These Pumpkin Oatmeal Bars are a tasty treat that blends the cozy flavors of pumpkin and cinnamon. They have a chewy texture thanks to the oats and make a perfect snack or breakfast on the go!
Honestly, who can say no to a sweet pumpkin-flavored bite? I love grabbing one for a quick breakfast with my coffee. They’re so easy to make, you might find yourself baking a batch every week!
Key Ingredients & Substitutions
Rolled Oats: These are the base of your bars, giving them a chewy texture. If you don’t have rolled oats, quick oats can work but may lead to a softer bar. Steel-cut oats won’t yield the same results.
Pumpkin Puree: You can use canned pumpkin for convenience or make your own by roasting and blending fresh pumpkin. If you need a substitution, mashed banana or unsweetened applesauce will do the trick.
Maple Syrup or Honey: Both add sweetness, but honey is stickier. If you’re looking for a vegan option, stick with maple syrup. Coconut sugar or agave syrup can also be good alternatives.
Almond Flour: This adds a nice structure and moisture. If you prefer, you can skip it altogether or use oat flour or all-purpose flour instead.
Chocolate Chips: Mini chocolate chips melt beautifully and are perfect in these bars. You can replace them with dark chocolate chunks, dried fruit, or nuts for a different twist.
How Do I Get My Pumpkin Oatmeal Bars to Set Properly?
Making sure your bars hold together is key! Pay attention to the ratios of wet to dry ingredients. Here are some tips:
- Don’t skip the eggs as they help bind everything. You can use flax eggs for a vegan option.
- Ensure you mix the wet ingredients well with the dry. This helps with even distribution.
- Press the batter firmly into the baking pan before placing in the oven; it helps with thickness.
- Monitor the baking time closely. Overbaking can dry them out, while underbaking will leave them runny.
Make sure to let them cool completely in the pan before cutting; they firm up as they cool! Enjoy your tasty homemade treats!
How to Make Pumpkin Oatmeal Bars
Ingredients You’ll Need:
Base Ingredients:
- 1 ½ cups rolled oats
- ¾ cup pumpkin puree (canned or fresh)
- ⅓ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 large eggs
Flavorings & Dry Ingredients:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup almond flour or whole wheat flour (optional, for structure)
Mix-ins:
- ½ cup mini chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 25-30 minutes of baking time. After baking, let the bars cool completely before cutting. Overall, you’ll need about 45 minutes to enjoy these yummy treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper for easy removal later. This will help your bars not stick to the pan!
2. Mix Dry Ingredients:
In a large mixing bowl, combine the rolled oats, ground cinnamon, ground nutmeg, baking powder, salt, and almond or whole wheat flour, if you’re using it. This is where the main flavors and structure come together!
3. Combine Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup (or honey), and vanilla extract until everything is smooth. This will make the batter deliciously sweet and flavorful.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Stir everything together until it’s well combined, ensuring no dry oats are left lurking at the bottom.
5. Add Chocolate Chips:
Gently fold in the mini chocolate chips, and don’t forget to save a few to sprinkle on top for that extra touch of sweetness!
6. Spread the Batter:
Transfer the batter into your prepared baking pan. Spread it evenly and press down gently with a spatula to ensure it holds together as it bakes.
7. Sprinkle More Chocolate Chips:
Top the batter with the reserved chocolate chips; this makes for a nice presentation and added chocolatey goodness!
8. Bake the Bars:
Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know they’re ready when the bars are set and a toothpick inserted in the center comes out clean.
9. Cool and Cut:
Once baked, let the bars cool completely in the pan. This helps the flavors meld together and the bars to firm up. After cooling, cut them into squares.
10. Store the Leftovers:
Enjoy your homemade pumpkin oatmeal bars right away or store them in an airtight container at room temperature for up to 3 days, or refrigerate for a week. These bars make a fantastic snack or sweet breakfast!
Dig in and enjoy these chewy and flavorful pumpkin oatmeal bars with a hint of chocolate — they’re sure to delight any pumpkin lover!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but keep in mind that they may result in a softer texture than rolled oats. Steel-cut oats are not recommended as they won’t cook through in the baking time.
How Do I Store These Bars?
Store the cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to 3 months; just wrap them individually in plastic wrap and place them in a freezer bag.
Can I Make These Bars Vegan?
Absolutely! To make them vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use maple syrup instead of honey.
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree, you can use unsweetened applesauce or mashed bananas as a substitute. Just keep in mind that this will alter the flavor slightly, so adjust the spices to your liking!