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These healthy pumpkin oat bars are the perfect recipe to make for a simple breakfast or easy snack! Made with whole wheat flour and chocolate chips or raisins for extra sweetness.
We love everything pumpkin in our house. Especially when it is fall and the air is turning cooler, I basically demand that we have pumpkin spice in some form in every corner of our house. Breakfast bars? Pumpkin. Candles? Pumpkin. Dessert? Pumpkin. Safe to say I am obsessed with fall flavors (and smells!).
And so making easy pumpkin breakfast recipes that also double as healthy snacks is absolutely key for my happiness in fall. That’s where these healthy pumpkin oat bars come in.
They are thick and chewy from the oats, yet soft and fluffy from the flour. The ingredients are all simple, dairy free, and healthy enough that you can eat them for breakfast. Not a fan of chocolate for breakfast? Swap raisins or nuts!
Fall pumpkin recipes
Since it’s pumpkin week over here, we’ve been diving face first into all of the best healthy pumpkin recipes that you need to make this fall. Tom might never want to see pumpkin flavored stuff again after these last few weeks, but let me tell you, I won’t ever get sick of it.
We’ve got the best lineup this fall recipes line up this year: pumpkin muffins, pumpkin bread, pumpkin bites, pumpkin chili… it’s going to be a good one!
Ingredients in pumpkin oat bars
- this recipe calls for instant oats, but you can also use rolled, however they will be heartier and hold together better with instant oats.
- we also use whole wheat flour in this recipe. Feel free to replace with regular all purpose flour, a gluten free 1:1 flour, or white whole wheat. They have been tested with oat flour and it is too crumbly, so stick with one of these!
- pumpkin puree makes baked goods moist and have the authentic fall flavors when mixed with pumpkin pie spice. You’ll need both for this recipe to really channel fall.
- coconut sugar is one of my favorite healthier sugars to bake with for it’s low-glycemic factor. You can get it at any regular grocery store or you can substitute with brown sugar.
- coconut oil is one of my favorite healthier fats to bake with because if you buy refined, there is no taste and it helps keep our baked goods moist.
- eggs are needed in this recipe to help hold everything together. You can try a flax egg in order to make these vegan. Be sure to let us know if you try.
- we love to use chocolate chips in this recipe, but raisins, craisins, nuts, and white chocolate are also great ideas to really elevate these pumpkin oat bars!
How to make pumpkin oat bars
When looking to make desserts, I need something that is quick and not overly complicated. That’s where these pumpkin oat bars come in because all you need is less than thirty minutes and you’ve got an incredible healthy fall dessert.
You’ll start by whisking together your whole wheat flour, oats, baking soda, salt, and pumpkin pie spice into a small bowl.
In another large bowl, whisk the coconut sugar with the eggs until they are well combined. Add in the pumpkin, coconut oil and vanilla and whisk until fully blended.
When all mixed together, add the dry ingredients into the bowl and stir the two together. Next comes time for the mix-ins (aka chocolate chips for me since I will take any excuse to eat chocolate!).
Pour the batter into a greased 8×8 pan and then bake! It will be pretty thick, so use the back of a spatula to get it flat. Top with more chocolate chips if desired.
Enjoy!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
Pumpkin Oat Bars
These healthy pumpkin oat bars are the perfect recipe to make for a simple breakfast or easy snack! Add chocolate chips or raisins for a delicious addition.
Ingredients
- 1 cup whole wheat flour (or gf 1:1 flour)
- 1 cup quick cooking oats
- 2 tsp pumpkin spice
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil – melted
- 1/2 cup coconut sugar
- 2 eggs whisked
- 1 tsp. vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F.
- Grease 8×8 inch baking pan with cooking spray or parchment paper.
- In a medium bowl mix together flour, oats, pumpkin spice, baking soda and salt.
- In a large bowl beat pumpkin, coconut oil, coconut sugar, eggs, and vanilla together.
- Add dry ingredients into wet and stir well. Then add in chocolate chips.
- Pour batter into prepared pan; spreading evenly with a rubber spatula.
- Bake for 16-18 minutes. Let cool completely before cutting into squares.
- Store on counter for up to 5 days or freezer for longer.
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Julie says
Have you made these with flax eggs?
Erin says
I have not, but if you do, please let us know how it goes! I would try two flax eggs.
Julie says
I made these using the flax eggs… turned out amazing! Also added walnuts! Love the oats too! ?
★★★★★
Erin says
YAY! So glad they worked. thanks for sharing!
Lori M says
Sure wish I had these right now!!
★★★★★
Erin says
Hi Lori, me too!
