Pumpkin Chocolate Chip Oatmeal Bars

113 cal, 16C/4F/3P/8S.

Oatmeal breakfast bars that are sweetened with pumpkin and dotted with lots of chocolate. These are pretty sweet so they could pass as dessert too!

There’s never a day in Fall that there isn’t a half empty can of pumpkin in my fridge. I can’t trash food to save my life so all pumpkin must get used up somehow. These bars are the perfect opportunity to do exactly that. I used only 1/2 cup of pumpkin puree in this, but this was just enough to give them that perfect pumpkin spice kick!

Made with pumpkin, egg, oats, nut/seed butter, coconut sugar and chocolate, there’s nothing in them that isn’t worthy of a wholesome breakfast or snack, yet they’re sweet enough to bring to a Fall potluck as dessert. In my opinion at least. You’ll have to taste them yourselves!


  • 1 egg beaten (I haven’t tried it but a flax egg might work here)
  • 1/4 cup creamy nut/seed butter (I used peanut butter but cashew or almond will be more neutral tasting) (64 g)
  • 1/2 cup pumpkin puree (120 g)
  • 1/4 cup + 2 tbsp any sugar (I used coconut sugar, 72 g)
  • 2 tbsp any milk (I used unsweetened almond milk) (30 g)
  • 1/2 tsp vanilla extract
  • 3/4 cup white whole wheat flour (equal weight all purpose or oat flour will work too) (90 g)
  • 1 cup rolled oats (80 g)
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin spice
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup + 2 tbsp semisweet chocolate chips (90 g)

Makes 16 squares. Preheat oven to 375F and line an 8×8 baking sheet with parchment. Blend together the egg, nut butter, pumpkin, milk, vanilla, sugar. Whisk together flour, oats, spices, salt, baking soda. Mix the two until combined. Fold in 1/4 cup chocolate chips. Pour into pan, sprinkle the rest of the 2 tbsp chocolate on top. Bake for 25 minutes until the center is set and the top is browned. Cool completely and cut into 16 bars. Bars can be kept in the fridge or room temperature.

Hope you love this recipe and tag me on Instagram with your pictures! ❤

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

6 thoughts

  1. Hi! I’m going to make these this weekend. How long do they stay good at room temp/in the fridge, and can I freeze leftover? Thanks!


    1. Hi Cara! I’m so glad you’re interested in this recipe! I keep my muffins refrigerated for longest keep, and yes you can definitely freeze them and let them come to room temperature or microwave! Let me know how this goes, also notice that my blog is in the process of moving to http://www.plentysweet.net ❤️😊


    1. This is SO great to hear Abby! this one is one of my favorite recipes for sure! ❤️ please notice that I’m moving this blog to plentysweet.net which is WAY better and remember to sign up for my mailing list!!


    1. that is the BEST to hear, thank you so much for the feedback! ❤️ please note that we’re moving to plentysweet.net a much nicer website that i’ve been working on 😊❤️


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