Go Back

Healthy Pumpkin Spice Oatmeal Bars

These Healthy Pumpkin Spice Oatmeal Bars are soft, chewy, and full of cozy fall flavor. Made with oats, almond flour, and pure pumpkin puree, they’re naturally sweetened, dairy-free, and can easily be made gluten-free or nut-free. Perfect as a wholesome breakfast, snack, or dessert for the season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 Bars
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups rolled oats use certified gluten-free oats if needed
  • ½ cup almond flour or oat flour for nut-free version
  • ¾ cup pumpkin puree not pumpkin pie filling
  • 2 large eggs or flax eggs for vegan
  • ¼ cup pure maple syrup or honey or sugar-free substitute
  • ¼ cup melted coconut oil or olive oil
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ¼ cup dark chocolate chips raisins, or chopped nuts

Method
 

  1. Preheat oven:
  2. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
  3. Combine dry ingredients:
  4. In a large mixing bowl, whisk together oats, almond flour, pumpkin pie spice, cinnamon, baking soda, and salt.
  5. Mix wet ingredients:
  6. In another bowl, whisk pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract until smooth and creamy.
  7. Combine:
  8. Pour the wet mixture into the dry ingredients and stir until fully combined. The batter should be thick and scoopable.
  9. Add extras:
  10. Fold in optional chocolate chips, nuts, or raisins if desired.
  11. Bake:
  12. Spread the batter evenly into the prepared baking pan. Bake for 25–30 minutes, or until the edges are golden and the center feels firm to the touch.
  13. Cool and slice:
  14. Let the bars cool completely in the pan before cutting into squares or rectangles.

Notes

  • For a nut-free version, replace almond flour with oat flour or sunflower seed flour.
  • Want a sugar-free fall recipe? Swap maple syrup for monk fruit syrup or stevia.
  • Make it extra decadent by drizzling melted dark chocolate over cooled bars.
  • Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week.
  • Freeze for up to 2 months for easy meal prep.