Baked Pumpkin Oatmeal Bars
These vegan baked pumpkin oatmeal bars are easy to make in under 30 minutes with just 4 simple ingredients.
Recipe Features
- quick and easy – you’ll need just 4 ingredients and 30 minutes
- healthier snacking – these bars are vegan, gluten-free, oil-free and have no added sugar
- customizable – keep them simple or have fun with add-ins like chocolate chips and walnuts
What You’ll Need
- canned pumpkin puree – choose plain, canned pumpkin, not pumpkin pie filling
- dates – any variety of dates work but I recommend medjool, sayer or deglect noor
- oats – rolled oats are best but quick oats work too
- pumpkin pie spice – if you don’t have this cinnamon works just fine or you can make your own pumpkin pie spice mix
Step by Step Instructions
Step 1. Soak the dates.
Nothing fancy here – place the pitted dates in a bowl, cover with hot water and soak for 15 minutes.
Quick Note: While this isn’t totally necessary, soaking the dates makes them so caramelly and delicious that I recommend taking the time for this step.
Step 2. Blend the dough.
After you’ve soaked and drained the dates all them to a food processor with the pumpkin, pumpkin pie spice and oats. Process to combine into a thick, doughy batter.
Quick Note: If you’re adding extras like chocolate chips or walnuts, add them now and pules a few times to distribute throughout.
Step 2. Bake and enjoy!
Take the processed dough and smash it into a baking dish. Time to bake! Pop them in the oven for 12 minutes at 350 degrees F.
After baking, let them sit for a few minutes then slice into bars and enjoy!
Tips and FAQs
- Sweetness. These bars aren’t super sweet as is. Add 2 tbsp maple syrup or 1/2 cup chocolate chips to make them more of a treat.
- Spice options. If you don’t have pumpkin pie spice use 1 tsp of cinnamon and 1/4 tsp each of ground ginger, nutmeg, allspice, and cloves. No worries if you’re missing one, just add a little extra cinnamon.
- Texture. The finished bars are like soft, baked oatmeal. I like adding chopped walnuts to add some texture throughout.
How long do these keep?
These bars will keep in a sealed container in the fridge for 1 week or can be frozen for up to 2 months.
Optional Add-Ins
The basic version of these bars are delicious but you can add any, or a combination of any of the ingredients below, up to roughly 3/4 cups. I recommend dairy-free chocolate chips and chopped walnuts.
- dairy-free chocolate chips or chopped dark chocolate
- chopped walnuts, pecans or almonds
- raisins, cranberries or chopped dried fruit
- unsweetened shredded coconut
- hemp seeds
Serving Ideas
These bars are awesome on their own but here are even more ways to enjoy them:
- cut them in half and make a little mini-sandwich with almond butter, tahini or coconut butter
- warm them up and top with coconut whipped cream or non-dairy yogurt – like a healthy pumpkin pie!
- crumble them over a smoothie bowl or pumpkin spice latte smoothie
- crumble them and make a layered parfait with coconut yogurt or chia seed pudding
- melt some dairy-free chocolate and spread evenly over the bars before cutting for an added chocolate layer
Related Recipes
Here are some more baked oatmeal recipes to try:
- Chocolate Baked Oatmeal Bars
- Strawberry Protein Baked Oatmeal Bars
- Banana Date Baked Oatmeal Bars
- Simple Banana Baked Oatmeal
- Baked Apple Steel Cut Oatmeal
For more pumpkin goodness, check out my list of the best vegan pumpkin recipes or these 3-ingredient healthy pumpkin oat cookies.
Did you make this recipe? Click here to leave a review!
PrintBaked Pumpkin Oat Bars
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Prep Time: 20 mins
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Cook Time: 12 mins
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Total Time: 32 minutes
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Yield: 16 1x
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Category: Snack
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Method: Oven
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Cuisine: Vegan
These bars are not fancy, elaborate or decadent. They’re a basic, healthy, wholesome snack made with just 4 simple ingredients. For more of a treat, add chocolate chips and walnuts!
