Maple Pumpkin Oatmeal Breakfast Bars

Servings 2 servings


  • 1 ¼ cup Gluten-Free Oats
  • ½ cup Milk Alternative
  • ¼ cup Canned Pumpkin Puree
  • ¼ cup Maple Syrup
  • cup Coconut Oil melted
  • 1 Egg
  • ½ tsp Vanilla Extract
  • 1 tbsp Chia Seeds
  • ½ tsp Pumpkin Spice
  • ¼ tsp Baking Powder
  • tsp Baking Soda
  • tsp Salt
  • cup Pecans halved


  • Preheat oven to 350 degrees
  • Spray a baking pan with nonstick spray
  • Add 3/4 cup old fashioned oats to a food processor or blender then process until oats have turned into flour.
  • Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine.
  • Add remaining oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. 
  •  Fold in chopped pecans then pour batter into prepared baking pan
  • Bake for 35-40 minutes, or until the edges are golden brown and the center has set
  • Cool before slicing into bars then store in the refrigerator