Pumpkin Oatmeal Bars

Warm, Cozy, and Perfect for Fall!

Hello Kitchies! 🍂 Let’s talk about one of fall’s best flavors: pumpkin. These Pumpkin Oatmeal Bars are a cozy, nutritious treat that combines hearty oats, creamy pumpkin, and warming spices in one delightful square. They’re perfect as a grab-and-go breakfast, an afternoon snack, or even a satisfying dessert with a dollop of whipped cream on top!

There’s something magical about the way these bars fill your kitchen with the scent of cinnamon and nutmeg while they bake. And the best part? They’re easy to make and packed with wholesome ingredients, so you can enjoy them guilt-free. If you’re looking for a pumpkin recipe that checks all the boxes—delicious, simple, and versatile—this is it!

A Fall Treat You’ll Fall in Love With

These bars are chewy, flavorful, and naturally sweetened with maple syrup, giving them a subtle sweetness that pairs perfectly with the earthy pumpkin. Plus, they’re made with rolled oats and almond flour, making them a filling and fiber-packed option for any time of day.

The recipe is adaptable for various dietary needs. You can make them gluten-free, vegan, or even add mix-ins like chocolate chips or nuts to suit your mood. It’s a true crowd-pleaser that will have everyone coming back for seconds!

The Family Favorite Story

Every fall, as soon as the pumpkins hit the market, this recipe becomes a family ritual. My kids love helping out in the kitchen, especially when it’s time to sprinkle the oats on top. My husband claims these bars are his favorite breakfast (he even warms them up and adds a drizzle of maple syrup!). Over the years, these Pumpkin Oatmeal Bars have become synonymous with cozy weekend mornings and after-school snacks.

Why These Pumpkin Oatmeal Bars Are a Must-Try

Selling Points

• Healthy & Wholesome: Packed with oats, pumpkin, and warming spices.
• Easy to Make: Mix, bake, and enjoy—minimal effort required!
• Perfectly Versatile: Great for breakfast, snacks, or dessert.

Cuisine

AmeriTips for Perfect Pumpkin Oatmeal Bars

• Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months.

Substitutions and Variations

• Gluten-Free: Use certified gluten-free oats and almond flour.
• Vegan: Swap honey for maple syrup and use plant-based milk.
• Add Spice: Try adding cloves or cardamom for a more complex flavor profile.

Make a Healthier Version

• Use unsweetened applesauce instead of coconut oil.
• Reduce sweetener by half if you prefer a less sweet option.
• Add chia seeds or flaxseeds for extra fiber and omega-3s.

Todd Wilbur-Style Closing

And there you have it! A wholesome and satisfying treat that’s perfect for the season. These Pumpkin Oatmeal Bars will quickly become a favorite in your recipe collection—don’t forget to share your creations and check out our other cozy fall recipes!

Frequently Asked Questions

Q1: Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree the pumpkin before using it in the recipe.

Q2: Can I make these without almond flour?
Absolutely! Substitute with regular flour or oat flour.

Q3: Can I double the recipe?
Yes, just bake it in a 9×13-inch pan and adjust the baking time accordingly.

Enjoy baking! 🍂

Pumpkin Oatmeal Bars

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• Author: Victoria
• Total Time: 35 minutes

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Description

These Pumpkin Oatmeal Bars are a cozy, nutritious treat that combines hearty oats, creamy pumpkin, and warming spices in one delightful square. 

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Ingredients

For the Base and Crumble Topping:

• ▢ 1 ½ cups (225 g) all-purpose/plain flour See Note 1
• ▢ 1 ½ cups (120 g) old-fashioned rolled oats See Note 2
• ▢ ½ teaspoon coarse sea salt
• ▢ ½ teaspoon baking/bicarb soda 
• ▢ ¾ cup (185 g) unsalted butter – melted
• ▢ ½ cup (100 g) light brown sugar
• ▢ 2 teaspoon vanilla extract

For the Pumpkin Filling:

• ▢ 1 ½ cups pumpkin puree – at room temperature See Note 3
• ▢ 1 large egg – at room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ⅓ cup (70 g) light brown sugar
• ▢ 1 ½ teaspoon ground cinnamon

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Instructions

Preheat your oven to 175 Degrees C (350F).

Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper. 

(Allow an overhang with the baking paper – it makes it easier when removing the slice!)

In a medium-sized bowl, add the flour, rolled oats, salt and baking soda. Mix well. 

Melt your butter. Add this to another bowl, and combine with the vanilla and brown sugar.

Combine the contents of both bowls, and mix well.

Firmly press about ¾ of the mixture into the tin. 

(You’ll need to reserve about 150 g (5.2 oz) of the mixture).

Bake for 12 minutes or until a pale golden colour.

While the base is baking, combine the pumpkin, egg, vanilla, sugar and ground cinnamon in a medium-sized bowl and stir until.

Remove the base from the oven, and immediately top with your pumpkin filling, spreading evenly. 

Crumble the remaining mixture, using your fingers, over the top of the pumpkin.

Return to the oven, and bake for a further 22-25 minutes or until the topping is cooked through and a light golden brown. 

Remove the bars from the oven, and allow them to cool for 30 minutes on your bench.

Put the slice in the fridge, and chill for a further 30 minutes or until completely cool. Cutting the bars while too warm will cause them to fall apart. Remove the slice from the tin, and cut it into squares.

• Prep Time: 10
• Cook Time: 25

Nutrition

• Serving Size: 9
• Calories: 367
• Sugar: 22g
• Fat: 17g
• Saturated Fat: 10g
• Carbohydrates: 49g
• Fiber: 3g
• Protein: 5g