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Pumpkin Oatmeal Bars

Pumpkin oatmeal bars with warm spices and chewy oat texture, baked until the edges are set and the center is just firm. A simple maple glaze finishes the top for a sliceable breakfast bar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry mix
  • 2 cup rolled oats
  • 1 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet mix
  • 0.75 cup pumpkin puree
  • 0.5 cup maple syrup or honey
  • 0.33 cup coconut oil or butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup chocolate chips or raisins (optional)
Maple glaze drizzle
  • 0.5 cup powdered sugar
  • 2 tbsp maple syrup
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease a 9x13 pan so the bars release cleanly.
Mix the dry ingredients
  1. In a mixing area, combine rolled oats, all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly distributed.
Mix the wet ingredients
  1. Whisk pumpkin puree, maple syrup or honey, melted coconut oil or butter, eggs, and vanilla extract until smooth and glossy.
Combine wet and dry
  1. Fold the wet mixture into the dry mixture until just combined, then fold in chocolate chips or raisins if using, with no dry streaks left.
Bake the bars
  1. Spread the batter evenly in the prepared pan, then bake for 25-28 minutes at 350F until the edges are set and the center is just firm, with a light golden color.
Cool and drizzle
  1. Cool the bars completely so they hold together, then drizzle with a maple glaze made from powdered sugar, maple syrup, and milk.
Cut and serve
  1. Cut into bars after glazing, aiming for clean squares with a visible oat texture in the slices.

Notes

For the best sliceable texture, cool the pan fully before cutting; warm bars can crumble even if the center feels “just firm.” Store airtight at room temperature up to 3 days or in the refrigerator up to 5 days; freeze in a sealed container up to 2 months. If you want a lighter option, use honey instead of maple syrup (or swap in a 1:1 baking sugar substitute) to reduce added sugars while keeping the flavor profile.