Best Pumpkin Oatmeal Chocolate Chip Bars Recipe

Have you ever wondered what would happen if baked oatmeal, granola bars, and pumpkin pie had a crazy mashup? I used to think it would be a disaster, but these yummy oatmeal pumpkin squares have told me otherwise. I happily stand corrected!

Why This Pumpkin Oat Dessert Is Such A Crowd-Pleaser

• Trust me, the chewy base of rolled oats and melty chocolate chips are the best texture combo EVER. The pumpkin puree with cinnamon and nutmeg only makes things better; it feels like snuggling under a warm blanket on a crisp autumn day. 
• These oatmeal pumpkin bars are SUPER easy to whip up, perfect for any hectic day! I often toss them in my bag for a quick snack on the go. Or you can grab one for a nutritious breakfast or munch on them as an afternoon boost — whatever suits you best! They’ll always have you covered. 
• The recipe calls for oats, pumpkin, and just a tad of sweetness, so they’re a FAR safer choice than any sugary snack option. Sometimes, I switch to pumpkin cheesecake or cookies to keep the kids’ taste buds happy. I was pumped when my kids finally ditched those horrible fast foods for these chocolate chip oatmeal bars — now that’s saying something!

8 Basic Steps To Make Pumpkin Oatmeal Chocolate Chip Bars

Step 1.

First, set your oven to 350°F (about 177°C). Prepare an 8” or 9” square pan and line it with parchment paper! Leave some paper hanging over the edges so you can easily lift out your bars later; trust me, it also makes slicing a breeze! Set the pan aside for now.

Step 2.

Take your oats and blitz them in a blender or food processor until they kinda break up. If you’ve got whole oats, give them about 10 to 11 pulses; quick oats need about 5 to 6.

Step 3.

Dump those crumbs into a big bowl, then toss in the rest of your ingredients! Grab a big spoon or rubber spatula and mix until nicely combined. The dough/mixture will be pretty heavy and thick, so don’t hold back; let’s give it a REAL good stir!

Step 4.

Now, spoon this mixture into your prepared pan. Use the spoon or spatula to press it down REALLY firmly into the baking pan, then flatten it out and pack it in tight — this little trick helps keep your chocolate chip oat bars solid.

Step 5.

If you’re feeling fancy, sprinkle some chocolate chips on top. It’s totally optional but still adds a nice touch nonetheless! I usually go for about 1 to 2 tablespoons.

Step 6.

Pop the pan into the oven and let it bake for 25 to 30 minutes. Keep an eye on it — you want the edges to JUST start turning golden brown and the middle to look set. Don’t go overboard with baking time; your bars might get super dry.

Step 7.

Remove them from the heated oven and set the pan at room temperature (about 30 to 60 minutes). Then, store the whole pan in your fridge for about 1 hour until chilled.

Step 8. 

Grab these bars by the parchment paper edges and lift them out of the pan. Finally, slice them into neat squares. Simple, right? Enjoy every bite of this pumpkin chocolate chip oat! 

Oatmeal and chocolate chips also throw a happy party in my oatmeal chocolate chip cookies. And if you want to try something different, oatmeal raisin cookies are your best bet!

Notes

1. I dig both quick oats and rolled oats, but I must say, quick oats usually absorb a LOT more liquid! No wonder the bars often turn out denser and less chewy. 

So, if you only have quick oats around the kitchen but want a rolled-oat texture, consider cutting the amount of refined coconut oil in my recipe by a tablespoon or two. 

2. Want to reduce your sugar intake? No problem; mashed banana or maple syrup can replace brown sugar anytime!

Still, I know the banana flavor might not be ideal for everyone, plus all the extra moisture, so consider reducing the amount by a few teaspoons. The same goes for the maple syrup. Don’t stress over this part too much, btw; you can always taste the batter first and add more oil later if desired. 

3. My recipe calls for 1 tsp ground cinnamon, but as with almost all of my other pumpkin recipes, feel free to get creative with your own spice! 

Sometimes, I replace the ground cinnamon with ground nutmeg (or ground ginger/ground cloves) or even blend them together. The sky’s the limit here.

4. Like the spice, you don’t have to stick with chocolate chips if you have eyes for other chocolatey fun! 

Chopped dark chocolate, for example, brings a much more intense chocolate flavor to the party. Peanut butter chips are an amazing flavor combo between peanut butter and chocolate, while the Nutella swirl adds a jaw-dropping marbling effect that draws all attention. 

And yup, why not get all fruity? Dried fruits like cranberries, chopped raisins, or chopped dates taste both sweet AND tart; they are perfect partners in crime to my pumpkin chocolate chip oatmeal recipe, not to mention the chewy contrast. Just play around with them however you like and tell me the results. 

FAQs

Can I Make These Bars Gluten-Free?

Yup, though I must say I have never tried those versions myself. You can use certified gluten-free rolled oats or replace the oats with a gluten-free flour blend. 

Don’t forget to adjust the amount of maple syrup and oil (and other liquids) in my recipe a little! Start with slightly less liquid and add more if desired until you achieve the best consistency. Tell me how it turns out! 

Can I Make These Bars Vegan?

Totally! My vegan friend often uses vegan coconut oil or replaces maple syrup with honey. Using a vegan chocolate chip variety (made with dairy-free chocolate) is also a great idea.

Again, I am not a vegan myself, so I haven’t tried out my own suggestions yet. Let me know what the recipe tastes like if you decide to give it a go! 

Can I Cut These Bars While They Are Still Warm?

You can, but it would be quite a struggle! Chilling the bars after baking helps them firm up and makes them easier to cut into, so don’t skip that step. 

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Have fun!