Introduction

Oh, hello there! Do you ever have those mornings where you just crave something warm, comforting, and utterly delicious to kickstart your day? Something that tastes like a hug in food form? For me, that feeling always brings me back to fall, to crisp air, changing leaves, and the irresistible aroma of pumpkin spice. That’s why I’m so excited to share these Maple Pumpkin Oatmeal Breakfast Bars with you today. They are ridiculously easy to whip up, perfect for those busy mornings, and taste like pure autumn magic. Seriously, you’re going to want to make a double batch!

Why You’ll Love This Recipe

Fast & Easy: Seriously, minimal fuss, maximum flavor. You can have these ready in under an hour, including baking time!
Perfectly Giftable: Imagine sharing a batch of these warm, spiced bars with friends or neighbors. They make a thoughtful, homemade treat!
Crowd-Pleasing Flavor: The classic combination of maple and pumpkin is a winner for almost everyone. Kids and adults alike will adore them.
Healthy-ish & Satisfying: Packed with wholesome oats and good-for-you ingredients, these bars will keep you full and energized.

Ingredients

Gather your goodies! These are pantry staples for many of us, and the star of the show is that lovely pumpkin. Don’t worry if you don’t have exact measurements for everything, baking is flexible!

1/2 cup pumpkin puree: Make sure it’s the plain stuff, not pumpkin pie filling!
1 egg: This helps bind everything together beautifully.
1/2 cup pure maple syrup: The real deal, not pancake syrup, brings that warm, sweet flavor we’re after.
2 1/2 cups gluten-free old-fashioned oats: I love old-fashioned oats for their chewiness. Gluten-free is a great option for everyone!
1/2 teaspoon baking powder: For a little lift.
1/4 teaspoon baking soda: Works with the acidic pumpkin to help them bake up nicely.
1 teaspoon pumpkin pie spice: The heart and soul of our fall flavor! If you don’t have it, a mix of cinnamon, nutmeg, and ginger works wonders.
1/4 teaspoon salt: Balances all that sweetness.
1 teaspoon vanilla extract: Always a good idea for a little extra warmth.
1/4 cup coconut oil, melted: Or any neutral oil you have on hand.
2 tablespoons chia seeds: These little powerhouses add great texture and some extra fiber and omega-3s.
1/3 cup chopped pecans: Or walnuts, if you prefer! Toasting them first is an optional step that adds amazing depth of flavor.
1 cup milk: Any kind works – dairy, almond, oat, you name it!

How to Make It

Alright, apron on! Let’s get these amazing bars in the oven. It’s so simple, you’ll be amazed.

Prep Your Pan: First things first, preheat your oven to a cozy 350°F (175°C). Grab an 8×8 inch baking pan and line it with parchment paper. Leave a little overhang on the sides – this is your secret weapon for easily lifting the bars out later!
Whisk the Wet Ingredients: In a nice big bowl, whisk together the pumpkin puree, egg, pure maple syrup, and vanilla extract. Just get it all nice and blended, like a smooth, orange dream.
Add the Coconut Oil: Pour in your melted coconut oil and give it another good stir until everything is perfectly incorporated.
Combine the Dry Ingredients: In a separate bowl, mix together your gluten-free oats, baking powder, baking soda, that wonderful pumpkin pie spice, salt, chia seeds, and those delicious chopped pecans. Give it a quick whisk to make sure everything is evenly distributed.
Bring It All Together: Now, pour the dry ingredients into the wet ingredients. Mix them gently until everything is just combined. Honestly, the less you mix at this stage, the better your bars will be. We don’t want to get them tough!
Stir in the Milk: Finally, pour in the milk and stir until the whole mixture looks cohesive and ready for its close-up.
Spread the Love: Pour the mixture into your prepared baking pan and spread it out evenly. A spatula works perfectly here to get it into all the corners.
Bake to Perfection: Pop it into your preheated oven and bake for about 25-30 minutes. You’ll know they’re ready when the edges are golden brown and a toothpick inserted into the center comes out clean.
Cool Down: This is the hardest part – waiting! Let the bars cool completely in the pan on a wire rack. Patience is a virtue here, and it makes cutting them so much easier. Once cooled, use the parchment paper overhang to lift the whole slab out of the pan.
Slice and Enjoy: Cut them into your desired bar shapes. These are perfect for grabbing on the go, enjoying with a cup of coffee, or even a light dessert. Enjoy that warm, spiced goodness!

Substitutions & Additions

Feeling creative? I love how adaptable this recipe is! Here are a few ideas:

Nut-Free? Skip the pecans and add some sunflower seeds or pepitas for crunch.
Extra Spice: If you’re a big fan of spice, a pinch of ground ginger or cinnamon can be added to the dry ingredients.
Chocolate Chips: Who doesn’t love a chocolate chip? Stir in about 1/2 cup of your favorite chocolate chips for a decadent twist.
Dried Fruit: A handful of dried cranberries or raisins would be a lovely, chewy addition.
Different Sweetener: While maple syrup is divine, you could experiment with honey or agave nectar. Just keep in mind the flavor profile might shift slightly.

