Why You’ll Love This Recipe
I appreciate how these bars feel like eating a bowl of cozy oatmeal in a sliceable form. They’re one‑bowl, gluten‑free, dairy‑free, and just sweet enough from maple syrup. Making a batch on Sunday morning means my weekday starts without hassle—and they taste delicious warm or cold.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
2 ½ cups gluten‑free old fashion oats, divided
-
1 cup milk (I use unsweetened almond milk)
-
½ cup pumpkin puree (not pie filling)
-
½ cup pure maple syrup
-
¼ cup coconut oil, melted
-
1 egg
-
1 tsp vanilla extract
-
2 Tbsp chia seeds
-
1 tsp pumpkin pie spice
-
½ tsp baking powder
-
¼ tsp baking soda
-
¼ tsp salt
-
⅓ cup chopped pecans (optional)
directions
-
Preheat oven to 350 °F and spray an 8×8″ pan; set aside.
-
Pulse 1 cup oats in a food processor until they form oat flour.
-
In a large bowl, whisk together milk, pumpkin puree, maple syrup, melted coconut oil, egg, and vanilla.
-
Add remaining 1½ cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt; stir until combined.
-
Fold in chopped pecans, if using, and pour batter into prepared pan.
-
Bake 35–40 minutes, until edges are golden and center is set. If edges brown too quickly, tent foil after 25 min.
-
Cool completely before slicing into nine bars.
Servings and timing
-
Yield: 9 bars
-
Prep time: ~15 minutes
-
Cook time: 35–40 minutes
-
Total time: ~50 minutes
Variations
-
Leave out pecans or swap for walnuts.
-
Add raisins, dried cranberries, or chocolate chips.
-
Use oat flour instead of processed oats—1 scant cup works well.
storage/reheating
I refrigerate the cooled bars in an airtight container for up to 5 days. I sometimes individually wrap and freeze them for up to 3 months—perfect for grab‑and‑go mornings. To reheat, I warm them briefly in the microwave or enjoy them cold.
FAQs
Can I use regular oats instead of gluten-free?
Yes—as long as you don’t need gluten-free, regular old-fashioned oats work just fine.
Can I make these vegan?
Absolutely—substitute the egg with a flax egg (1 Tbsp ground flax + 3 Tbsp water) and you’re set.
What if I don’t have chia seeds?
No problem—I often replace them with an equal amount of ground flaxseed.
Can I double the recipe?
Yes! Just use a 9×13″ pan and bake until set throughout—about 45–50 minutes.
Can I skip the pecans?
Definitely—I’ve skipped nuts when serving to kids, and they’re still delicious.
Conclusion
I love that these Maple Pumpkin Oatmeal Breakfast Bars feel indulgent yet wholesome. They’re easy to prep, store, customize, and reheat—making them a reliable weeknight or weekend treat that satisfies without fuss. Enjoy that warm, spiced pumpkin comfort any time!
Print
Maple Pumpkin Oatmeal Breakfast Bars
- Total Time: ~50 minutes
- Yield: 9 bars
- Diet: Gluten Free
Description
These gluten-free, dairy-free pumpkin bars are naturally sweetened with maple syrup and packed with oats—perfect for a wholesome fall breakfast or snack.
Ingredients
2½ cups gluten-free old-fashioned oats, divided
1 cup milk (unsweetened almond milk recommended)
½ cup pumpkin puree (not pumpkin pie filling)
½ cup pure maple syrup
¼ cup coconut oil, melted
1 egg
1 tsp vanilla extract
2 Tbsp chia seeds
1 tsp pumpkin pie spice
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
⅓ cup chopped pecans (optional)
Instructions
Preheat oven to 350 °F and grease or spray an 8×8″ baking pan.
In a food processor, pulse 1 cup of oats into a fine flour.
In a large bowl, whisk together milk, pumpkin puree, maple syrup, melted coconut oil, egg, and vanilla extract.
Stir in oat flour, remaining 1½ cups oats, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt until combined.
Fold in chopped pecans, if using, and pour batter into the prepared pan.
Bake for 35–40 minutes, or until edges are golden and center is set. Tent with foil after 25 minutes if browning too quickly.
Let cool completely before slicing into 9 bars.
Notes
Swap pecans for walnuts, or omit them entirely.
Stir in extras like raisins, dried cranberries, or chocolate chips.
Replace chia seeds with ground flaxseed if needed.
Oat flour (1 scant cup) can replace the processed oats.
Bars store well in the fridge (5 days) or freezer (3 months).
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
