GF Pumpkin Oatmeal Bars

Here we go with another fall recipe of the season! I wanted something soft, chewy and packed with that cozy pumpkin spice flavor — something I could make for breakfast or an after-school snack without a bunch of refined sugar. These bars turned out SO good.

They’re made with real pumpkin puree, gluten-free oats, raw honey and coconut oil. Combined they make a nourishing little treat the whole family will actually eat. My kiddos have already been asking for them again.

A few notes on why I use what I use:

Pumpkin puree keeps the bars moist and gives them that classic fall flavor, plus it’s packed with fiber and vitamin A. Make sure you’re grabbing 100% pumpkin puree — not pumpkin pie filling, which is already sweetened and spiced.

Raw honey is my go-to instead of granulated sugar. It’s naturally sweet and I love using a local raw option when I can. You could swap maple syrup if that’s what you have on hand.

Coconut oil adds healthy fats and keeps these dairy-free while giving the bars a soft, chewy texture.

Gluten-free rolled oats + oat flour are the base. I always use certified gluten-free oats so they’re safe for anyone avoiding gluten. The oat flour helps bind everything together without a regular flour blend.

Pumpkin pie spice and cinnamon are what make the kitchen smell like fall. Don’t skip them.

Dark chocolate chips are the little treat on top. I use a darker chip so they’re not overly sweet.

See below for a list of ingredients and steps to make. Enjoy!

Ingredients

2 large eggs
1/2 cup pumpkin puree
1/3 cup raw honey
1/2 cup melted coconut oil
1 teaspoon vanilla
2/3 cup oat flour
1 cup gluten-free rolled oats
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/3 cup dark chocolate chips

Insturctions

1. Preheat the oven to 350 degrees. Grease an 8″x8″ baking dish (or line with parchment for easy lift-out).

2. In a large bowl, whisk together the eggs, pumpkin puree, raw honey, melted coconut oil and vanilla.

3. In a separate bowl, combine the oat flour, gluten-free rolled oats, pumpkin pie spice, cinnamon and baking soda.

4. Fold the wet ingredients into the dry until just combined. Don’t overmix.

5. Stir in the dark chocolate chips.

6. Press the mixture evenly into the dish with a spatula.

7. Bake for 22-25 minutes, until the edges are slightly golden and a toothpick comes out clean. Don’t over bake — you want them soft in the center.

Let cool completely before cutting. They firm up as they sit and I like to store in the fridge. I typically cut into 9 or 16 squares.

Notes

I made my oat flour at home by blending gluten-free rolled oats until they turned into a fine flour. Super simple. You can also purchase oat flour if that’s easier.

Make sure you’re using certified gluten-free oats / oat flour if you need these to be fully gluten free. I love this brand – One Degree Organic Foods.

Store covered in the fridge. These are good for about a week. You can also freeze them and thaw as needed.