Say hello to the most glorious pumpkin oat bars you will have this fall. I made them with my favorite nut butter, oats, pumpkin, and maple syrup! Dig in and enjoy for breakfast, dessert, or a healthy snack.
What to do if I don’t have pumpkin?
If you are running short on pumpkin puree you can substitute the following:
- butternut squash puree (boil and blend 1 butternut squash)
- sweet potato puree (boil and blend 2 medium sweet potatoes)
- 3-4 overripe banana
Can I make this gluten-free?
Absolutely! Substitute the flour mixture for your preferred gluten-free blend and be sure to use certified gluten-free oats. Omit the oats if you do not have them. However, the texture will be slightly smoother and less filling.
How do I store pumpkin oat bars?
If you plan on eating these right away they can be stored in an air-tight container on the counter for 2-3 days. (They won’t last that long!) If you want some time to enjoy them or are making them ahead of an event, they can be stored in the fridge for up to a week and a half.
Can I freeze these pumpkin oat bars?
Of course! However, be sure to cut your pumpkin oat bars up into squares, or whatever shape you would like before trying to freeze them. Save your arm the workout. Place them on a piece of parchment or wax paper-lined baking sheet and freeze for 30 minutes to an hour. Remove from the freezer and transfer to an air-tight container or a ziplock bag. Freezing them on the sheet first keeps them from turning into hard stuck together blocks of pumpkin ice. They will hold up for 3 months.
If you make pumpkin oat bars, be sure to leave a comment and give a star rating below letting me know how it turns out. Your feedback is so helpful for future HMB recipes and for other readers.Print
Say hello to the most glorious pumpkin bar you will have this fall. They are made with your favorite nut butter, oats, pumpkin, and maple syrup! Dig in and enjoy for breakfast, desert, or a healthy snack.
- 1 cup rolled oats
- ½ white whole wheat flour (regular all-purpose can be substituted)
- ⅓ cup light brown sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 1.5 tsp pumpkin pie spice
- pinch of salt
- ½ cup chocolate chips (more for topping, optional)
- 1 egg
- ½ cup nut butter of choice
- ½ cup unsweetened pumpkin puree
- ¼ maple syrup or honey
- 1 tsp of vanilla extract
- Preheat the oven to 350 F and prepare an 8×8 nonstick baking pan with butter, cooking spray, ghee, or coconut oil
- Place all the dry ingredients in a bowl, mix together and put aside.
- Combine the wet ingredients into a bowl and whisk together
- Slowly add the wet ingredients to the dry ingredients, mix until well combined, be careful to not over-combine.
- Add chocolate chips and carefully mix them into the batter.
- Transfer batter into the pan and use a spatula to spread it evenly out into the corners.
- Bake at 350 for 20-25 minutes.
- Let cool before slicing.
- Decrease your cooking time to 15-20 minutes if you are using a 9×9
- Cinnamon chips, white chocolate chips or dark chocolate chips can be substituted for regular chocolate chips
Keywords: Breakfast, Brunch, Lunch, Snack, Vegan, Vegetarian