Tips for Success

A few little pointers to make your baking experience even smoother:

Don’t Overmix: I can’t stress this enough! Overmixing can lead to tough bars. Mix until just combined.
Cool Completely: Seriously, resist the urge to cut into warm bars. They’ll crumble and be messy. Let them cool all the way down.
Prep Ahead: You can easily mix the dry ingredients the night before and store them in an airtight container. Then, just whisk the wet ingredients and combine everything in the morning!
Measure Accurately: Especially for baking soda and powder, precise measurements are important for the right texture.

How to Store It

These bars are fantastic for meal prep! Once they’ve cooled completely:

Room Temperature: Store them in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, pop them in an airtight container in the refrigerator for up to a week. They’re delicious cold or slightly warmed.
Freezer: Want to make a big batch to last even longer? Wrap individual bars tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw them overnight in the fridge or at room temperature.

FAQs

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?

A: Unfortunately, no. Canned pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of your bars. Stick with plain pumpkin puree for the best results!

Q: How can I make these bars softer or chewier?

A: Baking them for a shorter amount of time (closer to 25 minutes) might yield a softer bar. Also, ensuring you don’t overbake them is key!

Q: Are these bars vegan?

A: Not as written, because they contain an egg. However, you could likely substitute a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5-10 minutes) for the egg to make them vegan!

Maple Pumpkin Oatmeal Breakfast Bars

Cozy up your mornings with these ridiculously easy Maple Pumpkin Oatmeal Breakfast Bars. Perfect for busy mornings, these bars taste like pure autumn magic with the classic combination of maple and pumpkin, packed with wholesome oats and good-for-you ingredients.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 8 bars

Equipment

8x8 inch baking pan Lined with parchment paper
Large bowl
Separate bowl
Wire rack
Spatula

Ingredients

Main ingredients

0.5 cup pumpkin puree Plain, not pumpkin pie filling
1 egg
0.5 cup pure maple syrup The real deal
2.5 cups gluten-free old-fashioned oats
0.5 teaspoon baking powder
0.25 teaspoon baking soda
1 teaspoon pumpkin pie spice Or a mix of cinnamon, nutmeg, and ginger
0.25 teaspoon salt
1 teaspoon vanilla extract
0.25 cup coconut oil Melted, or any neutral oil
2 tablespoons chia seeds
0.33 cup chopped pecans Or walnuts, toasting first is optional
1 cup milk Any kind: dairy, almond, oat

Instructions

Prep Your Pan: First things first, preheat your oven to a cozy 350°F (175°C). Grab an 8x8 inch baking pan and line it with parchment paper. Leave a little overhang on the sides – this is your secret weapon for easily lifting the bars out later!
Whisk the Wet Ingredients: In a nice big bowl, whisk together the pumpkin puree, egg, pure maple syrup, and vanilla extract. Just get it all nice and blended, like a smooth, orange dream.
0.5 cup pumpkin puree
Add the Coconut Oil: Pour in your melted coconut oil and give it another good stir until everything is perfectly incorporated.
0.5 cup pumpkin puree
Combine the Dry Ingredients: In a separate bowl, mix together your gluten-free oats, baking powder, baking soda, that wonderful pumpkin pie spice, salt, chia seeds, and those delicious chopped pecans. Give it a quick whisk to make sure everything is evenly distributed.
0.5 cup pumpkin puree
Bring It All Together: Now, pour the dry ingredients into the wet ingredients. Mix them gently until everything is just combined. Honestly, the less you mix at this stage, the better your bars will be. We don't want to get them tough!
0.5 cup pumpkin puree
Stir in the Milk: Finally, pour in the milk and stir until the whole mixture looks cohesive and ready for its close-up.
0.5 cup pumpkin puree
Spread the Love: Pour the mixture into your prepared baking pan and spread it out evenly. A spatula works perfectly here to get it into all the corners.
Bake to Perfection: Pop it into your preheated oven and bake for about 25-30 minutes. You'll know they're ready when the edges are golden brown and a toothpick inserted into the center comes out clean.
Cool Down: This is the hardest part – waiting! Let the bars cool completely in the pan on a wire rack. Patience is a virtue here, and it makes cutting them so much easier. Once cooled, use the parchment paper overhang to lift the whole slab out of the pan.
Slice and Enjoy: Cut them into your desired bar shapes. These are perfect for grabbing on the go, enjoying with a cup of coffee, or even a light dessert. Enjoy that warm, spiced goodness!

Notes

These bars are fantastic for meal prep! Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months. For softer bars, bake for a shorter time (closer to 25 minutes) and avoid overbaking. Don't overmix the batter for the best texture.