These Pumpkin Oatmeal Bars are a cozy, wholesome fall treat that I love to bake when I crave something comforting yet nourishing. Each bite blends hearty oats with smooth pumpkin, warm cinnamon, and a touch of sweetness. Whether I enjoy them for breakfast, an afternoon snack, or dessert, they always make me think of crisp autumn days and cozy evenings.
Why You’ll Love This Recipe
I love how easy and quick these bars are to make—just one bowl and 20 minutes from start to finish. They’re made with simple, wholesome ingredients, vegan and gluten-free friendly, and naturally sweetened. The texture is soft and chewy, and when I drizzle them with melted vegan chocolate, they taste like dessert but still feel healthy. These bars are perfect for meal prep and keep well for days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
¼ cup melted vegan chocolate (for drizzling, optional)
Directions
I begin by preheating my oven to 375°F (190°C).
Then, I prepare the flax eggs by mixing 2 tablespoons of flaxseed meal with 4 tablespoons of warm water. I let it sit for a few minutes until it thickens.
In a medium mixing bowl, I combine the pumpkin puree, melted coconut oil, sugar, vanilla, baking powder, cinnamon, and flax eggs. I mix until smooth.
Next, I add the quick oats and stir until everything is evenly combined.
I spread the mixture evenly into a 9×11-inch casserole dish, pressing it flat with a spoon or spatula.
I bake the mixture for about 15 minutes or until the edges are lightly golden.
Once baked, I let it cool for 5–10 minutes, then cut it into 10 bars. If I want a little extra indulgence, I drizzle melted vegan chocolate over the top.
Servings and Timing
This recipe makes 10 bars. It takes about 5 minutes to prepare and 15 minutes to bake, for a total time of 20 minutes. Each bar contains approximately 137 calories.
Variations
I enjoy changing things up depending on my mood:
Add-ins: Chopped nuts, dried cranberries, raisins, or chocolate chips can be mixed into the batter.
Toppings: I sometimes spread almond butter, drizzle maple syrup, or add a layer of vegan cream cheese frosting on top.
Flavor twist: I like adding a pinch of nutmeg or pumpkin pie spice for extra warmth.
Storage/Reheating
I keep the bars in an airtight container at room temperature or in the fridge for up to 3 days. They taste great at room temperature, cold, or warm. For longer storage, I freeze them for up to 30 days. When I’m ready to eat, I simply microwave a bar for 15–20 seconds or warm it in the oven at 300°F for about 5 minutes to bring back its soft, chewy texture.
FAQs
Can I use rolled oats instead of quick oats?
Yes, I can! I just pulse rolled oats a few times in a food processor to make them finer. This helps the bars hold together better.
Can I make these bars non-vegan?
Absolutely. I just replace the flax eggs with one regular egg and use regular butter instead of vegan butter.
How do I make them gluten-free?
I simply use certified gluten-free oats. All other ingredients in this recipe are naturally gluten-free.
Can I reduce the sugar content?
Yes, I often use slightly less sugar or substitute coconut sugar. The pumpkin provides natural sweetness, so the bars still taste delicious.
What’s the best way to reheat them?
I like to microwave a bar for 15–20 seconds or warm them in the oven at 300°F for 5 minutes. This makes them soft and fresh again.
Conclusion
These Pumpkin Oatmeal Bars are one of my favorite fall bakes—simple, healthy, and delicious. I love how they’re made with real ingredients and come together so quickly. Whether I eat them warm from the oven or pack them for later, they always bring a comforting pumpkin flavor that makes me feel right at home during the season.
Pumpkin Oatmeal Bars are soft, chewy, and full of warm fall flavors. Made with wholesome ingredients like oats and pumpkin puree, these bars are naturally sweetened, vegan, and gluten-free friendly—perfect for breakfast, snacks, or a healthy dessert.
