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Pumpkin Oatmeal Bars

Pumpkin oatmeal bars with a chewy oat texture and warm pumpkin-spice flavor, baked until the edges are set and the center is just firm. Easy to slice into 16 bars and finished with a simple maple glaze.
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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 Use either maple syrup or honey.
  • 0.33 cup coconut oil or butter, melted Use coconut oil or butter.
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup chocolate chips or raisins (optional) Optional addition.
maple glaze drizzle
  • 0.5 cup powdered sugar
  • 2 tbsp maple syrup
  • 1 tbsp milk

Equipment

  • 1 sheet pan
  • 1 mixing bowl

Method
 

Preheat and prep
  1. Preheat oven to 350°F and grease a 9x13 pan. Set aside so the pan is ready when the batter is mixed.
Mix the dry ingredients
  1. Combine rolled oats, all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Stir until the spices and leaveners are evenly distributed, with no dry pockets.
Mix the wet ingredients
  1. Whisk pumpkin puree, maple syrup or honey, melted coconut oil or butter, eggs, and vanilla extract. Whisk just until smooth and glossy.
Combine and add optional mix-ins
  1. Fold the wet mixture into the dry ingredients until combined. Stop when you no longer see flour and fold in chocolate chips or raisins if using.
Bake
  1. Spread the batter into the prepared pan in an even layer. Bake for 25-28 minutes until the edges are set and the center is just firm, with a lightly golden top.
Cool and drizzle
  1. Cool completely before cutting into bars. Stir powdered sugar, maple syrup, and milk into a smooth glaze, then drizzle over the cooled bars.

Notes

Pro tip: Let the bars cool completely so the center finishes setting and the cuts are clean. Store covered in the refrigerator for up to 5 days; freeze baked bars for up to 2 months (thaw overnight in the fridge) for best texture. For a dairy-free version, use coconut oil and milk alternatives in the drizzle (skip butter if needed).