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