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.
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.
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 !
Have you published a cookbook…
Made these last night for this coming week. My husband and I tried them today when we got home from church. Wow! They are awesome and so moist. I doubled the amount of pumpkin pie spice, and I think I’ll even add a third tsp of it the next time. But they are so yummy! One thing I made a note of – be sure to add the melted coconut oil last to the other wet ingredients and then whisk it immediately or it will solidify in the cold milk and you’ll have little floating coconut islands. Quick fix – I mixed the wet ingredients as much as possible then nuked them for about a minute – just long enough to melt the oil again – then whisked like crazy – and it was fine. Lesson learned! :-)
SO thrilled you loved the bars, Karen!! They really are a treat, aren’t they? :) It’s actually ok if the coconut oil hardens up a bit – it will just melt into the bars in the oven!
I thought it would melt in the oven, just didn’t want to mess up my first attempt. Thank you so much for a delicious, easy recipe, Kristen!! Can’t wait to try others here as well. :-)