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Maple Pumpkin Oatmeal Breakfast Bars

Maple Pumpkin Oatmeal Breakfast Bars

These soft and chewy Maple Pumpkin Oatmeal Breakfast Bars are a wholesome, fall-inspired make-ahead breakfast. Made with pumpkin puree, maple syrup, gluten-free oats, and warm spices, they’re naturally sweet, nutritious, freezer-friendly, and perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 Bars
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats gluten-free if needed
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • Wet Ingredients
  • 1 cup pumpkin puree
  • ½ cup maple syrup
  • 2 large eggs
  • ¼ cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • Optional Add-Ins
  • ¼ cup chocolate chips
  • ¼ cup chopped nuts walnuts/pecans
  • 2 tablespoons chia or flax seeds
  • ¼ cup dried cranberries or raisins

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper.
  2. In a large mixing bowl, combine oats, baking powder, cinnamon, pumpkin pie spice, and salt.
  3. In another bowl, whisk together pumpkin puree, maple syrup, eggs, coconut oil, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
  5. Fold in chocolate chips, nuts, or any additional mix-ins.
  6. Spread the mixture evenly into the prepared baking pan.
  7. Bake for 30–35 minutes, or until the center is set and the edges are golden.
  8. Allow the bars to cool completely before slicing into squares or rectangles.
  9. Serve warm, cold, or refrigerate for later.

Notes

 
Use certified gluten-free oats for gluten-free bars.
For dairy-free: use coconut oil instead of butter.
Sweetener can be reduced to ⅓ cup maple syrup for lower sugar.
For thicker bars, use a smaller pan (8×8). For thinner bars, use 9×9.