The Best Oatmeal Chocolate Chip Pumpkin Bars made with gluten free oats and flour, pumpkin puree, maple syrup and chocolate for the ultimate touch. These pumpkin bars are the perfect breakfast, a snack or dessert recipe for the fall – loaded with pumpkin and gooey chocolate flavor!
If you love this easy oatmeal bar recipe you should also try my Banana Bread Chocolate Chip Oatmeal Bars and these Strawberry Oatmeal Bars.
Table of Contents
- Oatmeal Chocolate Chip Pumpkin Bars
- Ingredients you’ll need for this Recipe:
- How to make Oatmeal Chocolate Chip Pumpkin Bars?
- Can I use my own Pumpkin Pie Spice?
- Can I double this Recipe?
- How to store Oatmeal Pumpkin Bars?
- Can you freeze oatmeal pumpkin bars?
- More Pumpkin Recipes you’ll Love:
- Pumpkin Chocolate Chip Oatmeal Bars
Oatmeal Chocolate Chip Pumpkin Bars
Ok, folks we are officially moving on to all things PUMPKIN and I’m not mad about it.
Lately, me and the kids (mostly the kids because they’re my little bakers) have been making these Banana Bread Chocolate Chip Oatmeal Bars. They are absolutely delicious, healthy and so easy to make. I decided that those bars needed to magically transform into a pumpkin bar. After all, it is fall right!? Pumpkin is a must!
These bars have about a cup of pumpkin puree in them along with pumpkin pie spice to make them taste like all things fall. They are naturally sweetened with maple syrup and unsweetened applesauce and have melty chocolate chips throughout each bite. What more could you ask for?
Ingredients you’ll need for this Recipe:
These Oatmeal Pumpkin Bars are gluten free, however if you don’t have gluten free oats or flour on hand you can use regular oats and flour. Here are the ingredients you’ll need to make this recipe.
- Gluten Free Oats – I use Bob’s Red Mill Brand, just be sure it’s regular oats. (not quick oats or steel cut oats)
- 1:1 Gluten Free Baking Flour – In my opinion, 1:1 gluten free baking flour gives you the same taste and texture as regular all purpose flour. The brands I recommend are Bobs Red Mill, Cup 4 Cup and King Arthur.
- Pumpkin Puree – Kinda mandatory for a pumpkin recipe, use the organic puree.
- Apple Sauce – Natural and unsweetened applesauce without the cinnamon because we’ll be adding our own spices.
- Leavening Agents – Baking Soda and baking powder will help these bars rise and get fluffy.
- Pumpkin Pie Spice – This is the best spice for the fall it has clove, allspice, ginger, nutmeg and cinnamon all combined into one fall powerhouse! Instead of having to use a bunch of different spices I make it simple and use just one. 🙂
- Maple Syrup – Our natural sweetener in these bars.
- Vanilla Extract – Gives a slight vanilla taste for the ultimate pumpkin pie taste!
- Salt – This is a must in baking, it reacts with the leavening agents to make things rise and balances flavors.
- Chocolate Chips – You pick … mini, chunk or a mixture. Just make sure you have those gooey chocolate morsels!
How to make Oatmeal Chocolate Chip Pumpkin Bars?
These are not your typically pumpkin pie bars. Think more pumpkin blondie but with oats for a nutritious healthy bite! You’re going to love how easy they are to make.
- Preheat oven to 350° F.
- Spray a 9″ x 9″ baking dish with cooking spray and cover with parchment paper. (this will help you remove the bars more easily later)
- To a medium bowl add oats, 1:1 baking flour, baking powder, baking soda, salt, and pumpkin pie spice.
- To a large bowl, add pumpkin puree, maple syrup, vanilla extract and apple sauce. Whisk together until combined.
- Slowly add the wet ingredients to dry ingredients. Fold in the chocolate chunks.
- Add oatmeal mixture to prepared 9″ x 9″ baking dish.
- Bake for 20-25 minutes or until top is golden brown and toothpick test comes out clean.
Can I use my own Pumpkin Pie Spice?
Yes, you can absolutely use your own pumpkin pie spice. I usually just buy the store bought McCormick brand but if you want to make your own by all means do it. A homemade blend would work just use 1 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.
