out excellent! Thanks for the recipe! :)
Can you use coconut flour instead of oats? Too many carbs in oats.
These are very good! Only changes I made were to use canola oil instead of coconut oil and I added more pecans. I really like them room temp the next day. Thank you very much!…I have more diet issues than just being gluten-free, and this recipe is a keeper.
Are these supposed to be completely unsweet? I can barely eat them. No flavor or sweetness at all.
It would be nice if you included macros in your recipes. Specifically protein, fat and carbohydrates.
[…] If you want to stay on theme I recommend these yummy Maple Pumpkin Oatmeal breakfast bars or this easy Pumpkin Oatmeal recipe. Another great option for cooking for a group is a simple […]
Tried these and they were absolutely delicious!!! I will definitely be making them again! I substituted unsweetened apple sauce for the coconut oil and they were amazing !