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pumpkin chocolate chip oatmeal bars sliced into squares for easy meal prep and fall snacking
Isaac blogger

Pumpkin Chocolate Chip Oatmeal Bars

Soft and chewy pumpkin chocolate chip oatmeal bars made with rolled oats, pumpkin puree, maple syrup, and warm fall spices. A simple one-bowl recipe perfect for snacks, breakfast, or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 16
Course: Snack / Breakfast
Cuisine: American-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 3 cups old-fashioned rolled oats (quick oats may also work but texture may vary)
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • Wet Ingredients
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • ⅓ cup unsweetened applesauce
  • ⅓ cup coconut oil, melted
  • ⅓ cup pure maple syrup
  • ¼ cup coconut sugar or brown sugar
  • 1 teaspoon vanilla extract
  • Mix-Ins
  • ¾ cup semi-sweet chocolate chips (plus extra for topping, optional)

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Baking times and results may vary depending on your equipment and ingredients.
  3. Prepare the Pan
  4. Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving overhang for easy removal.
  5. Process and Mix
  6. Pulse oats in a food processor until slightly broken down. Transfer to a large bowl and stir in baking powder, pumpkin pie spice, cinnamon, and salt.
  7. Add Wet Ingredients
  8. Add pumpkin puree, applesauce, melted coconut oil, maple syrup, coconut sugar, and vanilla. Stir until thick and evenly combined. Fold in chocolate chips.
  9. Press and Bake
  10. Press the mixture firmly and evenly into the prepared pan. Bake 25–28 minutes, until the edges are lightly golden and the center appears set and no longer glossy.
  11. Cool Completely
  12. Allow bars to cool fully in the pan before lifting out and slicing into 16 bars. Cooling ensures clean slices and proper texture.

Notes

  • Bake 25–28 minutes, until edges are lightly golden and the center is set (not glossy).
  • Cool in the pan at least 1 hour before slicing to help bars firm properly.
  • Avoid overbaking to maintain a soft, chewy texture.
  • Store in an airtight container at room temperature up to 3 days or refrigerate up to 10 days.
  • Freeze up to 3 months; thaw overnight in the refrigerator.
  • Discard if odor, texture, or appearance changes.