Maple Pumpkin Oatmeal Breakfast Bars Recipe

These Maple Pumpkin Oatmeal Breakfast Bars bring the spicy-sweet flavors of fall to your morning! Make them in the slow cooker for a healthy, gluten free, and portable breakfast.

How To Make Maple Pumpkin Oatmeal Breakfast Bars


  • 2-1/2 cups gluten-free old fashioned oats, divided
  • 1 cup milk, any kind (I used unsweetened almond milk)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup pure maple syrup (not pancake syrup)
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla
  • 2 Tablespoons chia seeds
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup pecan halves, roughly chopped (optional)


  • Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.
  • Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
  • Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
  • Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark - if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.


I recommend GF Harvest gluten-free oats

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