Gluten Free Pumpkin Oatmeal Bars (Vegan)
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)
- Total Time: 45 minutes
- Yield: 16 bars 1x
Description
Gluten free pumpkin bars bursting with pumpkin spice goodness. Easy to customize pumpkin oatmeal bars that are vegan.
Ingredients
Wet Ingredients
- 1/2 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 1/4 cup gluten free rolled oats
- 1/2 cup + 2 tablespoons gluten free oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon*
- 1/4 teaspoon ground cloves*
- 1/4 teaspoon ground nutmeg*
- 1/8 teaspoon salt
Add-in Ingredients
- 1/4 cup vegan chocolate chips or your favorite add-in
- 1/4 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
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.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
© 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 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!
Ooh, that’s great to hear! Sometimes using a different flour can yield patchy results. Glad you enjoyed the bars/cookies! 🙂
Could I use quick oats instead of rolled oats?
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!
Can I replace the flax egg with a normal egg?
Hi Lindsay! A 1:1 swap should be fine. Happy baking!
These look amazing. I should make these for breakfast. I love to have these on hand for mornings.
Thanks, Angela! I know, they’re so great to have around when you don’t have time to think about breakfast. 🙂
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 🤷🏼♀️
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?
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!
Yay! I’m so pleased that you enjoyed them, Sue! That’s so sweet of you to bring some to share. And that’s so interesting to hear how they turned out in a loaf pan! Thanks for all the kind words. 😊
They really are so good! Try using the 2x recipe to double it and make it in a cake pan! Then there’s some for the freezer at home also! I love them!
These look amazing! I love they are gf and df!!
Thank Ella! Enjoy. 🙂
Do you have the nutritional information for these?
Hi Tonya! I just got it added into the recipe. 🙂
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!
That’s awesome! I’m so happy the subs worked out for you Maria!