Vegan Pumpkin Oatmeal Bars
Why You’ll Love This Recipe
- Grab-and-go breakfast option: I’ve been making these pumpkin breakfast bars and they never disappoint. The fact that they’re hand-held means you can easily grab one (or two) as you walk out the door.
- Great for meal prep: One of the reasons why I sometimes skip breakfast if I’m in a rush is that I don’t have anything ready-made. These bars change everything! I make a batch at the beginning of the week to have for the next few days.
- Vegan and gluten-free: This recipe is naturally vegan and gluten-free without having to make any substitutions. Woo!
Ingredients And Substitutions
These are the main ingredients and substitutions for pumpkin oat bars. Scroll down to the recipe card for a full list of ingredients and instructions.
Pumpkin – Make sure to use canned pumpkin purée, not pumpkin pie filling. The filling has added sugars and spices that we don’t need for this recipe.
Almond Butter – Adds richness and flavor. You can swap in any nut or seed butter, or even regular room-temperature butter if that’s what you have.
Banana – Adds natural sweetness and moisture. Use a ripe banana for the best flavor and texture.
Oats – Stick with old-fashioned rolled oats here (not quick or steel-cut). You’ll also need some oat flour, which you can make by blending the rolled oats.
Ground Flax – Acts as a binder, especially since these bars are egg-free. You can leave it out if needed, but it does help with texture.
Coconut Sugar – I like using this for a more subtle sweetness. Brown sugar works just as well if that’s what you’ve got on hand.
Baking Powder – Gives the bars a little lift as they bake.
Spices – A cozy combo of cinnamon, pumpkin pie spice, and salt brings all the fall flavor.
Chocolate Chips – I love using dark chocolate chips, but feel free to use whatever you like. Use dairy-free chips if you want to keep this recipe vegan.
How to Make Pumpkin Oatmeal Bars
Recipe prep
Preheat your oven to 350 degrees F. Grease an 8×8-inch baking dish with butter or nonstick cooking spray, then line with parchment paper.
Combine the wet ingredients
Add the mashed banana, pumpkin purée, almond butter, coconut sugar, vanilla extract, and ground flax to a large bowl and whisk until well combined.
Incorporate the dry ingredients
Gradually add the oats, oat flour, baking powder, cinnamon, salt, and pumpkin pie spice to the same bowl and mix with a rubber spatula. Fold in the chocolate chips.
Bake
Pour the batter into the prepared baking dish and top with extra chocolate chips. Bake for 25-28 minutes. Let the pumpkin chocolate chip oat bars cool completely before slicing and removing from the pan. Enjoy!
Tips and Tricks
- Recipe prep: Be sure to grease the pan before adding the parchment paper to keep it from sliding when you add the batter! I also let some parchment hang over the edges of the pan for easy removal.
- Incorporate gently: Especially when you fold the dry ingredients in with the wet. Overmixing can lead to tough results — mix until just combined for the best, chewiest texture.
- Make sure you spread the batter into an even layer in the baking pan. This will keep your pumpkin breakfast bars from baking unevenly.
How to Serve and Store Pumpkin Oat Bars
Once the bars have cooled, feel free to slice them. It’s super important to allow the bars to cool completely — they may crumble or fall apart if they’re still warm.
I like to serve pumpkin oatmeal bars with yogurt, maple syrup, almond butter, or peanut butter on top. You could even top one with some ice cream to enjoy it for dessert instead!
You can store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Pumpkin chocolate chip oat bars also freeze well! Once cool, wrap individually in plastic wrap and aluminum foil and freeze for up to 3 months. Let them thaw in the fridge overnight before enjoying.
Taste And Texture
Pumpkin oat bars are chewy and soft, and basically taste like hand-held oatmeal! They’re creamy thanks to the pumpkin, banana, and almond butter, plus a touch chocolatey. The pumpkin pie spice and cinnamon add a nice spiced taste too. The edges come out golden brown and firm, while the middle stays gooey and soft.
Other Recipes You May Like:
- Gluten-Free Starbucks Pumpkin Bread
- Mini Pumpkin Cheesecakes (Gluten Free)
- Vegan and Gluten-Free Pumpkin Pancakes
- Apple Cinnamon Oatmeal Bars
- Oatmeal Cups Four Ways
If you make these pumpkin oatmeal bars, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!
Vegan Pumpkin Oatmeal Bars
Ingredients
- 3/4 cup mashed banana (about 1 medium banana)
- 1/2 cup pumpkin purée
- 1/2 cup almond butter (can sub any other nut or seed butter)
- 1/4 cup coconut sugar
- 2 tsp vanilla extract
- 1/4 cup ground flax
- 1 cup old fashioned oats
- 1/2 cup oat flour
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 cup chocolate chips (divided)
Instructions
- 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.
- Next, in a large mixing bowl add in the mashed banana, pumpkin puree, almond butter, coconut sugar, vanilla extract and ground flax. Mix with a whisk until ingredients are well incorporated.
- Then, add in the oats, oat flour, baking powder, cinnamon, salt and pumpkin pie spice. Mix with a rubber spatula until a thick batter is formed. Fold in ¾ cup of the vegan chocolate chips last.
- Pour this mixture into the prepared baking dish and bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before removing from the pan and cutting into.
- Serve warm with yogurt, maple syrup, almond butter or peanut butter and enjoy!
Notes
- Incorporate gently: Especially when you fold the dry ingredients in with the wet. Overmixing can lead to tough results — mix until just combined for the best, chewiest texture.
- Recipe prep: Be sure to grease the pan before adding the parchment paper to keep it from sliding when you add the batter! I also let some parchment hang over the edges of the pan for easy removal.
- Make sure you spread the batter into an even layer in the baking pan. This will keep your pumpkin breakfast bars from baking unevenly.
Am trying these!
I can’t wait to hear how you like them!
These came together really easy and are delicious! Not overly sweet and protein packed. I did sub chia seeds for flax seeds and cane sugar for coconut sugar.