These Pumpkin Oatmeal Bars are a simple, healthy Autumn treat recipe that you can make with only 4 base ingredients and easily customize to your taste! They’re also ready in under 30 minutes, gluten-free, refined sugar-free, and oil-free.
I love baking with pumpkin, which is quite clear if you see my recent recipes, like my Pumpkin Scones, Healthy Pumpkin Oatmeal Cookies, or Pumpkin Banana Cake. Fall is my favorite season because of all the spice flavors it brings to my kitchen.
Baking with pumpkin pie spice and pumpkin puree turns any classic dessert or snack into a super delicious and flavorsome treat. I’m a pumpkin fan. If you are too, you need to make these bars!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Pumpkin Oatmeal Bars
Ingredients
- 2 ⅓ cups Old-Fashioned Rolled Oats - separated in 1 1/3 cup and 1 cup (note1)
- 1 ½ cup Pumpkin Puree
- ½ cup Peanut Butter - (note 2)
- ½ cup Maple Syrup - (note 3)
Optional Flavors
- 1 tablespoon Cinnamon - (note 4)
- 1 teaspoon Vanilla Extract
- 3 tablespoon Chocolate Chips - to sprinkle on top of the bar
- 1 pinch Salt
Instructions
- Preheat the oven to 350°F (180°C). Line a 9-inch baking pan with parchment paper. Slightly oil paper. Set aside.
- Bring 1 cup of oats in a high-speed blender and blend into a fine flour. Transfer it to a large mixing bowl.
- Fold in the remaining ingredients: the remaining cup of oats, pumpkin puree, maple syrup, and peanut butter.
- If you are using any optional ingredients, such as cinnamon or pumpkin spices, vanilla extract, salt, fold them in now.
- Stir to incorporate and form a sticky batter. Spread in an even layer on the prepared baking dish. Sprinkle optional chocolate chips on top if desired.
- Bake the bars on the center rack of the oven for 13-15 minutes at 350°F (180°C) until the top is dry and the bars are golden. Don't overbake or they get very dry.
- Let the bars cool down for 5 minutes in the pan, then on a cooling rack for 30 minutes to firm up.
- When firm, slice into bars, the edges are a bit crumbly and that's normal.
- Serve plain as a morning snack, or with spread nut butter or dairy-free yogurt on top.
Notes
Nutrition
Ingredients and Substitutions
This recipe requires only 4 ingredients to work, though you can also customize it and add some of the optional ingredients I list in the recipe card.
- Old-Fashioned Rolled Oats – Choose thick, whole oats for the best texture. For a gluten-free version, ensure you use certified gluten-free oats.
- Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade puree works well too, but ensure it’s not too watery.
- Peanut Butter – I use fresh, runny peanut butter for the best consistency. Almond butter or sunflower seed butter are great alternatives for different flavors or nut-free options.
- Maple Syrup – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave syrup or coconut nectar can be used. For a sugar-free version, try a sugar-free maple-flavored syrup.
- Pumpkin Spices – Use a store-bought pumpkin spice mix or make your own with cinnamon, nutmeg, ginger, and cloves. Ground cinnamon alone can be used for a simpler flavor profile.
How to Make Pumpkin Oatmeal Bars
This recipe is super easy to make, almost impossible to fail. But if you like to see in pictures how to make it, here are photos of key steps.
Pour the base ingredients in a mixing bowl.
Stir gently with a spatula until it’s just combined.
Press the dough in a square baking pan lined with parchment paper.
Flatten the bars with the silicone spatula.
Add toppings of your choice and bake the bars for 15 minutes at 350°F (180°C).
Let the bars cool down before slicing them.
Carine’s Baking Tips
I’ve included all detailed instructions in the recipe card, but let me give you a few more tips and tricks that didn’t fit in the card:
- Oat Blending – When creating oat flour, pulse in short bursts to avoid overheating and creating a paste.
- Mixing – Fold the ingredients gently to avoid overmixing, which can lead to dense bars.
- Even Spreading – Use a spatula to spread the mixture evenly in the pan for consistent baking.
- Baking Time – Watch closely towards the end of the baking time to avoid over-drying. The bars should be golden but still slightly soft in the center.
- Cooling – Allow the bars to cool completely before cutting for cleaner slices.
- Texture Variation – For a crunchier top, sprinkle some extra oats or chopped nuts before baking.
These are a great option for a pumpkin treat that has healthy ingredients. I think I’ll try adding raisins next time.
That’s sounds so good with raisins!
My family loved this! Made the Pumpkin Oatmeal bars twice and this recipe is becoming a family favorite. Thank you
Thank you so much!
Hello,the pics look like the oats are not blended . Please let me know
Yes the recipe says 2 1/3 cup old fashioned oats separated in 1 1/3 cup and 1 cup. Then in instruction 2 i say blend 1 cup. So you have 1 cup blended, and 1 1/3 cup not blended !
I was craving something pumpkin, this was perfectly delicious.
Thank you so much for this lovely feedback!
Could oat flour be used instead of grinding the whole oats? If so, how much?
Sure 1 cup oats is about 1 cup oat flour but store bought oat flour is way more liquid absorbent and might need less or more liquid to give the same texture.
I’m wondering if honey can be substituted for the maple syrup.
Sure!
Really easy and versatile!I added a few tablespoons of almond milk to improve the consistency (it was very dry). Might be because my almond butter was pretty thick. Added cinnamon and chocolate chips! Just sweet enough
This worked exactly as written, thanks!