Baked Pumpkin Oatmeal Breakfast Bars (vegan, gluten-free, oil-free)
It still feels like summer here, but that doesn’t stop me from all the fall baking! These healthy baked pumpkin oatmeal breakfast bars are great for meal prep and busy mornings. You can just grab a bar to-go and feel good about your breakfast! They are soft, chewy, hearty, filling, and packed with all the pumpkin! I love how healthy they are and how they can fuel you for your day.
These oatmeal breakfast bars are made with oats, healthy fats, nuts/seeds, fiber, protein, and all the warm pumpkin spices! They are also oil-free, vegan, gluten-free, refined sugar free, and dairy free. They can be the perfect snack or dessert too, especially with the chocolate drizzle! Sometimes if I’m feeling a little extra, I love to pair it with an extra drizzle of nut butter, dairy free yogurt, and some homemade granola for my breakfast. They are easy to make, lightly sweetened, nourishing, and so dang tasty!
Feel free to customize the ingredients too, adding whatever nuts and seeds you like. These bars are such powerhouses and so nutrient dense. Pumpkin is not only tasty, but incredibly healthy for you too! You can eat these pumpkin oatmeal bars cold or warm. I personally like it warm but it is good either way, just depends on how you feel! If I am having it for a snack, I just grab one out of the fridge and eat it cold.
I know some people don’t like the texture of oatmeal, but they love baked oatmeal or oatmeal in bar form. These breakfast bars will turn any oatmeal hater into an oatmeal lover! It’s a great thing to prep for the week if you have busy mornings and don’t have time to even think about making breakfast.
If you make these bars, tag me @nutsaboutgreens on Instagram so I can see your creations and leave a comment below!
Baked Pumpkin Oatmeal Breakfast Bars
Ingredients
- 1 cup oat flour
- 1 1/2 cups rolled oats
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 2 tbsp chia seeds
- 1/2 cup pumpkin puree
- 1 ripe banana, mashed
- 1 cup almond milk (or any non-dairy milk)
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 2 tbsp runny/natural peanut butter or any nut butter
- 1/2 cup mix-ins (I did half chopped almonds, half pumpkin seeds)
- 1/3 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 9x9 pan with parchment paper.
- In a medium bowl, make the flax egg by combining the ground flaxseed with water. Let it sit for 5 minutes to thicken.
- In a large bowl, combine the oat flour, rolled oats, baking powder, pumpkin pie spice, cinnamon, salt, and chia seeds. Stir until well combined.
- In the medium bowl with the flax egg, add the pumpkin puree, mashed banana, almond milk, maple syrup, vanilla, and peanut butter.
- Add the wet to the dry. Stir with a spatula until just combined. Fold in nuts/mix-ins.
- Pour batter into your lined pan. Bake for 30-35 min or until edges are golden and middle is set. Let it cool in the pan for 15 minutes, then carefully lift it out with the parchment paper and set on a cooling rack to cool completely.
- Once cooled, melt the chocolate chips in the microwave in 30 second intervals until smooth. Stir after every 30 seconds and make sure you don’t burn it. Mine took a little under 60 seconds total.
- Drizzle the chocolate over the pumpkin oatmeal bars. Slice and enjoy!
- Store leftovers in an airtight container in the fridge for up to 1 week or room temperature for 2 days.
