Healthy Pumpkin Oats Breakfast Bars


  • 2 cups Gluten Free Rolled Oats
  • 1/2 cup oat flour *
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp sea salt 
  • 1 cup pumpkin puree 
  • 1 1/4 cup oat milk or other milk of preference
  • 2 flax eggs (or regular eggs) **
  • 1/3 cup maple syrup
  • 2 tbsp coconut sugar ***



  1. Preheat the oven to 375 F. Grease or line a 9 x 9 baking dish with parchment paper.
  2. In a mixing bowl, whisk together all the wet ingredients (pumpkin puree, maple syrup, flax eggs and milk). Then add in the dry ingredients (gluten free rolled oats, pumpkin spice, baking powder, sea salt and coconut sugar). Combine gently with a spatula.
  3. Fold in pecans and chocolate chips if using any.
  4. Pour the mixture into the baking dish and sprinkle extra pecans and chocolate chips on top (optional). Bake 35 – 40 min or until tooth pick come out clean.
  5. Let it cool in the pan for 10 minutes then take it out on a cooling rack. Cut in to squares and enjoy!


  1. *If you don’t have oat flour, you can replace the oat flour with 1/3 cup gluten-free oats. Bake an additional 5 – 10 minutes. It will be a little on the denser side. But still chewy and yummy!
  2. You can make your own oat flour by blending the rolled oats in a high-speed blender.
  3. ** To make flax “eggs”, mix 2 tablespoons of ground flax seeds and 4 tablespoons of filtered water or dairy-free milk. Let it sit for 10 minutes to “gel” up.
  4. ***If you prefer sweeter, add 1 – 2 extra tablespoon of coconut sugar.

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