Pumpkin Oatmeal Bars
If you’ve been searching for the perfect pumpkin oatmeal bars, you’re in the right place. These baked pumpkin oatmeal protein bars are soft, slightly sweet, and perfectly spiced, everything you want in a cozy fall breakfast or snack. They’re hearty enough to keep you full, easy to grab on the go, and just as delicious with a cup of coffee as they are drizzled with almond butter for an afternoon pick-me-up.
I’ve been making versions of baked oatmeal since 2015, and this pumpkin protein baked oatmeal is one of my favorites. As a recipe developer with years of experience creating easy, protein-packed recipes for busy women, I’ve tested this one again and again until I landed on the perfect texture; soft baked and chewy without being dry. Whether you’re meal prepping for the week or just looking for a satisfying snack, these vegan pumpkin protein bars deliver every time.
If you love baked oatmeal recipes as much as I do, you’ll also want to try my Baked Apple Pie Oatmeal, Chocolate Chip Baked Oats and Zucchini Baked Oatmeal (that tastes just like zucchini bread). Each of these recipes is simple, nourishing and perfect for meal prep, making it easier than ever to enjoy a cozy breakfast all week long.
Ingredient spotlight
This isn’t the full list of ingredients; that’s in the recipe card below. Instead, this section highlights the key ingredients that deserve a little extra explanation, plus some easy substitution ideas.
- Ground flax seed (or chia seeds): Works as the egg replacement in this recipe when combined with water.
- Pumpkin purée: Use canned pumpkin purée (not pumpkin pie mix, which has added sugar and spices).
- Maple syrup: Naturally sweetens the bars without being overpowering. You can also use date syrup, brown rice syrup, or honey (not vegan).
- Rolled oats: Old-fashioned oats give the best texture. Quick oats can work in a pinch, but don’t use steel cut oats. Use certified gluten free if needed.
- Vegan protein powder: Adds protein and helps keep the bars filling. I recommend vanilla pea or almond protein. (Whey protein won’t work the same here.)
- Optional add-ins: Dried cranberries, raisins, chocolate chips, pecans, or your favorite nuts/seeds for extra flavor and crunch.
How to make pumpkin oatmeal bars
In a bowl add ground flax, dairy free milk, maple syrup and pumpkin puree. Stir well to incorporate. Add the rolled oats, protein powder, cinnamon, pumpkin pie spice, ginger, and baking powder to the bowl. Stir well to combine fully. Chop the pecans. Add half the chopped pecans and cranberries to the bowl with the oatmeal. Stir well. Line a 10X10 dish with parchment paper. Add the pumpkin oatmeal mixture. Top with the remaining chopped pecans and cranberries. Bake in a 350F oven for 35 minutes. Allow the pumpkin oatmeal to cool completely. Take out of the casserole dish and cut into bars.
Store in the fridge in a well-sealed container for up to 5 days. These bars are best after sitting in the fridge overnight. You can reheat or serve cold.
Pumpkin Baked Oatmeal (High Protein)
Ingredients
- 3 tablespoons ground flax
- 1 cup dairy free milk
- 1 cup pumpkin puree
- 2 tablespoons maple syrup
- 2 servings vanilla vegan protein powder - see below for substitution
- 1 cup rolled oats
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ¼ cup dried cranberries
- 3 tablespoons chopped pecans
Instructions
- Preheat oven to 350F.
- In a large bowl add the ground flax seeds and dairy free milk.3 tablespoons ground flax, 1 cup dairy free milk
- Add the pumpkin puree and maple syrup and stir.1 cup pumpkin puree, 2 tablespoons maple syrup
- Add the protein powder, rolled oats, pumpkin pie spice, ground cinnamon, ground ginger and baking powder to the wet ingredients.2 servings vanilla vegan protein powder, 1 cup rolled oats, 1 tablespoon pumpkin pie spice, 1 teaspoon cinnamon, ½ teaspoon ground ginger, 1 teaspoon baking powder
- Add the dried cranberries and chopped pecans and stir well to combine thoroughly.¼ cup dried cranberries, 3 tablespoons chopped pecans
- Using an 10X10 pan, line with parchment paper and lightly mist with non-stick spray.
- Add the batter to the pan and press down until you have one even layer of batter.
- Optional: Add additional dried cranberries and pecans to the top
- Place in the oven and bake for 35 minutes
- Take out and allow to cool completely. Cut into 8 slices
Recipe Notes
Nutrition Information
How to serve
- Best texture: These pumpkin oatmeal bars are at their best after chilling overnight in the fridge so they fully set. They’re delicious hot, cold, or at room temperature, so enjoy them however you like.
- Toppings: Drizzle with your favorite nut butter. For extra indulgence, add a light drizzle of maple syrup.
- Frosted version: Want to take them over the top? Spread on a maple cashew frosting for a treat that tastes like dessert for breakfast.
- On the go: These bars hold together well, making them a great portable breakfast or snack option, even with their soft-baked texture.
Common questions
What is the best protein powder to use
I love using Promix Pea Protein or Octonuts Almond Protein when making this recipe. They both have minimal ingredients and the flavor is always amazing! If you aren’t using a sweetened protein powder, you may want to increase the maple syrup by 2 tablespoons.
Note that whey protein or collagen peptides will not absorb liquid like these vegan protein powders, so you may need less liquid if you choose to use those (I have not tested the recipe using these).
What if I don’t have protein powder?
If you don’t have a vegan protein powder, you can instead use 2/3 cup of ground oats or your favorite gluten free all-purpose flour.
How to store protein pumpkin bars
Store these in the fridge in a well-sealed container for up to 5 days.
You can also freeze these bars in a freezer safe container for up to 3 months. To get the best texture, be sure to first store these bars in the fridge until fully cooled. Once cool, wrap in parchment paper or wax paper and then store in a freezer safe container or bag.
Defrost in the fridge overnight or in the microwave using 15 second intervals until defrosted.
Delicious!! Doubled the spices and added a bit more pumpkin. Will definitely be making again!
I replaced the protein powder and non-dairy milk with a grass fed protein shake I had on hand and ground the rolled oats to flour. They turned out great, are moist and full of pumpkin spice goodness and satisfy my hunger. Definitely going to make them again.
So glad you loved them!
A nice, creamy protein smoothie–preferably chocolate–never gets old! I JUST bought pumpkin too!
I really like oatmeal raisin cookies.
I’m a fan of oatmeal with a little bit of sugar, milk, and butter, served with toast.
I love baked oatmeal with cinnamon and blueberries.
I really like to keep things simple. I like to enjoy oats cooked with either fresh or dehydrated fruit added in.
Love these chewy, soft and delicious bars. Love how full of flavors and nutritious pack these bars are! :)
I like making a berry banana breakfast bake on the weekends.
Great Treat! Thanks for sharing on My 2 Favorite Things on Thursday…hope to see you again this week!! Pinned!
Baked Oats
I usually make my morning oatmeal with a scoop of pumpkin & a handful of pecans.Sometimes I will also add dark chocolate chips or sliced banana.
I like to add pumpkin, cinnamon, protein powder and pb to my oatmeal!
I have a long-term relationship with oatmeal raisin cookies – they’re my fave!
I enjoy making oatmeal pancakes.