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Pumpkin Oatmeal Bars

Pumpkin oatmeal bars with a cozy spice blend and visible oat texture, baked until the edges are set and the center is just firm. Finished with an easy maple powdered-sugar drizzle for a sticky-sweet top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin oatmeal bar base
  • 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
  • 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
 

Bake the bars
  1. Preheat the oven to 350F and grease a 9x13 pan.
  2. Combine rolled oats, all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl.
  3. Whisk pumpkin puree, maple syrup or honey, melted coconut oil or butter, eggs, and vanilla extract until smooth.
  4. Fold the wet mixture into the dry ingredients until combined, then fold in chocolate chips or raisins if using.
  5. Spread the batter in the prepared pan.
  6. Bake at 350F for 25-28 minutes, until the edges are set and the center is just firm.
Glaze and cut
  1. Cool completely before drizzling with the maple glaze.
  2. Whisk powdered sugar, maple syrup, and milk until smooth, then drizzle over the cooled bars.
  3. Cut into bars and serve.

Notes

For clean slices, wait until the pan is fully cooled and the glaze is set before cutting. Store covered in the refrigerator for up to 4 days; freeze bars in an airtight container for up to 2 months. For a dairy-free option, use coconut oil already and swap the milk in the drizzle for your preferred plant milk.