Thomas says
These are moist and simply delicious!
★★★★★
Erin says
Hi Thomas! I am so happy you enjoyed them!
Pamela says
Would Oat flour work?
Erin says
A little more crumbly with oat. I would suggest 1:1 gf.
Stephanie says
I just made a double batch with rolled oats and they’re fantastic!!
★★★★★
Erin says
Great to know they work well with rolled oats, thanks for sharing Stephanie!
JOE says
Can I substitute something for the coconut oil?
Erin says
Any other oil will work!
Susie says
These were amazing. Gone in 2 hours in my household!
★★★★
Erin says
So glad you all loved them!! Thanks for sharing
★★★★★
Sarah says
These pumpkin bars are my new favorite! They are soooo good! Perfect way to kick off the fall season. They are light and fluffy and also moist. They are all things delicious!
★★★★★
Erin says
Thanks for sharing Sarah!! We love them too!
Madi Williams says
Could you use regular oats for this recipe ?
Erin says
Definitely!
amanda says
just wanted to let you know i made this with plain flour and they came out great! kids love them!
★★★★★
Erin says
awesome! Thank you for sharing!
Lore says
Amazing! Tasty. I used two flax eggs and cake out great! Perfect fall dessert.
★★★★★
Erin says
Love that they worked with flax! Thanks for sharing.
Lisa says
Can I use honey or maple syrup for the sugar
Erin says
Yes! Either should work.
Makayla says
Hi! How would the baking time differ if I were to use a 9×5 pan instead of 8×8? Thanks!
Erin says
They will cook a little faster! I would take about 4-5 minutes off the time.
Doreen says
I put ingredients into weight watchers app:
erin lives pumpkin oat bars
SmartPoints™ value: 14
Servings: 9
★★★★
Erin says
Hi Doreen, thanks for letting me know! Hope you enjoyed them!!
Lucy says
These are actually incredible! Will be making all fall!
★★★★★
Erin says
So glad you like them Lucy 🙂 thanks for sharing.
Sashelle says
Omg. This has just made my day. I fittingly made this for breakfast on Halloween in Australia. It was DELICIOUS I almost wanted to eat the whole slice at once. I used half oat flour half quick oats and was still about to cut into slices. But definitely had to eat on a plate. Wouldn’t be able to hold it like a bar but that doesn’t bother me! God it was good ???
Erin says
LOVE this comment. Thank you for sharing and I’m so glad that you like them!
Wendy Hanson says
Can you use almond flour in place of the whole wheat flour ?
Erin says
I believe someone else tried it and they worked!
Sam says
YUM! Soo good! Was perfect in the middle of a night shift with a cup of coffee!
★★★★★
Erin says
Aw, thanks for sharing Sam! So glad you liked them!!
Danielle says
So good. Kinda chewy but also a little crisp on the edges and just the perfect amount of sweetness. I love these bars
★★★★★
Erin says
Hi Danielle, I am so happy you enjoyed them!!
Christine says
I make these bars all year for my family, friends, roommates at school, etc. Everyone has absolutely loved them!! They store well in the freezer too!
★★★★★
Erin says
Hi Christine! Thanks for your kind words! I am so happy everyone enjoys the bars so much! 🙂
Deanna Miller says
I’ve made these twice now and the cook time is WAY off… at 23 mins they are still raw. 30 mins give or take both times. Not sure how it could be so far off but…. at 18 mins its completely raw 🙁 Tastes fine after 30mins though
Erin says
Hi Deanna, please keep in mind that your oven temperature may be registering differently. You can purchase an oven thermometer if you’d like to see if your over is heating to the correct temperature.
April says
I had the same issue. Cooked for 20 minutes initially and poked with a toothpick but it came out clean. When I moved the dish around I could see it shifting as it still liquidity. Had to cook for 30 minutes total to get it cooked through. For reference, I used an 8×8 glass pan.
★★★★
Erin says
HI April, thanks so much for sharing. Glad you were able to adjust the cooking temperature for you/your oven!
Lindsey says
It’s so moist and yummy! It’s not too sweet and not overpoweringly “pumpkiny”. Highly recommend!
★★★★★
Erin says
Hi Lindsey, thank you for your kind words! I’m happy you loved the bars!
Summer says
Another hit from Erin! Really quick and easy to make. The bars are moist but don’t fall apart. This is a yummy go-to fall recipe that will please the whole fam!
★★★★★
Erin says
Hi Summer, thanks for your kind words! I am so glad you loved them!
Lea says
So easy to make!!
Erin says
Hi Lea, I am happy you liked them!
