Description
These Pumpkin Oatmeal Bars are a wholesome and delicious snack or breakfast option featuring a perfect balance of pumpkin puree, oats, warm spices, and semi-sweet chocolate chips. Chewy and moist, these bars are naturally sweetened with maple syrup and coconut sugar, making them a tasty treat that’s both nutritious and satisfying. Ideal for fall or anytime you crave a comforting bite, they’re easy to make and hold together beautifully thanks to the tight pressing and chilling steps.
Ingredients
Scale
Dry Ingredients
- 3 cups (240 g) old-fashioned rolled oats
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (50 g) coconut sugar
- 3/4 cup (135 g) semi-sweet chocolate chips
Wet Ingredients
- 1 cup (245 g) pumpkin puree (canned or freshly roasted)
- 1/3 cup (80 ml) unsweetened applesauce
- 1/3 cup (80 ml) coconut oil
- 1/3 cup (80 ml) pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper covering the bottom and sides, leaving an overhang to easily lift the bars out after baking.
- Pulse oats: Place the rolled oats into a food processor or blender and pulse about 10 times to slightly break them up, which helps in achieving the perfect chewy texture and structure of the bars. Pour the processed oats into a large mixing bowl.
- Mix ingredients: Add baking powder, pumpkin pie spice, ground cinnamon, salt, pumpkin puree, unsweetened applesauce, coconut oil, pure maple syrup, coconut sugar, vanilla extract, and semi-sweet chocolate chips to the oats. Stir thoroughly with a rubber spatula or large spoon until fully combined into a very thick and heavy mixture.
- Press mixture into pan: Spoon the mixture into the prepared pan. Using the back of a spatula or spoon, press the mixture firmly and evenly to make a flat and compact surface, ensuring the bars will hold together without crumbling. Optionally, sprinkle 1-2 tablespoons of extra chocolate chips on top for decoration.
- Bake the bars: Bake in the preheated oven for 25 to 28 minutes until the edges are lightly browned and the center is set. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Avoid overbaking to keep the bars moist.
- Cool and chill: Remove the baking pan from the oven and let it cool at room temperature for 30 to 60 minutes. Then refrigerate the bars in the pan for 1 to 2 hours to help them firm up for easier cutting.
- Cut and serve: Use the parchment paper overhang to lift the bars from the pan. Cut into squares with a sharp knife for neat edges and serve.
- Storage: Store leftover bars tightly wrapped in an airtight container at room temperature for up to 3 days, refrigerated for up to 10 days, or freeze individually wrapped for up to 3 months. Thaw frozen bars at room temperature before serving.
Notes
- Use old-fashioned rolled oats for the best chewy texture and structure. Quick oats can be used but pulse fewer times.
- Be sure to press the mixture very tightly in the pan to prevent the bars from crumbling.
- Do not overbake; the bars should remain moist inside.
- The chilling step is important to firm up the bars for clean cutting.
- Substitute maple syrup with honey or agave syrup if preferred.
- For a nut-free version, omit any optional nuts or seeds if you choose to add them.
