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)

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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