Baked Pumpkin Oatmeal Bars
These vegan baked pumpkin oatmeal bars are easy to make in under 30 minutes with just 4 simple ingredients.
- 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
- 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.
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
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
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
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- 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)
- 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.
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.
- Serving Size: 1
- Calories: 99
- Fat: 1.2 g
- Carbohydrates: 19.3 g
- Fiber: 2.8 g
- Protein: 2.3 g
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.