Pumpkin Oat Bars Gluten Free
Sink your teeth into these irresistibly soft and flavorful Pumpkin Oat Bars, a gluten-free treat perfect for fall or any time of year! Packed with wholesome ingredients like gluten-free rolled oats, almond flour, and pure pumpkin puree, these bars are naturally sweetened with maple syrup and spiced with warm cinnamon, nutmeg, and ginger for a cozy, autumn-inspired flavor. The optional addition of dark chocolate chips and crunchy nuts adds a delightful texture, making them a hit for breakfasts, snacks, or even dessert. Easy to prepare in just 15 minutes, these bars bake to perfection in under 25 minutes and can be conveniently stored or frozen for later. Gluten-free, nutritious, and utterly delicious, these Pumpkin Oat Bars are a crowd-pleasing, guilt-free indulgence that everyone will love!
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Recipe Information
Ingredients
- 2 cups Gluten-free rolled oats
- 1 cup Pumpkin puree
- 1 cup Almond flour
- 0.33 cup Maple syrup
- 1 large Egg
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 teaspoon Baking powder
- 0.5 cup Dark chocolate chips (optional)
- 0.33 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper. Leave some overhang on the edges for easy removal later.
In a large mixing bowl, combine the gluten-free rolled oats, almond flour, baking powder, ground cinnamon, nutmeg, ginger, and salt. Stir to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the pumpkin puree, maple syrup, egg, melted coconut oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and mix until fully incorporated. If desired, fold in the dark chocolate chips and chopped nuts for added flavor and texture.
Spread the mixture into the prepared baking pan, pressing it down evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. This helps them firm up.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Slice into 12 equal squares or rectangles.
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for longer storage.
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 295.6 g | 107% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 136.8 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 514 mg | 40% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
