Pumpkin Oatmeal Bars
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Why You’ll Love This Recipe
- Pumpkin Oatmeal Bars are quick and easy to make!
- You only need about 20 minutes of your time.
- They are made in one bowl.
- Filled with simple and healthy ingredients.
- As written, this recipe is vegan, plant-based and dairy-free.
- Healthy enough for breakfast, but sweet enough for a snack or dessert.
- Makes for a great meal prep to enjoy all week long.
- Enjoy cold or warmed up.
- A great way to use up those spotty bananas that are sitting on your counter.
- These baked oatmeal bars are chewy, sweet and incredibly delicious.
- Check out my Starbucks Pumpkin Bread for another great recipe!
Ingredients And Substitutions
These are the main ingredients and substitutions for Pumpkin Oatmeal Bars. Scroll down to the recipe card for a full list of ingredients and instructions.
Use ripe bananas for best results, these are going to be much sweeter than green bananas.
Use canned pumpkin purée, not pumpkin pie filling.
I love using almond butter in my recipes for a healthy fat and added flavor and nutrients. You can use any type of nut or seed butter, or just regular room temperature butter in replace.
Brown sugar, coconut sugar or cane sugar will work. I prefer using coconut sugar as it’s a refined sugar and a more healthier option!
Vanilla extract adds a lovely flavor to any baked good!
Ground flax adds a great source of fiber, you can leave it out.
Use old fashioned rolled oats and not quick or steel cut oats.
Baking powder is going to help these oatmeal bars rise during the baking time and have a fluffy texture.
Cinnamon gives this baked good a lovely aroma and warm flavor.
Pumpkin pie spice is a blend of cinnamon, nutmeg, cloves, and ginger.
Use vegan, dairy free or regular chocolate chips. I love using dark chocolate, but feel free to use milk chocolate as well.
How To Make
ONE: Start by preheating the oven to 350F and prepare an 8×8 baking dish by lining it with parchment paper and/or greasing it with non-stick spray.
TWO: Next, in a large mixing bowl add in the mashed banana, pumpkin puree, almond butter, coconut sugar and vanilla extract. Mix with a whisk until ingredients are well incorporated.
THREE: Then, add in the ground flax, oats, baking powder, cinnamon, salt and pumpkin pie spice. Mix with a rubber spatula until a thick dough is formed. Fold in the vegan chocolate chips last.
FOUR: Pour this mixture into the prepared baking dish and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before removing from the pan and cutting into.
Tips And Tricks
Both coat your pan with non-stick spray and line it with parchment paper. This will ensure nothing sticks. Let some parchment paper hang over the edges for easy removal.
Let oatmeal bars cool for at least 30 minutes before removing from the pan.
How To Serve And Store
Serve pumpkin oatmeal bars once cool enough to slice into. I usually wait about 30 minutes after baking. These bars taste great with milk of choice, coffee, tea or even for dessert- warm them up and enjoy with your favorite vanilla ice cream.
Store leftovers in an airtight container in the fridge and enjoy up to 4-5 days.
These bars freeze well.
Taste And Texture
These pumpkin oatmeal bars taste like chewy, hand-held oatmeal. They are the perfect mix between a bowl of oatmeal and a chewy oatmeal bar. They are creamy, fudgey and chocolaty.
The texture is chewy and gooey! The edges are golden brown and firm, while the middle is gooey and soft.
Frequently Asked Questions
No, unfortunately quick oats won’t have the same affect and texture. It might work, but it won’t be the same.
Other Recipes You May Like
If you make these Pumpkin Oatmeal Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!