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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.
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Brenda Jean says
I made this recipe today and it did not disappoint. Moist and subtly sweet with a subtle pumpkin flavor. I substituted coconut sugar with Swerve Brown sugar. Fabulous!
Erin says
Hi Brenda, so happy you enjoyed it and made it your own!!
Charlene says
So easy to make and delicious!! Very moist which my four picky sons loved 🙂
★★★★★
Erin says
Hi Charlene, so glad you all enjoyed them!!
Sarah says
I honestly did not expect these to be as good as they were, but I was pleasantly surprised!! They are absolutely scrumptious – and a healthy snack too. Perfect for a quick breakfast or even dessert. So glad I found this recipe! I will definitely be making this again in the near future.
★★★★★
Erin says
Hi Sarah, so happy you loved the bars! Thank you for sharing! 🙂
Elizabeth says
Hi Erin!
What a wonderful recipe this is. I did use maple syrup and Ghee for a switch over only because I did not have some of the other ingredients on hand. I did add pecans coated in melted ghee and honey and put them on top during baking. Turned out delicious
★★★★★
Erin says
Hi Elizabeth, so glad you loved them and made them your own!! 🙂
Susan says
These are absolutely delicious with just the right amount of sweetness.
Erin says
Hi Susan, so glad you loved the bars!!
Kelly C says
Moist and fluffy! Not too sweet or too pumpkiny- great for breakfast. I made them in a muffin tin for easy on-the-go and they came out great!
★★★★★
Liz S. says
I made these over the weekend-subbed brown sugar and white chocolate chips- they are amazing! Such good texture and the best fall flavor!
★★★★★
Erin says
Hi Liz, so happy you liked the bars and made them your own!! 🙂
Courtney says
These are so good- it’s hard not to finish them all at once! Will definitely be making again!
★★★★★
Erin says
Hi Courtney, so happy you loved them!!
Kerry says
These are delicious! Just made them today for first time!! Going into dessert rotation!
★★★★★
Erin says
Hi Kerry, I am so happy you loved them!!
Kim says
Could you double the recipe and use a 9×13 pan??
Erin says
Hi Kim, that should be fine! Just keep an eye on them and check in the middle for them to be fully cooked! Let me know how they come out!!
Georgeann says
WOW-this might be my favorite pumpkin recipe to date! SO easy, SO fast and your family will devour them in no time. YUM!
★★★★★
Erin says
Hi Georgeann, I am so glad you loved them!!
Gabi S. says
Just made these as soon as I saw the recipe! Used white whole wheat flour and baked them for about 30 min! They’re perfectly sweet, and I’m looking forward to putting one on my yogurt bowl tomorrow! Great work, Erin!
★★★★★
Erin says
Hi Gabi, so happy you loved them and great sub!
Roseann says
The Pumpkin Oat Bars are the perfect snack or breakfast in the fall! This recipe is delicious and so quick and easy to make. I substituted Kamut flour for whole wheat and they came out perfectly.
★★★★★
Erin says
Hi Roseann, I am so glad you loved them and made them your own!! 🙂
Ruthie says
Can’t wait to make these for a Halloween party on Saturday night!
★★★★★
Erin says
Hi Ruthie, yay let me know how they come out!!
Willow says
These are SOO good. I’m a BIG fan of the original ELW oat bars (possibly best dessert ever) and these pumpkin ones didn’t disappoint. I added a couple extra spoonfuls of pumpkin puree and they are divine.
★★★★★
Erin says
Hi Willow, I am so glad you loved them! 🙂
lauren says
yum! these are so good!! I made them with the Cup4Cup 1:1 gluten free flour and old fashioned oats because I didn’t have quick-cooking. The oats stayed a little chewy, which I actually love! I baked in a pie tin because I didn’t have an 8×8 pan and they came out great after 18 minutes. Thanks Erin!
★★★★★
Erin says
Hi Lauren, so happy you loved them and made them your own!!
Joselyn says
these are AMAZING!! just wondering, can you freeze them to defrost and enjoy at a later date?
★★★★★
Erin says
Hi Joselyn, so glad you like them and yes of course you can!
Kayleigh says
I have made these multiple times and they are amazing. They are so soft and the pumpkin flavor is delicious.
★★★★★
Erin says
Hi Kayleigh, so glad you loved them!!
Adrienne says
I made this recipe as is in a glass pan and, like others users who commented about glass pans, also found the cook time to be 30 min. I have a new oven, and haven’t found I need a longer cook time on other recipes.
I also made this recipe with an extra 1/2 cup of pumpkin and omitted the oil, and I liked it much better. Richer flavor, more fiber, lower fat, and it held together better with a more cohesive bread like texture.
Erin says
Hi Adrienne, so glad you enjoyed them and made them your own! 🙂
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!!