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

★ Did you make this recipe? Please give it a star rating below!

Pumpkin Baked Oatmeal (High Protein)

Pumpkin oatmeal protein bars are soft-baked, cozy, and full of fall flavor. Made with pumpkin puree, oats, and protein powder, these bars are filling and satisfying enough for breakfast or a grab-and-go snack. They’re easy to make in one bowl, store well in the fridge, and even freeze beautifully, making them perfect for meal prep. Each bite is lightly sweet, warmly spiced, and sure to become a seasonal favorite

5 from 4 votes

Print Pin Save Saved! Rate

Prep Time: 5 minutes mins

Cook Time: 35 minutes mins

Total Time: 40 minutes mins

Servings: 8

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

This recipe can be made in an 8X8 pan if you do not have a 10X10, no changes are required for cooking time. 

Be sure to allow the bars to cool completely (at least 1-2 hours), overnight is best, before cutting. They will be incredibly soft and feel almost underdone right after baking. 

Store these pumpkin oatmeal bars in the fridge for up to 5 days or in the freezer for up to 3 months. 

This recipe uses a vegan protein powder, if you do not have vegan protein powder, use 2/3 cup oat flour and 2 tablespoons maple syrup in place of the protein powder. 

 

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

150

Fat

 

6

g

Carbohydrates

 

19

g

Fiber

 

4

g

Sugar

 

7

g

Protein

 

8

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

SHARE THIS POST!

If you liked this post, share it with your friends and family!

• 255

Author: Samantha Rowland

Course: Breakfast

Cuisine: American

Keyword: pumpkin breakfast bars, pumpkin oatmeal bars, pumpkin protein bars

DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!

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.

If you love this recipe, you should try

Single Serve Pumpkin Oatmeal

Pumpkin pancakes

Maple Pumpkin Butter

Carrot Cake Bake