Maple Pumpkin Oatmeal Breakfast Bars Recipe



  • 2 ½ cups rolled oats (old-fashioned)
  • 1/4 cup chia seeds
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chopped pecans or walnuts (optional)


  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • ½ cup pure maple syrup
  • ¼ cup coconut oil (melted)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup milk of your choice (almond, oat, dairy, etc.)


  • Food processor or blender
  • Large mixing bowl
  • Medium mixing bowl
  • 8×8 inch baking pan
  • Parchment paper (optional)


  • Prep: Preheat oven to 350 degrees F (175 degrees C). Line your 8×8 inch baking pan with parchment paper for easy removal, or lightly grease it.
  • Make Oat Flour: Pulse 1 cup of the rolled oats in a food processor or blender until they form a coarse flour.
  • Combine Dry Ingredients: In a large bowl, whisk together the oat flour, remaining 1 ½ cups of rolled oats, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt. Stir in the nuts (if using).
  • Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, egg, vanilla extract, and milk.
  • Mix Batter: Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  • Bake: Spread the batter evenly into the prepared baking pan. Bake for 35-40 minutes, or until the edges are golden brown, and the center is set. A toothpick inserted into the center should come out with a few moist crumbs.
  • Cool and Cut: Let the bars cool completely in the pan before slicing into squares.


  • Store in an airtight container at room temperature for up to 4 days.
  • Refrigerate for up to 1 week.
  • Freeze individually wrapped bars for up to 3 months.


  • Don’t overbake: This will make them dry. Start checking at 30 minutes to be safe.
  • Variations: Add chocolate chips, dried cranberries, or other mix-ins for a fun twist.
  • Make-ahead: Prepare the bars the night before and bake them in the morning for a quick, healthy breakfast.


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