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 teaspoon of pumpkin puree.
- Baking soda: Then, throw in ½ teaspoon of baking soda.
- Salt: Use ¼ teaspoon of salt for extra flavor.
- Pumpkin puree: Next, you'll need ½ 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: ½ 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 ½ 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 teaspoon of vanilla extract is essential to the flavor.
- Chocolate chips: Finally, finish off these bars with ½ cup of chocolate chips!
Kitchen tools needed to make pumpkin bars
To make pumpkin bars, you will need the following kitchen supplies:
- 8x8 baking dish
- Cooking spray or parchment paper
- Medium mixing bowl
- Stirring utensil
- Large mixing bowl
- Rubber spatula
- ¼ tsp, 1 tsp, ½ 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 8x8 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 8x8 baking dish, it's not a must! Feel free to use whatever size you have, whether that's a 9x13, a 9x9, 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
Ingredients
Method
- Preheat oven to 350F.
- Grease 8x8 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.
Liz says
So easy to make and such a great grab and go breakfast item or snack! We LOVE this recipe, especially in the fall!
Erin says
Hi Liz, so happy you loved them so much! 🙂
Allison says
These bars were tasty and we loved the texture, even with some mods I made to sneak in some protein. We had our last spring cool front so I’d made chili last night and added pumpkin purée for extra veggies, needed to use up the rest of my can, so I whipped this batter up last night and baked it this morning in an 8x8 glass dish.
The mods I made: subbed 2 scoops Promix vanilla whey protein for same amount of flour, subbed 2 tsp baking powder instead of baking soda (so that I could make night before and not lose the leavening action like one would if doing this with baking soda,) and split the oil between avocado and coconut just cuz I was running low on the latter. Mine did end up taking a total of 22 minutes to bake but I changed things and it was still cold from fridge so that could be why. Will make again!
Erin says
Hi Allison, so happy you loved the bars and made them your own! 🙂
Julie says
I figured out how to sneak a ton of protein in these! Bear with me:
I doubled the recipe
Added 3 servings (6 scoops) of Orgain vanilla protein (63 grams of added protein per double batch!)
Skipped vanilla extract
Used one whole can of pumpkin for moisture
Reduced sugar to 2/3 cup brown sugar since protein powder is sweetened
Had to bake these a bit longer as I’m at altitude (Denver) and they were thick. But they taste pretty identical to original recipe, which I love and have made a few times!
Erin says
Hi Julie, thanks for sharing and so glad you make them your own!! 🙂
Ellie Anderson says
Love love love this recipe! I made it twice - once as written and the second time substituting the two eggs for an extra half cup of pumpkin puree to make it vegan. Happily, the substitution worked really well.
The only thing was that both times I made it, I ended up needing to keep it in the oven for an extra 8-10 minutes before it was cooked through. Not sure if it was just a difference in ovens but I'd say if you make this just check it with a toothpick before you pull it out!
Erin says
Hi Ellie, so happy you love the bars so much and made it your own!! Yes, each oven actually heats to a different internal temperature, so this is why yours needed more time! 🙂
Jess says
These are great for a snack! A fall favorite in my house!
Jess says
These are my favorite fall baking dish! I make them almost weekly!
Erin says
Hi Jess, so happy you loved them! 🙂
Emma says
A lovely recipe to kick off fall!
Erin says
Hi Emma, so happy you loved them!! 🙂
Becky says
Oh my goodness! These are so good! I didn’t have chocolate chips so I used chopped up white chocolate and they taste amazing!
Erin says
Hi Becky, so happy you loved them and made them your own! 🙂
Laura says
Delicious! I used almond flour instead of whole wheat flour and they turned out so soft and fluffy. I will making these again and again!
Erin says
Hi Laura, so happy you loved them and made them your own! Thanks for sharing! 🙂
April Mac says
Made with wheat flour, monk fruit sweetener instead of coconut sugar, and had to add 2 Tbl almond milk because the batter was really thick and dry. Cooked up good, tasted good.
Erin says
Hi April, so glad you loved them and made them your own! 🙂
Alyssa says
Made the pumpkin streusel bread first then had the perfect amount of pumpkin purée left over to make these delicious bars! Great as a dessert with the warm chocolate chips and I love putting it over yogurt in the mornings. Will be making these each fall 🙂
Erin says
Hi Alyssa, so glad you loved them!! 🙂
Sydney says
Cannot stop making these and then eating half the pan. SO GOOD!!!
Erin says
Hi Sydney, so happy you loved them so much!! 🙂
Erin says
Absolutely delicious!! Yummy and simple fall treat!!
Erin says
Hi Erin, so glad you loved them! 🙂
Lowen Lowen says
OMG, yummy, moist and easy.
I did not see substitution comments until after baking - and used 1/2 oat flour and half whole wheat flour. Used rolled oats and only 1/2 of brown sugar stevia blend. Also subbed out unsweetened applesauce for oil. Because my experience has always been to increase liquid with these flours and rolled oats I also added some non fat greek yogurt and some maple syrup.I thought cook time might not be long enough but started checking at 14 mins- glad I followed your directions!
Turned out perfect ! Love this recipe..
Erin says
Hi Lowen, so happy you loved the bars!! 🙂
Julie says
These are amazing - baking these was a perfect break from writing my college english paper!!!! I made the recipe as is and then made them in a cupcake tray to make little pumpkin oat bar muffins! They turned out perfectly (I just baked for 8-10 minutes). So delicious, perfect for a snack/dessert/ even breakfast (theyre not too sweet, but just sweet enough). 100% recommend - go bake these rn!!!!
Erin says
Hi Julie, so glad you enjoyed them so much! 🙂
Honor says
So delicious!! A bit crumbly but maybe I’ll just add a tid bit more coconut oil next time or not bake as long (25 minutes in a glass baking dish). The taste is 10/10!!
Erin says
Hi Honor, so happy you liked them!
Tina Marie Kempner says
love this recipe! I also subbed in apple sauce for the coconut oil. Doubled the recipe and bake in a 9x13 pan. Love your fall time recipes Erin - especially anything pumpkin.
Erin says
Hi Tina, so happy you loved them and made them your own! 🙂
Ashley Fiacco says
Erin your fall recipes are just incredible!! Made these for tonight’s dessert and a grab on the go breakfast for the week! One of my favorite recipes of yours so far. Thank you for sharing! Appreciate you and all that you do!
Erin says
Hi Ashley, so happy you loved them so much!! 🙂
Jan says
These were great! I subbed the coconut oil for 4oz applesauce+2TBSP coconut oil, and they were still delicious. Next time I might skip the oil completely. They were still plenty moist and it significantly cut down on the fat. Will definitely make again!
Erin says
Hi Jan, so glad you liked them and made them your own!
Kathleen says
Just made the pumpkin oat bars for the first time and they are so delicious 😋. I will definitely be making them again. Thanks Erin!
Erin says
Hi Kathleen, so happy you loved them!! 🙂