Ingredients
- 3 cups (300 g) rolled oats
- 1 cup tightly packed (225 g) pitted dates
- 1 cup (250 g) pure pumpkin puree
- 2 tsp pumpkin pie spice (see notes)
Optional Ingredients
- for additional sweetness, add 2 tbsp maple syrup, agave or coconut sugar, or a pinch of stevia or stevia drops to taste (see notes)
- 1/4–1/2 cup dairy-free chocolate chips or finely chopped dark chocolate
- 1/4–1/2 cup chopped walnuts or walnut pieces
Instructions
- Place the dates in a bowl, pour hot water over them and let sit for 15 minutes then drain well.
- Pre-heat oven to 350 degrees.
- Add the soaked and drained dates, oats, spice and pumpkin to a food processor and process to combine into a thick, doughy batter. About 20-30 seconds should do the trick.
- If adding additional ingredients like chocolate chips or walnuts, add them now and pulse a few times to distribute throughout the dough.
- Lightly spray a 7-8 inch square baking pan with non-stick cooking spray or line with parchment paper then firmly press the dough into the pan.
- Bake for 12 minutes then let then cool in the pan for 5 minutes. Slice into 16 bars and carefully lift out the pan with a knife.
- Let cool completely before storing in a sealed container in the fridge for up to 1 week or freezer for up to 2 months.
Notes
If you don’t have pumpkin pie spice use 1 tsp of cinnamon and 1/4 tsp each of ground ginger, nutmeg, allspice and cloves. No worries if you’re missing one, just add a little extra cinnamon.
These bars aren’t super sweet as is but I think they’re sweet enough. It depends how much of a treat you want them to be. Add 2 tbsp maple syrup (or other listed sweetening option) or up to 1/2 cup chocolate chips to make them more of a treat. As an alternative to chocolate chips, add a layer of chocolate on top like these banana baked oatmeal bars.
The texture of these bars is like soft, baked oatmeal. I like adding walnuts for some extra crunch and texture.
Nutrition facts do not include any optional ingredients.
Nutrition
- Serving Size: 1
- Calories: 99 calories
- Fat: 1.2 grams
- Carbohydrates: 19.3 grams
- Fiber: 2.8 grams
- Protein: 2.3 grams
Keywords: pumpkin baked oatmeal bars, pumpkin oatmeal bars, pumpkin oat bars
UPDATE NOTE: This recipe was originally published on November 3, 2017. IT was updated with new photos and text on May 15, 2020.
So easy! A hit for the whole family.
★★★★★
Fantastic! So glad everyone enjoyed them.
My whole family loved these. I added 50g chopped walnuts, 20g of honey, and 85g of melted chocolate layered on top. I chilled the chocolate in the fridge for a bit to harden. They kind of remind me of a tastier Cliff Bar. Definitely a tasty treat after dinner or after a long hike. Your recipes are great. Thanks!
★★★★★
That’s awesome, Adam! Great idea to put chocolate on top! So glad you all enjoyed them. Thanks so much.
Hello Deryn,
I just made these, going to try them as we speak, I became a Vegan 2 months ago, I am diabetic,they dont know if 1 or 2 or resistant, I’m 10 # overweight due to the insulin, makes sure you gain,even tho im very health & weight concious,i don’t crave. My Son (Not Married yet) is type1 and loves recipes I send him, He’s excited about the dressing with mangos and wants a salad to go with it, it’s yours of course so I sent him your site. I’m hoping the pix in my lower 1/2 of screen is yours, its 2 cans chick peas,salad,BBq sauce looks yummy got to try it, I need a BBQ sauce recipe to make it.?
Love your recipes;
JOy
I recently completed a long elimination cleanse to transition into a completely plant-based/ SOS free diet.
I’m slowly adding foods back in & keeping those that don’t inflame (or serve) me. This was my first “dessert” and
They. Are. Perfect.
So satisfying, slightly sweet & decadent but not too rich.. and so versatile. I made a 1/2 batch on Tuesday & another this evening.
I am so grateful to have found your site!
Thank you for sharing 🙂
★★★★★
Thanks so much for trying them 🙂 I’m so glad they worked out for you!! I love these too. The perfect healthier dessert option. Happy plant eating!