Jayme says
I have never reviewed a recipe on a blog, but I had to come back for these! They are AMAZING. My absolute favorite pumpkin baked good so far. I subbed avocado oil and brown sugar because I’m allergic to coconut, and they came out amazing!
★★★★★
Erin says
Hi Jayme, thanks for having ELW be your first review!! I am so happy to hear you loved the bars and made them your own! 🙂
Emma Olson says
Deliciously fluffy!
★★★★★
Erin says
Hi Emma, thanks for sharing!
Katie says
Such a delicious pumpkin treat & bonus they made my whole kitchen smell so good!!
★★★★
Erin says
Hi Katie, I am thrilled you enjoyed the bars! 🙂
Alyssa Olivo says
These pumpkin bars are a true crowd pleaser and ever since I made them the first time, people are continuously requesting them! They are fluffy, moist and super easy to make!
★★★★★
Erin says
Hi Alyssa, I’m so glad everyone enjoys them so much!
Brittany says
As someone who is notoriously not good at baking, these are stupid easy AND totally delicious! Highly recommend!
Erin says
Hi Brittany, I am so happy you made them! Hope you continue to bake more! 🙂
Julia B says
This has become my go to fall treat any time we have guests over. Everyone loves them! The ingredients are basic and straight forward and most of the time you have those items in the fridge or pantry! Thanks for the recipe!
★★★★★
Erin says
Hi Julia, thanks for sharing! I am so glad everyone enjoys them!!
Alaina says
Perfect fall recipe that took less than 5 minutes to mix together! Added walnuts too. Definitely a keeper 🙂
★★★★★
Erin says
Hi Alaina, thanks for sharing! I am so glad you liked them!
Rachel S says
Gooey/*moist* and delicious! These were devoured in my house! YUM!
★★★★★
Erin says
Hi Rachel, I am so happy everyone loved them!
Sarah says
These are insanely delicious, my family and I loved them! I made the recipe as is and it turned out perfectly. I froze half of them, and they were still as good as the day I baked them even a couple of months later. 10/10 recommend!
★★★★★
Erin says
Hi Sarah, thanks for sharing and so happy everyone enjoyed them!
Janine says
I did a few alterations to the recipe, as I only made do with what I had in the cupboard. Sunflower oil instead of coconut oil as I was running low with the later. Dates instead of coconut sugar (soak dates preferably overnight, makes it easier to mash them up). Aquafaba approx 3-Tbsps per egg. Oatmeal flour with only half a cup of all purpose flour. The ingredients binded well. I decided to form balls in the end instead of bars, as this was the consistency I ended up with. And I must say it turned out good. Had to turn the oven off by 12minutes though as the balls were browning really fast. At first sight it looks dry and heavy but once I broke one in half it was actually light and fluffy. Not too sweet too. Which was perfect as I was making aqaufaba meringue at the same time -but that one turned out too sweet! Thanks for sharing your pumpkin recipes. All the best.
★★★★
Erin says
Hi Janine, I am so happy to hear you liked them and made them your own! Thank you so much for sharing! 🙂
Maria says
So yummy! I don’t usually LOVE pumpkin but wanted to try these out. It wasn’t overpowering, it was just right 🙂
★★★★★
Maria says
I also have some leftover pumpkin, so I’ll be trying the pumpkin pasta next!
Erin says
Hi Maria, I am so happy you enjoyed the bars and that is a great idea! Let me know how the pasta comes out too!!
Paige says
This recipe was gone in less than a day from my house! Have already made again it’s the best.
★★★★★
Erin says
Hi Paige, so glad they’re well loved!
Sarah A says
Super great recipe 🙂 followed it exactly as it is! Thank you Erin!
★★★★★
Erin says
Hi Sarah, I am so glad you enjoyed them!!
hannah floss says
Best breakfast ever. I didn’t use all the called for coconut sugar and it came out perfect still. I’ve been making this over and over again, it is so yummy!
★★★★★
Erin says
Hi Hannah, thanks for sharing!!
Neel says
These are amazing! My husband and I went through the pan very quickly 🙂 I was out of coconut sugar and substituted a little less of regular cane sugar and it turned out great.
★★★★★
Erin says
Hi Neel, so glad you both liked them and made them your own!
monica says
mine & my family’s absolute favorite fall treat! I can’t even count the amount of times I’ve made them
★★★★★
Erin says
Hi Monica, so happy everyone liked them!!
Melanie says
Best pumpkin recipe of all time. I can’t stop eating it, definitely won’t last long!
★★★★★
Erin says
Hi Melanie, so happy you enjoyed them!!