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Gluten free pumpkin bars bursting with pumpkin spice goodness. Easy to customize pumpkin oatmeal bars that are vegan.

Is it finally getting brisk where you live? Are the leaves turning different shades of red, orange and brown? Have you just dusted off your favorite fall boots and unearthed the cute and chunky knit-scarf your mom made you last year?

If you have, then fall is finally here (and so are the pumpkin oatmeal bars)! There’s just something so cozy, warm and comforting about fall. It’s like a nice big bear hug from your favorite person… but in the form of thick sweaters and warm apple crisps.

When I was a kid, my favorite part of fall (besides all the maple pecan granola and pumpkin coffee cake, of course) was knowing that breakfasts were gonna start becoming really tasty. If us kids were good, my mom would make sure we had an extra special treat for breakfast. Sometimes that extra special treat was pumpkin bread, sometimes it was our favorite maple pecan pumpkin muffins, and sometimes it was going out for breakfast.

So this year, I’m sharing something kinda cozy, kinda yummy, and definitely extra special to help you usher in the fall vibes: gluten free pumpkin oatmeal bars! Are you ready to get your bake on? Let’s do it!

Gluten free pumpkin bars bursting with pumpkin spice goodness. Easy to customize pumpkin oatmeal bars that are vegan. #GlutenFree #Pumpkin #Vegan #PumpkinBars | Recipe at BeamingBaker.com

How to Make Pumpkin Oatmeal Bars

Learn how to make pumpkin oatmeal bars the easy way: with just a few steps and the simplest vegan gluten free ingredients.

Preheat

Before you start making the pumpkin oatmeal bars, make sure to preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper. 

Whisk the Wet Ingredients

Add all of your wet ingredients into a large mixing bowl and whisk together until well incorporated. 

Whisk the Dry Ingredients

Then, add all of the dry ingredients to the same mixing bowl. Yep, this is a 1-bowl recipe! Whisk until the wet and dry are combined, then fold in your favorite add-ins. 

Pour Batter

Now transfer your pumpkin bar batter into the pan you prepared earlier. Smooth it all out and add a few add-ins on top to make it pretty.

Bake, Cool & Enjoy!

Bake for about 25 minutes. Then, cool, slice and enjoy the best gluten free pumpkin bars ever!

Delicious pumpkin oatmeal bars that are easy to make and wonderfully vegan + gluten free.

Gluten free pumpkin bars bursting with pumpkin spice goodness. Easy to customize pumpkin oatmeal bars that are vegan. #GlutenFree #Pumpkin #Vegan #PumpkinBars | Recipe at BeamingBaker.com

Storing and Freezing these Gluten Free Pumpkin Bars

Storing

After cooling your vegan pumpkin oatmeal bars completely, store pumpkin bars in an airtight container at room temperature for about 1 week. I like the bars best on the first 2 days.

Freezing

To freeze your pumpkin bars, simply place them in a freezer-friendly container and tuck ‘em in the freezer for about 1 month. Make sure to keep your pumpkin bars away from any savory foods that might taint the aroma of your delicious bars.

Gluten free pumpkin bars bursting with pumpkin spice goodness. Easy to customize pumpkin oatmeal bars that are vegan. #GlutenFree #Pumpkin #Vegan #PumpkinBars | Recipe at BeamingBaker.com

Why Should I Make These Pumpkin Oatmeal Bars?

  • deliciously texture-packed with oats, pecans and chocolate chips
  • super easy to make, in just one bowl
  • vegandairy-freegluten-free
  • made with as little added sugar as I could manage
  • delightfully refined sugar-free
  • bursting with your favorite fall flavors: pumpkin spice, maple, oats, pecans
  • made with the whole, simple healthy ingredients you love
  • the perfect start to a homemade holiday breakfast tradition

It’s always so wonderful sharing these homemade goodies with you. I’m super excited to see how these turn out on Instagram and more. Wishing you a fun and safe season filled with all the love in the world. It’s my pleasure to get back into the kitchen with you. I can’t wait to hear what you think of this recipe, in the meantime, tell me: What’s your favorite memory of a home-baked treat during fall?

Sending you all my love and maybe even a dove, xo Demeter ❤️

☀︎ Click below to Pin ☀︎

Gluten free pumpkin bars bursting with pumpkin spice goodness. Easy to customize pumpkin oatmeal bars that are vegan. #GlutenFree #Pumpkin #Vegan #PumpkinBars | Recipe at BeamingBaker.com

☀︎ Did you make this pumpkin oatmeal bars recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎

 

Gluten free pumpkin bars bursting with pumpkin spice goodness. Easy to customize pumpkin oatmeal bars that are vegan. #GlutenFree #Pumpkin #Vegan #PumpkinBars | Recipe at BeamingBaker.com
4.91 from 11 votes
Servings: 16 bars

Gluten Free Pumpkin Oatmeal Bars (Vegan)

Gluten free pumpkin bars bursting with pumpkin spice goodness. Easy to customize pumpkin oatmeal bars that are vegan.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
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Ingredients 

Wet Ingredients

Dry Ingredients

Add-in Ingredients

Optional Topping

  • 2 tablespoons add-ins from above

Instructions 

  • Preheat the oven to 350ยฐF. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  • Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  • Add the dry ingredients: oats, oat flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips and nuts.
  • Pour batter into the prepared baking pan. Using a rubber spatula, smooth into an even layer. Optionally, press chocolate chips and nuts into the batter.
  • Bake for 20-30 minutes, until the edges have browned. Mine took 25 minutes. Allow to cool on a cooling rack for about 1 hour, or until completely cool. Lift out, slice and enjoy! Storing instructions below.

