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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.
Pumpkin chocolate chip oatmeal bars are perfect for fall!
In our house, we love everything pumpkin. When fall comes around and the air starts turning cooler, I basically demand that if there’s a pumpkin version, it must be in our house! Breakfast bars? Pumpkin. Candles? Pumpkin. Dessert? Pumpkin.
That being said, these pumpkin oatmeal bars were a given. And being that they double as a healthy breakfast and a sweet-tooth fixing treat, they’re a win-win!
These oat bars are thick and chewy from the oats, but the flour keeps them soft and fluffy. The ingredients are simple, dairy-free, and healthy enough that they make a good protein-rich breakfast. If you’re not a fan of chocolate for breakfast, swap the chocolate chips with 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 of fall recipes this year: pumpkin muffins, pumpkin bread, pumpkin bites, pumpkin chili… it’s going to be a good one!
Ingredients in healthy pumpkin oatmeal bars
We’re using a healthier blend of ingredients in these bars to make them as nutrient-dense as possible. And with the pumpkin spice, pumpkin puree, and chocolate, the flavor is delicious.
- Flour: First up, you will need 1 cup of white whole wheat flour. You can also use gluten free flour if preferred!
- Oats: To add texture and thickness to the bars, use 1 cup of quick-cooking oats.
- Pumpkin spice: Add pumpkin flavor with 2 tsp of pumpkin puree.
- Baking soda: Then, throw in 1/2 tsp of baking soda.
- Salt: Use 1/4 tsp of salt for extra flavor.
- Pumpkin puree: Next, you’ll need 1/2 cup of pumpkin puree. This ingredient makes the bars moist and helps to mix in that authentic pumpkin (fall) flavor! Paired with the pumpkin spice, the flavor really comes through.
- Coconut oil: 1/2 cup of melted coconut oil will help the dry ingredients bind together well. This ingredient also helps to make the bars moist and prevents them from crumbling apart!
- Coconut sugar: Coconut sugar is used to sweeten up the bars. Use 1/2 cup! Coconut sugar is one of my favorite swaps to make thanks to its low glycemic properties. You can find this in any grocery store, and you can optionally use brown sugar.
- Eggs: Next, you will need 2 whisked eggs. Like the oil, the eggs help to hold everything together!
- Vanilla extract: 1 tsp of vanilla extract is essential to the flavor.
- Chocolate chips: Finally, finish off these bars with 1/2 cup of chocolate chips!
Kitchen tools needed to make pumpkin bars
To make pumpkin bars, you will need the following kitchen supplies:
- 8×8 baking dish
- Cooking spray or parchment paper
- Medium mixing bowl
- Stirring utensil
- Large mixing bowl
- Rubber spatula
- 1/4 tsp, 1 tsp, 1/2 cup, and 1 cup sized measuring cups
How to make pumpkin oat bars
When making a dessert, I always go for something that is quick and not overly complicated. That’s where these pumpkin oat bars come in! In less than thirty minutes you have an incredible healthy fall dessert.
To begin, preheat the oven to 350°F and grease an 8×8 baking dish with cooking spray or prepare with parchment paper.
In a medium mixing bowl, combine the flour, oats, pumpkin spice, baking soda, and salt.
Then, use a large mixing bowl to combine the pumpkin, coconut oil, coconut sugar, eggs, and vanilla.
Add the dry ingredients to the wet and stir to combine. Then, add the chocolate chips.
Pour the batter into the prepared dish, and spread it out evenly with a rubber spatula.
Bake for 16-18 minutes.
Let cool completely, and then cut into squares.
Substitution Tip
Throughout this recipe, there are a number of ingredients that can be swapped! If you’re missing an item or two, check this list.
Instant oats
If you have rolled oats on deck, feel free to use them! Just be aware that rolled oats are a bit heartier, and the texture of the bars tends to do better with quick or instant oats.
Whole wheat flour
Whole wheat flour can be replaced with regular all-purpose flour or gluten-free flour at a 1:1 ratio. Don’t use oat flour, as its texture creates a very crumbly result.
Coconut sugar
In terms of sugar, feel free to replace coconut oil with brown sugar! Either option is better than regular white sugar and tastes great.
Coconut oil
Next, coconut oil can be replaced with any similar baking oil. As far as the coconut flavor goes, refined coconut oil has no taste and will not make your bars taste like coconut!
Chocolate chips
Chocolate chips totally make this recipe! If you’d prefer something else, feel free to use raisins, craisins, nuts, or white chocolate to elevate your pumpkin oat bars.
Note: I don’t recommend swapping more than 2 ingredients, as it could change the recipe!
Can I use a larger baking dish?
Though I used an 8×8 baking dish, it’s not a must! Feel free to use whatever size you have, whether that’s a 9×13, a 9×9, or something else. Note that a larger dish will produce thinner bars, and you will need to adjust the baking time accordingly.
Storing leftover oat bars
Leftover oat bars can be stored at room temperature for up to 5 days. Keep them in an airtight container to keep them fresh. If you want to save them for later, feel free to freeze for up to 3 months.
If you liked this recipe, you’ll want to try these!
Craving some more pumpkin recipes? We’ve got you covered! Try one of these for the ultimate cozy fall vibes.
- Healthy Pumpkin Pie Crisp
- Lightened Up Pumpkin Cheesecake
- Pumpkin Chocolate Chip Granola
- Pumpkin Oatmeal Pancakes
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!
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 white 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 (or brown 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.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂
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!!
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!
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!!
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!!
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!
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!!
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! 🙂
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!
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!
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!
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!!
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! 🙂
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!
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! 🙂
Emma Olson says
Deliciously fluffy!
★★★★★
Erin says
Hi Emma, thanks for sharing!
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! 🙂
Lea says
So easy to make!!
Erin says
Hi Lea, I am happy you liked them!
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!
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!
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!