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Pumpkin Oatmeal Bars

Pumpkin oatmeal bars made with a hearty oat texture and a quick bake at 350F until the edges are set and the center is just firm. Finished with a simple maple glaze for a tender, bar-style breakfast slice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 220
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 Use honey if preferred.
  • 0.33 cup coconut oil Or use butter, melted.
  • 2 eggs
  • 1 tsp vanilla extract
Optional mix-ins
  • 0.5 cup chocolate chips Optional; substitute raisins if you prefer.
  • 0.5 cup raisins Optional; use either chocolate chips or raisins.
Maple glaze
  • 0.5 cup powdered sugar
  • 2 tbsp maple syrup
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Preheat and mix dry ingredients
  1. Preheat your oven to 350F and grease a 9x13 pan so the bars release easily after baking.
  2. Combine rolled oats, all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a mixing bowl until evenly distributed.
Mix wet ingredients and combine
  1. Whisk pumpkin puree, maple syrup (or honey), melted coconut oil (or butter), eggs, and vanilla extract until smooth and glossy.
  2. Fold the wet mixture into the dry ingredients until just combined, then fold in chocolate chips if using (or skip if using raisins instead).
Bake and glaze
  1. Spread the batter evenly into the prepared pan for consistent baking and a level bar top.
  2. Bake at 350F for 25-28 minutes, until the edges are set and the center is just firm with no wet batter.
  3. Cool completely so the bars hold their shape when cut into clean squares.
  4. Whisk powdered sugar with maple syrup and milk to make a thick drizzle, then drizzle over the cooled bars and cut into 16 pieces.

Notes

Pro tip: cool all the way before cutting—warm bars crumble, while fully cooled bars slice into neat 16 pieces. Store in an airtight container in the refrigerator for up to 5 days. Freeze baked bars (well-wrapped) for up to 2 months. If you want a lower-sugar option, replace maple syrup/honey with an equal-measure sugar-free maple syrup and keep the glaze as-is.