Vegan Soft Baked Pumpkin Spice Oatmeal Bars
These tender, spiced oatmeal bars combine pumpkin puree with warm autumn spices for a soft, cake-like texture that's perfect for breakfast or dessert. The combination of gluten-free oats and oat flour creates a hearty base, while coconut oil and maple syrup add natural sweetness. Studded with vegan chocolate chips and crunchy pecans, these bars offer delightful texture contrast in every bite. They're ideal for meal prep, lunchboxes, or cozy fall gatherings when you want something wholesome yet indulgent.
Ingredients
- ½ cup pumpkin puree, 100% pure
- 2 tablespoons coconut oil, melted
- 3 tablespoons maple syrup, pure
- 3 tablespoons coconut sugar
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 teaspoon vanilla extract, pure
- 1 ¼ cup gluten free rolled oats
- ½ cup gluten free oat flour
- 2 tablespoons gluten free oat flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ¼ cup vegan chocolate chips
- ¼ cup pecans, chopped
- 2 tablespoons add-ins from above(optional)
Instructions
- 1
Preheat oven and line an 8-inch square baking pan with parchment paper
- 2
Whisk together flax egg mixture and let sit for 15 minutes
- 3
Combine pumpkin puree, melted coconut oil, maple syrup, coconut sugar, flax egg, and vanilla in a large bowl
- 4
Mix dry ingredients and add to wet ingredients, whisking until just incorporated with no flour patches
- 5
Fold in chocolate chips and chopped pecans
- 6
Pour batter into prepared pan and smooth into even layer
- 7
Press additional chocolate chips and nuts into surface if desired
- 8
Bake until edges are browned
- 9
Cool completely on rack before lifting out and slicing
Tips
Make flax egg first and let sit 15 minutes while prepping other ingredients for proper gel consistency.
Don't overmix once flour is added to prevent tough bars - whisk just until no flour patches remain.
Cool completely before cutting to prevent crumbling and achieve clean slices.
Good to Know
Store covered at room temperature for 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered
Serve at room temperature or slightly warmed
Common Mistakes
Don't skip cooling time to avoid bars falling apart when cut
Measure oat flour correctly to avoid dry or dense texture
Substitutions
high
FAQ
Can I use regular oats instead of gluten-free?
Yes, but the bars won't be gluten-free. Regular rolled oats work the same way in this recipe.
What if I don't have oat flour?
Pulse rolled oats in a food processor until fine flour consistency, or substitute with almond flour.
How long do these keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week for best quality.