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Pumpkin Oatmeal Bars

Pumpkin oatmeal bars with a hearty oat texture and pumpkin-spiced flavor, baked until the edges are set and the center is just firm. Topped with an easy maple glaze for a soft-sweet finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 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 ingredients
  • 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 drizzle
  • 0.5 cup powdered sugar
  • 2 tbsp maple syrup
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat the oven to 350F, then grease a 9x13 pan so the bars lift out cleanly.
Mix dry ingredients
  1. Combine the rolled oats, all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl until evenly distributed.
Mix wet ingredients
  1. Whisk the pumpkin puree, maple syrup or honey, melted coconut oil or butter, eggs, and vanilla extract until smooth and glossy.
Combine batter
  1. Pour the wet mixture into the dry mixture and fold just until combined, then fold in chocolate chips or raisins if using.
Bake
  1. Spread the batter evenly into the prepared pan, then bake for 25-28 minutes at 350F until the edges are set and the center is just firm.
Cool and glaze
  1. Cool the bars completely so they set and slice neatly, with the surface firm to the touch.
Drizzle and cut
  1. Whisk powdered sugar, maple syrup, and milk into a pourable glaze, then drizzle over the cooled bars and cut into 16 bars.

Notes

For clean bar slices, cool completely before glazing and slicing; chilling in the fridge for 1-2 hours makes cutting even neater. Store airtight in the refrigerator up to 4 days; freeze bars (unglazed or glazed) up to 2 months and thaw overnight. For a dairy-free version, use maple syrup plus plant-based milk in the drizzle and coconut oil in the bars.