Go Back

Healthy Pumpkin Oatmeal Bars (Gluten-Free & Dairy-Free)

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 12 bars
Calories 175 kcal

Ingredients
  

  • 1 arge eggs – help bind the bars and add protein.
  • ½ cup pumpkin purée (150 g) – not pumpkin pie filling; pure pumpkin only.
  • ⅓ cup pure maple syrup – for natural sweetness.
  • ¼ cup coconut sugar – deepens flavor without refined sugar.
  • ½ cup melted coconut oil – keeps them moist; substitute if needed (see below).
  • 1 tsp vanilla extract – adds warmth and roundness.
  • ⅔ cup oat flour – homemade or store-bought; gives light, fluffy texture.
  • ¾ cup rolled oats – adds chew and fiber.
  • 1 tbsp pumpkin pie spice – or make your own (see note).
  • ½ tsp baking soda – helps them rise gently.
  • ½ cup chocolate chips – optional… but honestly, not really.

Instructions
 

  • Preheat & Prep: Heat oven to 350 °F (175 °C). Line or grease an 8×8 inch baking pan with parchment paper.
  • Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, pumpkin purée, maple syrup, coconut sugar, melted coconut oil, and vanilla. The mixture should look silky and well combined.
  • Add Dry Ingredients: Add oat flour, rolled oats, pumpkin pie spice, and baking soda. Stir gently with a spatula until you have a thick, cohesive batter.
  • Fold in Add-Ins: Fold in chocolate chips (or nuts, if you’re feeling fancy).
  • Bake: Spread batter evenly into the pan. Sprinkle extra chocolate chips on top.Bake 24 – 26 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  • Cool & Slice: Let cool in the pan for 10–15 minutes before cutting into 12 squares. Cooling helps the bars set so they don’t crumble.