Notes

Adapted from my One Bowl Gluten Free Vegan Pumpkin Bread and my Peanut Butter Chocolate Chip Oatmeal Breakfast Bars.
*You may replace these spices with 1 teaspoon pumpkin pie spice.
Storing Instructions: Cool completely, then store in an airtight container for up to 1 week.
Freezing Instructions: Store in an airtight, freezer-friendly container in the freezer for up to 1 month. Allow to thaw for 10-15 minutes before enjoying; or heat in the microwave in 10-second increments until warm.
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SHOP THE RECIPE

Here are a few items I used in today’s recipe.

Baking Pan (8-inch) | Organic Pumpkin Puree | Silicone Spatulas | My Favorite Knife | Glass Mixing Bowls | Coconut Sugar | Cooling Rack | Maple Syrup

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About Beaming Baker

Photo of Demeter, author of the Beaming Baker blog.

Hi there!

I'm Demeter, it's nice to meet you! Here, you'll find easy recipes that are fun & approachable. I love cozy movies, a good mystery, and chocolate. Welcome!

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60 Comments

  1. user613 says:

    4 stars
    I was pleasantly surprised by the results of this recipe.
    I made these into cookies, and replaced half the oat flour with rice flour. The result was almost as good as real cookies that include gluten, dairy and eggs!

    1. Demeter | Beaming Baker says:

      Ooh, that’s great to hear! Sometimes using a different flour can yield patchy results. Glad you enjoyed the bars/cookies! ๐Ÿ™‚

  2. Christine says:

    Could I use quick oats instead of rolled oats?

    1. Demeter | Beaming Baker says:

      Hi Christine! Unfortunately, I would not recommend using quick oats as they won’t hold together properly and will lead to crumbly bars. Hope this helps!

  3. Lindsay says:

    Can I replace the flax egg with a normal egg?

    1. Demeter | Beaming Baker says:

      Hi Lindsay! A 1:1 swap should be fine. Happy baking!

  4. Angela says:

    These look amazing. I should make these for breakfast. I love to have these on hand for mornings.

    1. Demeter | Beaming Baker says:

      Thanks, Angela! I know, they’re so great to have around when you don’t have time to think about breakfast. ๐Ÿ™‚

  5. Lonna says:

    5 stars
    These are so good!! Thank you! Mine turned out a little gooey, is that normal? I followed the recipe exactly as you wrote it and cooked it about 7 minutes longer, I was afraid to over cook. Then I thought, maybe they are suppose to be a bit gooey ๐Ÿคท๐Ÿผโ€โ™€๏ธ

    1. Demeter | Beaming Baker says:

      Hi Lonna! So happy you enjoyed them. The bars are meant to be more on the moist side rather than dry. Did you make any changes to the recipe?

  6. Sue says:

    5 stars
    These are EXCELLENT as is! What a terrific, tasty recipe! The women at my Bible study love it when I bring tasty baked goodies that are healthy! I made my recipe in a 4X8 loaf pan because I like them thicker, and still only baked them 25 minutes. They were moist and satisfying. Thank you so much Demeter for this wonderful recipe!

    1. Demeter | Beaming Baker says:

      Yay! Iโ€™m so pleased that you enjoyed them, Sue! Thatโ€™s so sweet of you to bring some to share. And thatโ€™s so interesting to hear how they turned out in a loaf pan! Thanks for all the kind words. ๐Ÿ˜Š

    2. Laurie says:

      They really are so good! Try using the 2x recipe to double it and make it in a cake pan! Then thereโ€™s some for the freezer at home also! I love them!

  7. Ella says:

    These look amazing! I love they are gf and df!!

    1. Demeter | Beaming Baker says:

      Thank Ella! Enjoy. ๐Ÿ™‚

  8. Tonya D. says:

    Do you have the nutritional information for these?

    1. Demeter | Beaming Baker says:

      Hi Tonya! I just got it added into the recipe. ๐Ÿ™‚

  9. Maria says:

    5 stars
    These turned out great! I used a little less sugar, added pecans and subbed avocado oil for coconut oil and they were super tasty with a great texture. I’m addicted!

    1. Demeter | Beaming Baker says:

      Thatโ€™s awesome! Iโ€™m so happy the subs worked out for you Maria!