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.
These didn’t last long in my kitchen. My family (and I) gobbled them right down. Thank you for sharing this recipe!
Can you use GF flour rather than blending up oatmeal or do it half and half?
Hi! Turned out great. I did double the amount of pumpkin and eggs since I’m up to my ears in pumpkin around here and I was out of pecans, so added some flax. My blender is broken so I used almond flour for the one cup of oat flour with success. Thanks.
Delicious! I made enough for a quick breakfast each day before work this week.
I added about a 1/3c vanilla Greek yogurt for more moisture and protein and a 1/4c shredded unsweetened coconut to this as well! Really yummy!
Hello.this looks amazing I have to try making it. Do you have the macros for this recipe?
Made into mini muffins because my kids love anything in that form and they are delicious! Cooked for 15 mins, made about 48 mini muffins without nuts added.
My kids were tired of our breakfast rut so I made these this morning (even though it’s only August). They were a hit! They’ve requested them for Thanksgiving breakfast every year forever.
Side note: I didn’t have the chia seeds and they still turned out perfect.
Can I use sugar free maple syrup?
I really want to try this recipe it looks great! Since I always grind my own oat flour and have plenty on hand, can you tell me how much flour 2 1/2 cups rolled oats makes? I usually use whole oats when grinding it for flour.
Hi Ann! You actually only process 1 cup of the oats in this recipe – the other 1-1/2 cups is added in whole – so if you wanted to sub in pre ground oat flour you’d add a scant cup. I hope that helps!
Thanks for sharing! Does it keep long?
Hi Vanessa! These will keep for nearly a week in the refrigerator. Or you can individually wrap the bars in saran wrap and freeze.
This looks so good! What a yummy fall breakfast meal prep for the whole family!
Thanks for this awesome recipe. I’ve made it a handful of times already! My boys (5 & 2) love it, which says A LOT! They aren’t too keen on trying new things. The recipe is perfect, simple, delicious and healthy.