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Home » Recipe Index » Breakfast

Pumpkin Oatmeal Bars

Modified: May 5, 2025 · Published: Sep 27, 2022 by Gigi & Sersie · This post may contain affiliate links.

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Whether you're mixing things up for breakfast or that afternoon snack, these Pumpkin Oatmeal Bars hit the spot! Sweetened with dates, these tasty homemade oat bars are vegan, oil-free, soy-free, and can easily be made gluten-free.

top view close up of a pumpkin oatmeal bar with sweet cashew cream drizzled on top on a round white plate with fork on the side and loose pecans scattered on a marble surface
pumpkin oatmeal bars with sweet cashew cream

Pumpkin Oatmeal Bars are made with these key ingredients

  1. Rolled oats (use gluten-free, if gluten sensitive)
  2. Unsweetened almond milk (okay to use other plant-based milks)
  3. Pumpkin puree (not pumpkin pie filling)
  4. Simple Homemade Date Syrup
  5. Ground flaxseed
  6. Chopped pecans (or another nut of your choosing)
  7. Pumpkin pie spice
  8. Sweet Cashew Cream
top view of the key ingredients for pumpkin oatmeal bars: rolled oats, pumpkin puree, pumpkin pie spice, ground flaxseed, pecans, unsweetened almond milk.
key ingredients for pumpkin oatmeal bars: rolled oats, pumpkin puree, pumpkin pie spice, ground flaxseed, pecans, unsweetened almond milk, date syrup. Not pictured: sweet cashew cream.

How to make these one-bowl pumpkin oat bars

Preheat the oven to 350 F (or 175 C).

Combine all ingredients into a large mixing bowl and stir well to combine.

Feel free to taste the mixture to ensure it's to your liking. This recipe makes a lightly sweetened oatmeal bar, so if you prefer something sweeter, add another 1 to 3 tablespoons of Simple Homemade Date Syrup.

Spread mixture evenly into a parchment-lined 8x8 or 9x9 square baking pan.

Bake for 30 to 35 minutes or until lightly browned on the edges.

While bars are baking, prepare the Sweet Cashew Cream sauce.

When bars are done, remove them from the oven and let cool to warm or room temperature. Cooling helps the bars to set and firm up.

Cut into 8 bars and drizzle Sweet Cashew Cream sauce. Dish up and enjoy with a Pumpkin Spice Milk Latte, Golden Milk Latte, or a cup of herbal tea.

combine all oat bar ingredients into a large mixing bowl
line an 8x8 or 9x9 baking sheet with parchment paper and evenly spread batter
cool oatmeal bars after baking, then cut and drizzle with sweet cashew cream

These homemade oatmeal bars are a meal prep favorite and make a great grab-and-go breakfast option. Store leftover bars in a covered container in the refrigerator for up to four days. These bars are also freezer friendly. To freeze, place separated bars in a covered freezer-appropriate container and store them for up to four months. Please ensure the bars are separated before freezing because they're very difficult to separate once frozen. If you're going to stack them, be sure to use parchment paper in between each bar.

Instructions for thawing frozen oatmeal bars

  1. Countertop: Remove from freezer, loosen or remove the lid and allow frozen bars to thaw to room temperature over 3 to 5 hours, depending on ambient temperature.
  2. Microwave: Remove from freezer and loosen the lid. Microwave at a defrost setting for 3 to 4 minutes or until warmed to your liking.
  3. Oven: From frozen, you can also place them in the oven uncovered and set the temperature to 325 F (160 C). Bake for 20 minutes or until warmed through.

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top side view of a pumpkin oatmeal bar on a round white plate with for and plate of several bars blurred in the background
enjoy these pumpkin oatmeal bars with a cup of tea, Pumpkin Spice Milk Latte or Golden Milk Latte

We hope you love this pumpkin oatmeal bar recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

top view close up of a pumpkin oatmeal bar with sweet cashew cream drizzled on top on a round white plate, and fork on the side. pumpkin pie spice dusted on top with loose pecans on the side

Pumpkin Oatmeal Bars

5 from 2 votes
Course: Breakfast
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8
Calories: 237kcal
Author: Gigi & Sersie
Print Pin Rate
Whether you're mixing things up for breakfast or that afternoon snack, these Pumpkin Oatmeal Bars hit the spot! Sweetened with dates, these tasty homemade oat bars are vegan, oil-free, soy-free, and can easily be made gluten-free.

Ingredients  

  • 2 ½ cups rolled oats use gluten-free, if gluten sensitive
  • ¾ cup pumpkin puree not pumpkin pie filling
  • 1 cup unsweetened almond milk or other plant-based milk
  • ½ cup Simple Homemade Date Syrup
  • ¼ cup ground flaxseed
  • ⅓ cup chopped pecans
  • ⅛ tsp salt optional
  • 2 ½ tsp pumpkin pie spice
  • 1 batch of Sweet Cashew Cream
  •  
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Instructions

  • Preheat the oven to 350 F (or 175 C).
  • Combine all ingredients into a large mixing bowl and stir well to combine.
  • Feel free to taste the mixture to ensure it's to your liking. This recipe makes a lightly sweetened oatmeal bar, so if you prefer something sweeter, add another 1 to 3 tablespoons of Simple Homemade Date Syrup.
  • Spread mixture evenly into a parchment-lined 8x8 or 9x9 square baking pan.
  • Bake for 30 to 35 minutes or until lightly browned on the edges.
  • While bars are baking, prepare the Sweet Cashew Cream sauce.
  • When bars are done, remove them from the oven and let cool to warm or room temperature. Cooling helps the bars to set and firm up.
  • Cut into 8 bars and drizzle Sweet Cashew Cream sauce. Dish up and enjoy with a Pumpkin Spice Milk Latte, Golden Milk Latte, or a cup of herbal tea. 

Notes

EQUIPMENT / SUPPLIES

  1. Large mixing bowl
  2. Measuring cup
  3. Measuring spoons
  4. 8x8 or 9x9 Baking pan
  5. Parchment paper
  6. Knife for cutting bars

Nutrition

Calories: 237kcal | Carbohydrates: 31g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 81mg | Potassium: 290mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3579IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Nanzdrb

    September 19, 2024 at 2:53 am

    5 stars
    They turned out delicious! Not real sweet and I agree the cashew sauce made them really yummy!

    Reply
    • Gigi & Sersie

      September 19, 2024 at 5:32 am

      Yay! So glad you enjoyed them.

      Reply
  2. Bernice

    October 12, 2022 at 9:32 am

    5 stars
    These are so good. I made it twice. That cream sauce makes it. Thanks for this recipe.

    Reply
    • Gigi & Sersie

      October 28, 2022 at 8:18 pm

      wonderful! that sweet cream sauce is also yummy on the carrot cake baked oatmeal.

      Reply
5 from 2 votes

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