Pumpkin Chocolate Chip Oatmeal Bars Recipe
Introduction
These Pumpkin Chocolate Chip Oatmeal Bars are a cozy, wholesome treat perfect for fall or any time you crave a hearty snack. Packed with warm spices, pumpkin flavor, and melty chocolate chips, they’re easy to make and great for on-the-go enjoyment.
Ingredients
- 3 cups (255g) old-fashioned whole rolled oats or quick oats (not instant)*
- 1 teaspoon baking powder
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (226g) fresh or canned pumpkin puree
- 1/3 cup (80g) unsweetened applesauce*
- 1/3 cup (70g) coconut oil, melted
- 1/3 cup (80ml) pure maple syrup
- 1/4 cup (45g) coconut sugar (or packed light or dark brown sugar)
- 1 teaspoon pure vanilla extract
- 3/4 cup (135g) semi-sweet chocolate chips, plus a few to press into the top
Instructions
- Step 1: Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
- Step 2: Pulse the oats in a food processor or blender until slightly broken (about 10 pulses for whole oats, 5-6 for quick oats). Transfer to a large bowl.
- Step 3: Add baking powder, pumpkin pie spice, cinnamon, salt, pumpkin puree, applesauce, melted coconut oil, maple syrup, coconut sugar, vanilla extract, and chocolate chips to the oats. Stir well until combined into a heavy, thick dough.
- Step 4: Spoon the mixture into the prepared pan. Use the back of a spatula or spoon to spread and press it down firmly so it’s flat and compact. Optionally, press a few extra chocolate chips on top for decoration.
- Step 5: Bake for 25-28 minutes, until edges are lightly browned and the center is set. Avoid over-baking to keep bars moist.
- Step 6: Let the pan cool at room temperature for 30-60 minutes, then refrigerate for 1-2 hours until chilled.
- Step 7: Use the parchment overhang to lift bars out of the pan. Cut into squares and enjoy.
Tips & Variations
- Use pumpkin pie spice or blend your own with cinnamon, nutmeg, ginger, and cloves for a custom flavor.
- Swap coconut oil for melted butter or olive oil if preferred.
- Add chopped nuts or dried fruit for extra texture.
- Press extra chocolate chips on top before baking for a more visually appealing finish.
Storage
Store leftover bars tightly covered at room temperature for up to 3 days or refrigerate for up to 10 days. Reheat briefly in the microwave if you prefer a softer texture, or enjoy chilled for a firmer bite.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant oats instead of rolled oats?
Instant oats are not ideal as they can make the texture too soft and the bars less sturdy. Stick to old-fashioned or quick oats for the best results.
Can I make these bars vegan?
Yes, this recipe is naturally vegan as it uses coconut oil and maple syrup instead of butter and honey.
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Pumpkin Chocolate Chip Oatmeal Bars Recipe
- Total Time: 1 hour 45 minutes (including cooling and chilling)
- Yield: 16 bars (cut into 2x2 inch squares) 1x
- Diet: Vegetarian
Description
These Pumpkin Chocolate Chip Oatmeal Bars are a delicious and wholesome treat perfect for fall or any time you crave a comforting, mildly sweet snack. Packed with hearty oats, warm pumpkin spices, and rich semi-sweet chocolate chips, these bars offer a perfect balance of flavors and textures. They’re easy to make from pantry staples, baked until golden and chewy, then chilled to set before slicing. Ideal for breakfast on the go, lunchbox treats, or anytime snacking.
Ingredients
Scale
Dry Ingredients
- 3 cups (255g) old-fashioned whole rolled oats or quick oats (not instant)
- 1 teaspoon baking powder
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (226g) fresh or canned pumpkin puree
- 1/3 cup (80g) unsweetened applesauce
- 1/3 cup (70g) coconut oil, melted
- 1/3 cup (80ml) pure maple syrup
- 1/4 cup (45g) coconut sugar (or packed light or dark brown sugar)
- 1 teaspoon pure vanilla extract
Add-ins
- 3/4 cup (135g) semi-sweet chocolate chips, plus a few extra to press into the top
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, making sure to leave an overhang on the sides to easily lift the bars out later. Set the pan aside.
- Process oats and combine ingredients: Pulse the oats in a food processor or blender until they’re slightly broken up — about 10 pulses for whole oats, or 5-6 for quick oats. Transfer the processed oats to a large bowl. Add the baking powder, pumpkin pie spice, cinnamon, salt, pumpkin puree, applesauce, melted coconut oil, maple syrup, coconut sugar, vanilla extract, and the majority of the chocolate chips (reserve a handful for topping). Stir everything together thoroughly; the mixture will be very thick and heavy.
- Fill and press the pan: Spoon the thick mixture into the prepared baking pan. Using the back of a flat spatula or spoon, press and spread it down firmly and evenly to create a compact, flat layer. This tight packing helps the bars hold together well. Optionally, dot a few extra chocolate chips over the top for a decorative and tasty finish.
- Bake until lightly browned: Place the pan in the oven and bake for 25-28 minutes, until the edges turn lightly browned and the center looks set but not dry. Avoid over-baking to keep the bars moist and chewy.
- Cool and chill: Remove the pan from the oven and let the bars cool in the pan at room temperature for 30 to 60 minutes. Then, transfer the pan to the refrigerator and chill for 1 to 2 hours. This step firms up the bars for easier slicing.
- Slice and serve: Use the parchment paper overhang to lift the bars from the pan. Cut into squares of your preferred size. Serve immediately or store as desired.
- Store leftovers: Keep leftover bars tightly covered at room temperature for up to 3 days or in the refrigerator for up to 10 days, maintaining freshness and texture.
Notes
- For a nut-free version, ensure the coconut oil you use is processed in a nut-free facility.
- You can substitute the semi-sweet chocolate chips for dark chocolate chips for a richer flavor.
- If you prefer a sweeter bar, increase the maple syrup slightly but be mindful it may affect texture.
- Using quick oats will produce a slightly softer texture compared to whole rolled oats.
- Make sure not to overbake to avoid dry bars; the center should be set but moist.
- Bars can be frozen tightly wrapped for up to 3 months; thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 25-28 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pumpkin bars, oatmeal bars, chocolate chip bars, fall dessert, healthy pumpkin treat, vegetarian snack
