Gluten Free Pumpkin Spice Oatmeal Bars

The smell of pumpkin spice is practically synonymous with fall here in Texas. And while I adore a good pumpkin spice latte, sometimes I crave something a little more substantial. That’s where these Gluten Free Pumpkin Spice Oatmeal Bars come in! I’ve made this recipe countless times in my kitchen, tweaking it until it’s just right – the perfect blend of chewy oats, warm spices, and pumpkin goodness. These bars are easy to make, completely gluten-free, and a guaranteed crowd-pleaser. Get ready for a taste of autumn you can feel good about!

Why This Recipe Works

As a busy mom of two, I need recipes that are quick, easy, and delicious. These oatmeal bars check all those boxes! Here’s why they’re a winner:

• Quick & Easy: From start to finish, these bars come together in under an hour.
• Kid-Approved: Even my pickiest eater loves these! The subtle sweetness and comforting spices make them a hit.
• Make-Ahead Friendly: Perfect for meal prepping or baking ahead for a party. They store beautifully in the fridge or freezer.

Ingredients

• 2 cups gluten-free rolled oats
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (optional)

Ingredient Notes

Let’s chat ingredients! Using the right ones can make all the difference:

• Gluten-Free Rolled Oats: Make sure your oats are certified gluten-free if you have celiac disease or a severe gluten intolerance. Regular oats can sometimes be processed in facilities that also handle wheat.
• Almond Flour: Adds a nutty flavor and helps create a tender crumb. You can substitute with oat flour, but the texture might be slightly different.
• Pumpkin Puree: Be sure to use plain pumpkin puree, not pumpkin pie filling, which already has added sugars and spices.
• Maple Syrup: Adds natural sweetness and a delicious flavor. Honey can be used as a substitute, but it will slightly alter the taste.
• Coconut Oil: Adds moisture and a subtle coconut flavor. You can substitute with melted butter or another neutral oil if preferred.
• Chocolate Chips: Totally optional, but they add a little extra sweetness and decadence that everyone loves! I usually use dark chocolate chips, but milk or semi-sweet work great too.

Step-by-Step Instructions

Ready to get baking? Let’s do this!

1. Step 1: Preheat and Prep. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal. This is key to preventing sticking!
2. Step 2: Combine Dry Ingredients. In a large bowl, whisk together the gluten-free rolled oats, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Make sure everything is well combined so the spices are evenly distributed.
3. Step 3: Combine Wet Ingredients. In a separate bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, egg, and vanilla extract until smooth. I like to use a fork for this, but a whisk works just as well.
4. Step 4: Combine Wet and Dry. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! Overmixing can lead to tough bars. Gently fold in the chocolate chips, if using.
5. Step 5: Bake. Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. After testing this several times, I learned that checking the bars starting at 25 minutes is key to preventing them from drying out.
6. Step 6: Cool and Cut. Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and enjoy! I find it easiest to cut them when they are completely cool, but if you’re impatient (like me!), you can cut them when they are still slightly warm.

Expert Tips from My Kitchen

Here are a few tips and tricks I’ve learned along the way to ensure your oatmeal bars turn out perfectly every time:

• Don’t Overbake: Overbaked bars will be dry and crumbly. Check for doneness starting at 25 minutes. The toothpick should come out with a few moist crumbs, not completely clean.
• Use Room Temperature Ingredients: Using room temperature egg allows the batter to mix together more smoothly and evenly.
• Add Nuts or Seeds: Feel free to add a handful of chopped nuts (like pecans or walnuts) or seeds (like pumpkin seeds or sunflower seeds) for extra texture and flavor.
• Make it Dairy-Free: Simply use dairy-free chocolate chips to make this recipe completely dairy-free.
• Add a Glaze: For an extra touch of sweetness, drizzle the cooled bars with a simple glaze made from powdered sugar and milk (or dairy-free milk).
• Cut Neatly: For clean, even cuts, use a sharp knife and wipe it clean between each cut.
• Kid-Friendly Twist: Let your kids help decorate the bars with sprinkles or a drizzle of melted chocolate.

Storage & Meal Prep

These bars are fantastic for meal prepping or making ahead. Here’s how to store them:

• Storage: Store the cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Freezing: For longer storage, freeze the bars in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: If you want to warm them up, you can microwave them for a few seconds or heat them in a toaster oven.
• Meal Prep: These bars are perfect for packing in lunchboxes or enjoying as a quick and easy breakfast or snack throughout the week.

Substitutions & Variations

Want to mix things up? Here are a few substitutions and variations to try:

• Gluten-Free: As written, this recipe is gluten-free. Be sure to use certified gluten-free oats.
• Dairy-Free: Use dairy-free chocolate chips and ensure your ingredients don’t contain hidden dairy.
• Nut-Free: Substitute the almond flour with oat flour or a gluten-free all-purpose flour blend.
• Spiced Apple Oatmeal Bars: Swap the pumpkin puree for applesauce and adjust the spices accordingly (more cinnamon, less cloves).
• Cranberry Orange Oatmeal Bars: Add dried cranberries and orange zest for a festive holiday twist.
• Chocolate Chunk Oatmeal Bars: Use chocolate chunks instead of chocolate chips for a more decadent treat.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

I don’t recommend using quick oats as they will result in a mushier texture. Rolled oats provide a chewier, more satisfying bite.

How do I know when the bars are done?

The bars are done when a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake them, or they will be dry.

Can I use a different sweetener?

Yes, you can substitute honey or agave nectar for the maple syrup. Keep in mind that this will slightly alter the flavor.

Can I add nuts or seeds?

Absolutely! Adding chopped pecans, walnuts, or pumpkin seeds will add a nice crunch and boost of nutrients.

Are these bars kid-friendly?

Yes, my kids love these bars! The subtle sweetness and warm spices are a hit with even picky eaters. Plus, they’re a great way to sneak in some extra fiber.

Can I make these ahead of time?

Yes, these bars are perfect for making ahead! They store well in the fridge or freezer, making them a great option for meal prepping.

How do I prevent the bars from sticking to the pan?

Greasing and lining the pan with parchment paper is key to preventing the bars from sticking. Make sure to leave some overhang for easy removal.

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