I remember the first cool day of fall after moving to the U.S.—the air crisp, and my craving for something cozy and simple kicked in. I wanted a treat that felt comforting but wasn’t complicated or heavy. That’s when I created these Pumpkin Chocolate Chip Oatmeal Bars: a one-bowl wonder, perfect for weeknights or a quick snack. If you love cozy baking, sign up for my newsletter to get my Printable Fall Baking Checklist!
Table of Contents
Why You’ll Love These Pumpkin Chocolate Chip Oatmeal Bars
- Perfectly Chewy, Not Crumbly: Pulsing the oats just right creates bars that hold together but stay soft and chewy.
- Incredibly Easy: Made in one bowl with simple: no fuss, no mess.
- Healthier Indulgence: No refined sugar, egg-free, packed with nutritious pumpkin.
- Completely Customizable: Easily made vegan or gluten-free to suit your needs.
- Great for Busy Nights: Fast prep and baking time means you can have a cozy treat ready without stress.
Key Ingredients Explained
- Pulsed Rolled Oats: Pulsing slightly in a food processor breaks them down just enough to act like flour, binding the bars without losing texture.
- Pumpkin Puree: Adds natural moisture and pumpkin flavor, plus it’s nutrient-rich to keep things wholesome.
- Unsweetened Applesauce: Provides natural sweetness and moisture, helping these bars stay soft without extra oil.
- Coconut Oil: Brings healthy fats and a subtle richness, and when chilled, helps the bars firm up nicely.
- Maple Syrup and Coconut Sugar: Natural sweeteners that add depth and caramel notes, making these bars less processed and more comforting.
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 extra for topping
Ingredient Substitutions & Flavor Variations
| Ingredient | Substitution | Effect on Texture/Flavor |
|---|---|---|
| Rolled Oats | Certified Gluten-Free Oats | Keeps bars gluten-free without changing texture |
| Semi-Sweet Chocolate Chips | Dairy-Free Vegan Chips | Makes bars vegan with similar sweetness |
| Coconut Oil | Olive Oil or Butter* | Slightly different flavor; can affect firmness |
| Maple Syrup | Honey or Agave Nectar | Slightly different sweetness profile |
| Coconut Sugar | Brown Sugar or White Sugar | Changes color slightly; similar sweetness |
*Using butter or olive oil changes the flavor and may slightly soften bars when chilled.
Fun Flavor Variations
- Add chopped pecans for crunch.
- Substitute white chocolate chips and toss in dried cranberries.
- Swirl in cream cheese for a rich, tangy twist.
Essential Equipment for This Recipe
- 8-inch or 9-inch square baking pan: Ensures bars bake evenly and have the perfect thickness.
- Parchment paper: Makes removing the bars from the pan quick and easy.
- Food processor or blender: Pulses oats for the perfect texture, critical for chewy bars.
How to Make Pumpkin Chocolate Chip Oatmeal Bars (Step-by-Step)
- Preheat your oven to 350°F (177°C). Line an 8- or 9-inch square pan with parchment paper, leaving overhang for easy removal.
- Pulse the oats in a food processor or blender until slightly broken (10 pulses for rolled oats, 5-6 for quick oats). Transfer to a large bowl.
- Add remaining ingredients to the oats. Stir thoroughly with a rubber spatula or large spoon until combined; the mixture will be thick.
- Spoon the mixture into your pan and press it down tightly with the back of a spatula or spoon, making sure it’s compact and flat. Dot a few chocolate chips on top if you like.
Aisha’s Tip: Pressing the mixture down very firmly is the secret to bars that don’t crumble! I use the flat bottom of a measuring cup to get it really compact.
- Bake for 25-28 minutes, until edges are lightly browned and the center is set.
- Cool in the pan at room temperature for 30-60 minutes, then chill in the refrigerator for 1-2 hours to firm up.
- Lift bars out of the pan using the parchment overhang and cut into squares.
- Store any leftovers tightly covered at room temperature (up to 3 days) or refrigerated (up to 10 days).
Top Tips for Foolproof Oatmeal Bars
- Don’t Over-Bake: Watch for lightly browned edges and a set center. Slightly under-baked is okay since bars firm up while cooling.
- The Chill is Critical: Refrigerating helps solidify coconut oil, making clean cutting and firm bars possible.
- Rolled Oats vs. Quick Oats: Rolled oats give more texture while quick oats make a finer crumb—choose based on your preference.
- Press Firmly: Compact mixture guarantees bars hold together and aren’t crumbly.
How to Store Your Pumpkin Oatmeal Bars
Room Temperature & Refrigerator
Store bars in an airtight container at room temperature for up to 3 days to keep them chewy. For longer freshness, refrigerate in a sealed container for up to 10 days.
Freezing Instructions
Freeze bars in an airtight container or wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Frequently Asked Questions (Troubleshooting Guide)
Why are my bars falling apart or crumbly?
If bars crumble, it usually means they weren’t pressed down firmly enough or they lacked the slightly pulsed oats that act like flour. Also, chilling helps bars set properly.
Can I use a 9-inch pan instead of an 8-inch?
Yes, but bars will be thinner and may bake faster. Watch the bake time and check for doneness earlier.
How do I prevent a soggy bottom?
Make sure to press the mixture firmly and bake until edges are lightly browned. Cooling and chilling also prevents sogginess.
My batter seems too wet/dry, what did I do wrong?
Batter should be thick and heavy. Too wet might mean adding extra pumpkin or applesauce; too dry could mean you didn’t pulse the oats enough.
Can I make these in a muffin tin?
Yes! Adjust baking time to about 18-20 minutes and fill muffin cups evenly.
Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree works beautifully and adds fresh flavor.
How can I make these bars more cake-like (or more fudge-like)?
For a cake-like texture, add a touch more pumpkin puree and decrease oats slightly. For fudge-like, add more chocolate chips and slightly reduce dry ingredients.
Do I have to use a food processor to pulse the oats?
Food processor or blender helps create the right texture, but finely chopping oats with a knife or using oat flour can work in a pinch.
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Share Your Baking Success!
These Pumpkin Chocolate Chip Oatmeal Bars are easy, cozy, and perfect for busy days when you want comfort without fuss. Did you make them? I’d love to hear how they turned out! Please leave a comment and a star rating below, and don’t forget to tag me on Instagram with a photo of your beautiful bars! Let’s keep baking simple and joyful together.
Don’t forget to follow me on Pinterest @aisharecipes
Pumpkin Chocolate Chip Oatmeal Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C) and line an 8-inch or 9-inch square baking pan with parchment paper.
- Pulse oats in a food processor, then combine with all other ingredients in a large bowl.
- Press the mixture into the pan, dot with extra chocolate chips, and bake for 25-28 minutes.
- Cool in the pan for 30-60 minutes, then refrigerate for 1-2 hours before cutting into bars.
