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Pumpkin Oatmeal Bars

Pumpkin oatmeal bars with a hearty oat texture and lightly spiced pumpkin filling, baked until the edges set and the center is just firm. Finished with a quick maple glaze drizzle for a cozy breakfast bar that slices cleanly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup rolled oats
  • 1 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.75 cup pumpkin puree
  • 0.5 cup maple syrup or honey
  • 0.33 cup coconut oil or butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
Optional mix-ins
  • 0.5 cup chocolate chips or raisins
Maple glaze
  • 0.5 cup powdered sugar
  • 2 tbsp maple syrup
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F and grease a 9x13 pan.
  2. Combine rolled oats, all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl.
  3. Whisk pumpkin puree, maple syrup or honey, melted coconut oil or butter, eggs, and vanilla extract in a bowl.
  4. Fold the wet mixture into the dry mixture until combined, and fold in chocolate chips or raisins if using.
  5. Spread the batter evenly in the prepared pan.
  6. Bake for 25-28 minutes, until the edges are set and the center is just firm.
Cool and drizzle
  1. Cool the bars completely before glazing.
  2. Whisk powdered sugar, maple syrup, and milk until smooth, then drizzle over the cooled bars.
  3. Cut into bars and serve.

Notes

Pro tip: let the bars cool completely so the center firms up for clean slices. Store in an airtight container in the refrigerator for up to 5 days; freeze up to 2 months (freeze bars individually if possible). For a dairy-free swap, use melted coconut oil and milk alternatives in the glaze.