These Pumpkin Oatmeal Bars are a tasty treat packed with pumpkin flavor and wholesome oats. They are chewy, sweet, and perfect for breakfast or a snack!
Making these bars feels like a warm hug in the kitchen. I love how easy they are to whip up, and they make my house smell amazing. Plus, they’re great with a cup of tea! 🍵
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure canned pumpkin puree and not pumpkin pie filling, which is sweetened and spiced. If fresh pumpkin is available, you can roast and puree it at home as a fun alternative!
Sweeteners: Maple syrup adds a nice flavor, but honey works well too. If you’re looking to cut down on sugar, you could try using a sugar substitute like agave nectar or coconut sugar for a lower glycemic index.
Coconut Oil vs. Butter: I love using coconut oil for its slight sweetness and heart-healthy fats, but if you prefer butter, go right ahead! You can also substitute with vegetable oil if you want a neutral taste.
Flour: Whole wheat flour gives these bars a boost of nutrients, but all-purpose flour is just fine. You could also make these gluten-free by using a gluten-free flour blend!
Add-ins: The chocolate chips are optional, but they add a delicious touch. If you’re not a chocolate fan, try chopped nuts or dried fruit for extra texture and flavor.
How Do I Get the Right Texture in My Pumpkin Oatmeal Bars?
Getting the perfect texture is key for these bars! Here are some tips:
- Mix wet and dry ingredients thoroughly, but don’t over-mix. Gently fold in the dry ingredients to keep the bars chewy.
- Use old-fashioned rolled oats for a hearty texture. Instant oats will make the bars too mushy.
- Make sure to test for doneness by inserting a toothpick in the center. It should come out with a few moist crumbs, not wet batter.
Give your bars time to cool in the pan before cutting, as they’ll firm up as they cool!
Pumpkin Oatmeal Bars
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup maple syrup or honey
- 1/4 cup brown sugar, packed
- 1/4 cup melted coconut oil or butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups old-fashioned rolled oats
- 1/2 cup whole wheat flour or all-purpose flour
- 1/2 cup chocolate chips or chopped nuts (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 30-35 minutes of baking time. Allow an additional 30 minutes to cool before serving, totaling about 1 hour and 15 minutes before you get to indulge in your delicious pumpkin oatmeal bars!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line an 8×8-inch baking pan with parchment paper or lightly grease it with cooking spray or butter.
2. Mix the Wet Ingredients:
In a large mixing bowl, throw in the pumpkin puree, maple syrup (or honey), brown sugar, melted coconut oil (or butter), egg, and vanilla extract. Use a whisk or a fork to mix everything together until it’s smooth and well combined.
3. Add the Spices:
Next, add the ground cinnamon, nutmeg, ginger, cloves, baking soda, and salt into the bowl. Stir everything together until it’s all well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the rolled oats and flour until they are mixed well. This helps to make sure your dry ingredients are evenly distributed.
5. Mix Everything Together:
Gradually add the dry oat-flour mixture to the pumpkin mixture. Stir gently but thoroughly until you can’t see any dry flour left, taking care not to overmix it.
6. Optional Add-ins:
If you want, fold in the chocolate chips or nuts. They’ll add extra yumminess to your bars!
7. Pour and Spread:
Pour your batter into the prepared baking pan and use a spatula to spread it evenly across the pan.
8. Bake:
Pop your pan into the oven and bake for about 30-35 minutes. Keep an eye on it, and check for doneness by inserting a toothpick in the center—it should come out mostly clean with a few moist crumbs.
9. Cool and Cut:
Once done, take the pan out and let it cool completely in the pan on a wire rack. Once cooled, cut the bars into squares for a perfect grab-and-go treat!
10. Storage:
Store any leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week for freshness.
Enjoy these chewy and flavorful Pumpkin Oatmeal Bars as a healthy snack or a delightful breakfast treat, especially perfect for fall! 🍂🍁
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a small pumpkin in the oven, scoop out the flesh, and blend it until creamy. Just ensure it’s the same amount as in the recipe – 1 cup of pumpkin puree!
How Can I Make These Bars Vegan?
You can easily make the bars vegan by substituting the egg with a flax egg: mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes to thicken. Additionally, use maple syrup or agave nectar as your sweetener, which are both vegan-friendly!
What’s the Best Way to Store These Bars?
Store the pumpkin oatmeal bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the refrigerator for up to a week. You can also freeze them for up to 3 months; just wrap them tightly and thaw when ready to enjoy!
Can I Substitute the Oats for Gluten-Free Options?
Yes! To make these bars gluten-free, simply use certified gluten-free rolled oats. Additionally, check your flour to ensure it’s gluten-free if you’re using a flour blend!
