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.
Can I leave out the chia seeds and nuts ? What would be a good substitute ? Leaving out due to allergies !
Hi JC! You can definitely leave out the nuts. I’d add a couple Tablespoons ground flaxseed meal instead of the chia seeds, or maybe an extra egg!
Could you use unsweetened applesauce in place of the coconut oil?
Hi Jennifer! I personally feel this recipe needs that tiny bit of fat otherwise it comes out dry and spongy.
I would wake up so much more easily knowing I had these waiting for me to eat!
Can you use unsalted butter instead of coconut oil?
Sure!
I just made these to have for the week for breakfast. OMG so delicious. This will be on my regular breakfast meal plan rotation.
Fabulous!! So glad you loved them, Kathleen!
Can this recipe be doubled?
Absolutely! Bake in a 9×13″ baking pan instead.
These are yummy made into muffins adding extra pecans and pumpkin pie spice. Next time I’ll probably add chopped fresh/frozen cranberries.
Is there anything we can sub maple syrup for like agave or honey? I’m living in Europe and Maple Syrup is expensive.
Honey could work!
I love this recipe sooo much! I had to give up gluten after an elimination diet last Fall but gluten free or not- this is a winner!!!! I make it weekly and replace the vanilla with almond favoring- absolutely delicious!!!!
Yuuuum – love this swap, Jeanna!
No doubt it is highly delicious food when I prepared for my lunch. I am a research writer who offer dissertation writing service in UK.
These were fantastic! I made a few substitutions based on what was in my pantry. I used soy milk, used half maple syrup and half applesauce, and walnuts instead of pecans. It still turned out great, just not quite as sweet. I think next time I would double the pumpkin spice.
Made this morning and they were delish! I hate baked oatmeal and was so worried these would be like that but they were pleasantly different.
I used 1 c almond flour for the ground oats because I wanted to up the protein. I cut the maple in half and used a sprinkle of stevia and a bit more pumpkin. Used cashew milk because that’s what we drink.
Double the pecans and really mashed them up – they were my favorite part.
Hubs wanted to add butter and more sweetness. I whipped up a little butter, cream cheese, maple “frosting” and he devoured it.
All 3 kids also gobbled it up. Thank you for the fall inspiration and NOT baked oatmeal goodness!!! :)
Great recipe, these were delicious! Thanks for a quick and easy treat.
Woo! So glad you loved them, Therese!