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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!
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.
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.
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
- vegan, dairy-free, gluten-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 ❤️
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Gluten Free Pumpkin Oatmeal Bars (Vegan)
Ingredients
Wet Ingredients
- ½ cup 100% pure pumpkin puree
- 2 tablespoons melted coconut oil
- 3 tablespoons pure maple syrup
- 3 tablespoons coconut sugar
- 1 flax egg, 1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ¼ cup gluten free rolled oats
- ½ cup + 2 tablespoons gluten free oat flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon*
- ¼ teaspoon ground cloves*
- ¼ teaspoon ground nutmeg*
- 1/8 teaspoon salt
Add-in Ingredients
- ¼ cup vegan chocolate chips or your favorite add-in
- ¼ cup pecans, chopped or more of your favorite add-in
Optional Topping
- 2 tablespoons add-ins from above
Instructions
- Preheat the oven to 350°F. 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.
Gluten Free & Pumpkin Recipes We Love
Notes
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
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
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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I am so glad this popped up on my feed. I regularly make your peanut butter version of this for busy work mornings. Looking forward to trying this one! Yum! 🙂
Yay! Sometimes the world works in mysterious ways. 😉 Happy baking Sasha!
My girlfriend and I really enjoyed these! We like the balance of sweet and savory flavors and they were really easy for me to make. I didn’t have oat flour so I used a combo of all purpose and whole wheat. I think it made them a little thicker than intended but I didn’t mind it. I also used walnuts instead of pecans and it worked well. Thanks for sharing!
Wonderful! I love how you described this as being both sweet and savory! Walnuts and pumpkin truly are a yummy combo. Thanks for stopping by, Lakin! Happy baking. 🙂
Can I use Casavaa flour instead of the oat flour? Love all your recipes by the way. I just recently started following you. So glad I found you!
Hi Carolina! I’m not sure… I’m planning to learn more about & experiment with cassava this year. Not the answer you were looking for, but I’m working on it. 😉 I’m so glad to have you!! Sorry I couldn’t be of more help. Hugs!
Hi Demeter -I found your website this summer and have to say I am loving it! I am neither vegetarian or vegan but love recipes made with real ingredients ….every one of your recipes I have made has been fantastic! Please keep posting
Hi Elizabeth! That’s so wonderful to hear! I’m truly so pleased that you’re enjoying my recipes. 🙂 Happy baking!
Hi Jenn! Did you make any substitutes? Also, perhaps the flour was too packed—did you fluff it up before scooping? Sometimes it can settle and become much denser. Spooning and leveling the flour might help. Good luck!
Can oatmeal and oat flour be substituted with anything else, gluten free, as oatmeal does not agree with me
Hi Jackie! In terms of the oat flout, you can sub it with GF all purpose flour. As for the oats, I’m not sure but you might try a mix of coconut and quinoa. I’m not sure about the amounts, since each of these ingredients absorbs the wet mixture very differently than oats. Good luck and let me know how it turns out!
I have made a couple recipes (not this one yet, but plan to!) and swapped the oatmeal for quinoa flakes (same amount) and the recipes have turned out great!
Ooh that’s great to know. Thanks for sharing the info Kelli!
I absolutely love your recipes. Since I’ve been eating all these oats and I’m not gagging like I do when I eat a bowl of oatmeal, my total cholesterol has dropped from 260 to 188. You’re going to help me live forever! Thank you and big, BIG hugs. XOXO
Omigosh, that’s AWESOME!!!! I’ve been helping my mom with similar issues. She’s spent too many years gagging over plain oatmeal too! Ha. Terri, here’s to, like, a 100 more years of living!! 😉 Sending you even BIGGER HUGS back!! Xoxoxo
My son is 10 months old and hates the texture of oatmeal so I always trying to find healthy oat breakfast bars he can eat. I am wondering if these could be made with just the maple syrup no sugar, or if dates could be added( possibly applesauce blended with dates) to make sweeter but not too sweet. I think id also leave out chocolate chips for him.
These sound so yummy and I love the idea of having pumpkin in an oat bar.
Hi Casi! I haven’t tried swapping the sugar with applesauce so I’m not totally sure, though I have had a few readers swap the oil for apple sauce with success. I’d say try it and let me know how it turns out! 🙂
I’m sorry if this is a dumb question, but I’m new to using coconut oil in baking recipes and was wondering if the 2 Tbsp is measured in melted form or solid form then melt it prior to adding to the recipe?
Hi Valerie! There’s absolutely no such thing as a dumb question. 🙂 I measure the coconut oil as a solid, then melt it and add it to the recipe. Happy baking!
Looks amazing! Can’t wait to try these .
Woohoo! Hope you enjoy them Emily!