Pumpkin Oatmeal Bars
User Reviews
5
Pumpkin Oatmeal Bars
Description
Pumpkin Oatmeal Bars start by blending two cups of quick oats into oat flour then mixing it with remaining oats, pumpkin pie spice, baking powder, and salt. The wet ingredients include pumpkin puree, maple syrup, melted coconut oil, ground flaxseed, and vanilla extract, which together create a moist batter folded with walnuts and chocolate chips for texture and sweetness.
The batter is spread into a parchment-lined baking pan and topped with additional walnuts and chocolate chips before baking at 350°F until set. The bars hold together well for cutting and serving once cooled fully.
These bars offer a combination of soft yet chewy crumb from oats and pumpkin along with spice and nutty accents, making them suitable for breakfast, snacks, or portable treats. The recipe is adaptable with substitutions such as different purees, sweeteners, or mix-ins.
The bars store well and can be customized to be vegan or nut-free by swapping ingredients as noted in the recipe notes. Their blend of pumpkin flavor and oats provides a satisfying texture and seasonal taste.
Ingredients
- 3 cups quick oats divided
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt sea salt
- 1 cup pumpkin puree
- ½ cup maple syrup
- 2 Tablespoons coconut oil melted
- 2 Tablespoons Flaxseed ground
- 1 teaspoon vanilla extract
- ⅓ cup walnuts plus more for topping, chopped
- ⅓ cup chocolate chips plus more for topping
Instructions
- Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper or spray with cooking spray and set aside.
- Put 2 cups of the quick oats in a blender or food processor and blend until you’ve created oat flour.
- Transfer the oat flour to a large mixing bowl. Add the remaining oats, pumpkin pie spice, baking powder and salt and stir to combine.
- Add pumpkin, maple syrup, coconut oil, flaxseed and vanilla to the dry ingredients and mix well until combined.
- Gently fold in the chocolate chips and walnuts.
- Pour the batter into the prepared baking dish. Scatter additional chocolate chips and walnuts on top, gently pressing them down.
- Bake for about 20-25 minutes, until the bars are cooked through and a toothpick insured comes out clean.
- Allow the bars to cool completely in the pan before cutting into 9 bars and serving.
Notes
- Quick oats provide the best texture; rolled oats can be used as a substitute if needed.
- Pumpkin puree is essential for moistness and flavor but can be replaced with sweet potato or butternut squash puree.
- Maple syrup can be substituted with honey, agave, or sugar-free liquid sweeteners like monk fruit syrup.
- Ground flaxseed serves as a vegan binder but can be replaced with an egg if vegan substitutes are not required.
- Neutral oils like olive or avocado oil can replace coconut oil if preferred.
- Mix-ins like nuts and chocolate chips can be varied; omit nuts to make the bars nut-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1 bar | |
| Calories | 268kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 189mg | 8% |
| Potassium | 62mg | 1% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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