Can I double this Recipe?
Yes! In fact, I recommend you double the recipe because these bars are so good they’ll be gone fast! Just use a 9″x13″ baking dish. Baking time should be roughly the same, maybe a hair longer. Just use the toothpick check every 5 minutes after 20 minutes of bake time.
How to store Oatmeal Pumpkin Bars?
Store these Oatmeal Pumpkin Bars in an air tight container at room temperature. They should keep for 5-7 days.
Can you freeze oatmeal pumpkin bars?
Yes, these pumpkin bars will freeze well. Make sure that they are cool, separate them using parchment paper between bars so they don’t stick together. Then store in an air tight container or freezer storage bag for up to 6 months.
More Pumpkin Recipes you’ll Love:
- Vegan Pumpkin Chocolate Chip Cookies
- Healthy Banana Pumpkin Bread with Chocolate Chips
- Pumpkin Bundt Cake with Cream Cheese Frosting
- Chocolate Chip Pumpkin Vegan Cookie Dough
- Pumpkin Waffles with Vanilla Pecan Maple Syrup
- No Bake Pumpkin Spice Energy Bites
- Fudgy Flourless Pumpkin Brownies
- Healthy Pumpkin Pie Yogurt Parfait
- Pumpkin Chocolate Chip Energy Bites
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PinDescription
The Best Oatmeal Chocolate Chip Pumpkin Bars made with gluten free oats and flour, pumpkin puree, maple syrup and chocolate for the ultimate touch. These pumpkin bars are the perfect breakfast, a snack or dessert recipe for the fall – loaded with pumpkin and gooey chocolate flavor!
Ingredients
- 1 1/2 cups gluten free regular oats (not quick oats)
- 1 1/2 cups 1:1 gluten free baking flour
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened applesauce
- ½ cup chocolate chunks
Instructions
- Preheat oven to 350° F.
- Spray a 9″ x 9″ baking dish with cooking spray and cover with parchment paper. (this will help you remove the bars more easily later)
- To a medium bowl add oats, 1:1 baking flour, baking powder, baking soda, salt, and pumpkin pie spice.
- To a large bowl, add pumpkin puree, maple syrup, vanilla extract and apple sauce. Whisk together until combined.
- Slowly add the wet ingredients to dry ingredients. Fold in the chocolate chunks.
- Add oatmeal mixture to prepared 9″ x 9″ baking dish.
- Bake for 20-25 minutes or until top is golden brown and toothpick test comes out clean.
- Serve!
Nutrition
- Serving Size: 1 bar
- Calories: 135
- Sugar: 10 g
- Sodium: 81 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: pumpkin bars, pumpkin bar recipe, easy pumpkin bars, healthy pumpkin bars, pumpkin chocolate chip bars, pumpkin oatmeal bars, pumpkin bars with oatmeal, oatmeal bars recipe, chocolate chip oatmeal bars, recipe for oatmeal bars, breakfast oatmeal bars, healthy oatmeal bars, baked oatmeal bars
DON’T MISS A RECIPE ->
30 Min
Paleo
Low Carb
Vegetarian
Vegan
Whole30
Have you ever made these into muffin tins? If so, how long did you bake them and at what temp?
OH I have not. I would think between 10-12 minutes at 350F
I had a tough time adding wet ingredients to dry. Seems it would be easier the other way around. The batter was very dry, like a bread dough and not wet like a typical bar recipe. I used King Arthur 1:1 GF flour. They are baking now. I’ll update on how they turned out.
UPDATE: these came out dry and bland looking. Not at all like the photos. Not sure what went wrong. I followed the recipe exactly to double it and did not over cook them. Please let me know where I may have gone wrong. I was making these for a friend. So disappointed.
Oh no I’m so sorry. It’s always hard to tell with baking because altitude can play a difference too. We’ve made these a couple of times now and have never had that problem, even my kiddos make them. If they are too dry I’d say maybe add 1/4 cup more of pumpkin and 1/2 cup of maple instead of the 1/3 and bake for 5 minutes less. Hopefully that will do the trick.
Yes it will be a little thicker than normal