Maybe I’ve been sitting too close to a lit pumpkin spice candle, but I felt the air change this week. Instead of flip flops and short sleeved tees, I found myself subconsciously reaching for slippers and scarves. Every time I look outside, I notice a new tree turned golden orange, I’m dumping cinnamon on everything, and now my mornings feels incomplete without Pumpkin Peanut Butter Oatmeal Bars.

These Pumpkin Peanut Butter Oatmeal Bars have NO butter, NO oil and NO flour, and they taste amazing! So soft and chewy. Eat them for breakfast, snacks, or dessert!

Fall and I have been flirting a bit by way of Apple Coffee Cake and Butternut Squash Spinach Enchiladas, but I’ve also been secretly hoarding the last of the summer tomatoes with the furtive obstinence of a kid who doesn’t want to go back to school.

It wasn’t until Monday night when a crisp breeze prompted me to run back into the house and grab my sweater that I felt truly, unabashedly excited for fall.

Instead of looking at that sweater with disdain over what it foretold, I giddily selected a scarf to match it. I’m ready for apple picking, hot buttered bourbon cocktail sipping, and all of the pumpkin peanut butter oatmeal bars I can eat.

Gluten Free Pumpkin Peanut Butter Oatmeal Bars with Chocolate Chips and Cranberries

Healthy Pumpkin Peanut Butter Bars with NO butter, NO sugar and NO flour! Incredibly moist and perfect for breakfast! #glutenfree

About These Delicious Pumpkin Oatmeal Bars

Packed with pumpkin flavor and warm spices, these pumpkin peanut butter oatmeal bars are loaded with taste-good, feel-good ingredients like cranberries, ginger, and dark chocolate.

They’re ultra moist, pleasantly chewy, and incredibly filling. I love having one warmed up with a bit of Greek yogurt for breakfast or with cinnamon tea for my mid afternoon pick-me-up, and I also elicited some serious snack envy when I pulled one out of my purse on my flight home from New York last weekend.

I was a bit worried about how the pumpkin and peanut butter would go together, but the combo turned out to be perfect. The peanut butter makes the bars moist, but its flavor is subtle.

The true stars of these bars are the pumpkin, warm spices, and mix-ins. I went a little heavy on the ginger, because I love the way its tastes paired with the dried cranberries, and the mini chocolate chips, a last-second addition, are not technically necessary, but they certainly don’t hurt. (For another baked pumpkin treat with chocolate chips, check out my Healthy Pumpkin Cookies.)

Pumpkin Oatmeal Breakfast Bars with Peanut Butter, Chocolate Chips, and Cranberries. Easy and gluten free!

OK, who are we kidding here. Add the chocolate and the cranberries. No regrets, just pumpkin peanut butter breakfast bliss!

In addition to being supremely tasty, these pumpkin peanut butter oatmeal bars are incredibly good for you. Thanks to the pumpkin and peanut butter, these oatmeal breakfast bars contain no butter or no oil, but they stay delightfully soft and moist. They’re also sweetened with only maple syrup, and thanks to Bob’s Red Mill Gluten Free Rolled Oats and Oat Flour, they’re gluten free too!

Gluten Free Pumpkin Peanut Butter Oatmeal Bars

I know from friends with celiac that not all oats or oat flours are created equal—it’s critical for them to choose oat products that are manufactured at a certified gluten-free facility like Bob’s (I actually saw the factory firsthand in Portland!) Whenever I’m baking for friends who cannot have gluten, I always choose Bob’s Red Mill, because I know the products are safe and scrumptious.

How to Store Pumpkin Peanut Butter Bars

  • To Store. Leftover pumpkin oatmeal bars can be stored in the refrigerator for 1 week or at room temperature for 3 days.
  • To Freeze. Individually wrap the bars, and freeze them in a ziptop bag for up to 3 months. Let thaw in the refrigerator overnight (or on the counter for a few hours if you are in a hurry!).

More Tasty Treats with Pumpkin

Pumpkin Peanut Butter Oatmeal Bars. NO butter, NO sugar and NO flour. These taste amazing! Healthy and gluten free

This Saturday, Ben and I are celebrating fall by heading to an apple orchard (I lured him via the promise of apple pie). I plan to bring a pumpkin peanut butter oatmeal bar to enjoy beside my apple cider, while wearing a coordinating scarf and chunky sweater. Never mind that the forecast is 69 degrees; fall is here, and my boots and I are (finally) ready!

These Pumpkin Peanut Butter Oatmeal Bars have NO butter, NO oil and NO flour, and they taste amazing! So soft and chewy. Eat them for breakfast, snacks, or dessert!

Pumpkin Peanut Butter Oatmeal Bars with Chocolate Chips and Cranberries

5 from 2 votes
Soft and chewy Pumpkin Peanut Butter Oatmeal Bars with Chocolate Chips and Cranberries. Super moist, gluten free and perfect for breakfasts and snacks!

Prep: 10 mins
Cook: 20 mins
Total: 40 mins

Servings: 8 large or 16 small bars (1 8x8-inch pan)

Ingredients
  


Instructions
 

  • Preheat your oven to 350 degrees F. Lightly coat an 8x8-inch baking pan with cooking spray. Set aside.
  • In a large mixing bowl, stir together the oats, oat flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a separate bowl, whisk together the pumpkin, milk, egg, maple syrup, and peanut butter until smooth. Add the wet ingredients all at once to the dry ingredients, then gently stir by hand, just until combined. Fold in any desired mix-ins.
  • Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until golden and set on top, dry at the edges, and a knife inserted in the center comes out clean, about 20 to 25 minutes. Let cool in the pan completely, then slice into bars.

Notes

  • *To make your own oat flour, grind regular rolled oats in a food processor for 1-2 minutes, until they are pulverized to a flour-like consistency. You’ll need just over 1/2 cup rolled oats to yield 1/2 cup oat flour, but be sure to measure before adding it to the recipe!
  • Leftover pumpkin oatmeal bars can be stored in the refrigerator for 1 week, room temperature for 3 days, or individually wrapped and frozen in a ziptop bag for up to 3 months. Let thaw in the refrigerator overnight (or on the counter for a few hours if you are in a hurry!).

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Your oatmeal breakfast bars are on my recipe “to do” list, but this pumpkin variation was that catalyst I needed to finally bake them last night! My afternoon snack today was like a delicious bowl of oatmeal in a portable bar, both fulfilling and nutritious. I used unsweetened vanilla almond milk and almond butter. My mix-ins were raisins and toasted walnuts. I noticed that your oatmeal breakfast bars include unsweetened applesauce, so I added 1/2 cup while omitting the maple syrup. I did bake 30 minutes to account for the extra moisture. These bars may be a weekly creation in my kitchen now, and I am excited to try other variations too! 

    1. Any, I’m so glad to hear that you liked these bars, and I bet the raisins and walnuts were absolutely delicious! Thank you so much for trying the recipe and for letting me know how it turned out for you. I truly appreciate it!

  2. This recipe is so versatile: made these with Silk Dark Chocolate Almond Milk as the milk ingredient, and then used coconut and Bob’s Red Mill Flaxseed as the add-ins.

  3. Can you use quick oats for this recipe….it’s all I have on hand as I seem to digest that form of oats better than the traditional rolled. I would love to have this as a prerun snack during the week to grab and go.

    1. Hi Tracy! I have never baked these bars with quick oats, but I think that they will work just fine. Since quick oats are more ground than rolled, the bars may have a softer texture, but they’ll still taste great. I hope you enjoy them!

  4. YESSSSSS!!!!! These are fantastic. I made some modifications to fit my dietary needs like adding a scoop of vanilla protein powder and I find that anything baked needs chia seeds. I loooooooove baked oatmeal and for my running mornings this is so much easier than actually cooking oatmeal. I’m going to make up a batch of these and send them to my brother and his kids……we are a family that loves ANYTHING with pumpkin & peanut butter and don’t even get me started on the combination.

    They held together quite nicely ……

    1. YAY!!!!! I’m so happy to hear this Tracy! Pumpkin and peanut butter is one of my favorite combinations too, and the chia seeds are a great addition. Thanks for leaving this lovely review.

    2. Hi, Tracy! When adding a scoop of protein powder did it change the texture at all? Does the liquid need to be upped at all to balance that? Also scoop as in the scoop that comes with the bag of protein powder? Thanks for your help! I try to add extra protein where I can. Usually in my shakes, so this would be a nice change!

      1. Hi Kelly…I used whey which isn’t a starchy powder so it doesn’t absorb much liquid buto I did add 2 egg whites just for good measure….according to my fitness pal ad I entered the ingredients it came out to 18 grams of protein per bar….but I cut mine into 6 bats as I use them on mornings I do long runs and need the calories…they are only about 370 calories how I made them…

        Oh i have also made them without the peanut butter as I feel I may have a sensitivity to it and they were great that way too ….

    1. Hi Annie! You could try swapping wheat flour for the oat flour, but I’ve only tested the recipe with oat flour so far. Fortunately, if you have oats on hand, you can easily make oat flour! Please see recipe notes for directions.

        1. Hi Annie!  You will probably need to stop and stir more often or work in small batches, but I don’t see why that wouldn’t work!

          1. Yay! Thank you so much for being so helpful. I can’t wait to make these! I make recipes from your blog all the time and they’ve always been incredible, so I’m sure these will be too!

  5. Loved this recipe! I did tweak it according to what I had available…almond cashew milk, raisins and pecans. I also cut the maple syrup in half.  Shredded coconut on top…just because. Great way to start the day. This recipe is definitely a keeper! Thank you!! 5 stars

  6. Hi Erin,  is there a difference between using a glass pan or regular pan for this recipe? I used an 8×8 glass pan and had to cook for 40 mins before the knife came out mostly clean.  I followed your exact recipe. I’m worried I over cooked and wondering if I should have used a regular pan vs. glass? The bars are still cooling and smell delicious so hopefully I didn’t mess them up too much!!! :)

    1. Hi again! I forgot to mention that glass *does* affect baking times and temperatures—next time, I’d suggest decreasing the oven temp by 25 degrees or using a metal pan. Metal might help with getting more consistent results!

  7. Hello Erin! I baked the bars last night. As I was getting ready to put my baby to sleep, we were tasting the bars as it finished cooling down. She wanted to keep on eating the bars, but we had to stop so we can go to bed. They are moist and yummy. My son also took some with him for his school snack versus a store bought snack. I am happy about that. Thank you again for a recipe keeper.5 stars

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