• Vegan Pumpkin Chocolate Chip Oatmeal Bars (gluten-free)

    Vegan Pumpkin Chocolate Chip Oatmeal Bars made with gluten-free and simple ingredients! 

    Vegan Pumpkin Chocolate Chip Oatmeal Bars made with gluten-free ingredients for a healthy breakfast or snack bar!Vegan Pumpkin Chocolate Chip Oatmeal Bars made with gluten-free and simple ingredients! 

    YOU GUYS! These healthy pumpkin oatmeal bars are EVERYTHING!

    I had zero intention of adding this recipe to the blog. But then I get all crazy and started swooning over these Vegan Pumpkin Chocolate Oatmeal Bars and had to share this recipe.

    I wanted to use up leftover pumpkin I was using for my Paleo Pecan Crumble Pumpkin Loaf and remember those insanely good Vegan Chocolate PB Oatmeal Bars I made awhile back. This recipe is so easy to modify and next think you know, these pumpkin bars are born!

    So I am pretty much a sucker for anything pumpkin and chocolatey and to be honest, there is nothing more comforting than a cozy oatmeal bar when I am freezing my tush off and want a warm chocolatey snack of sorts.

    What I absolutely love about these bars is that there is very little added sugar. I use just 2 tablespoons of maple syrup to sweeten the bars. But if you want to make them a little sweeter, just add an extra couple of tablespoons of maple syrup and use sweetened chocolate chips.

    These bars are so dreamy served warmed up and with a little yogurt on the side. Or they are even delicious as is. I have a feeling these will be a hit for Thanksgiving morning for breakfast, which is why I wanted to share with you ASAP!

    I cannot wait to hear what you think. Don’t forget to tag me on instagram so I can see them too 🙂



    Oat flour

    Almond milk

    Pumpkin puree

    Peanut butter – this one is SO GOOD!

    Maple Syrup

    Dark Chocolate – code RACHL for free shipping

    Vegan Pumpkin Chocolate Chip Oatmeal Bars made with gluten-free and simple ingredients! Vegan Pumpkin Chocolate Chip Oatmeal Bars made with gluten-free and simple ingredients! 


    Vegan Pumpkin Chocolate Chip Oatmeal Bars (gluten-free)

    5 from 1 reviews

    • Author: rachel mansfield
    • Yield: 9 bars 1x
    • Category: gluten-free, vegan, dairy-free
    • Cuisine: snack, dessert, bar


    • 1 cup old fashioned oatmeal
    • 1 cup oat flour (can sub gf flour too)
    • ½ teaspoon baking powder
    • Sprinkle of cinnamon
    • Splash of vanilla extract
    • 3/4 cup almond milk (or milk of choice)
    • 1/2 cup pumpkin puree (canned pumpkin)
    • 1/3 cup creamy peanut butter (creamier the better)
    • 2 tablespoons of maple syrup
    • 1 bar of midnight chocolate (see above for what I use)


    1. Preheat your oven to 350 degrees
    2. Grease an 8×8 baking dish
    3. Combine oatmeal, oat flour, baking powder, cinnamon, vanilla extract and almond milk together and mix well
    4. In a separate bowl, add the maple syrup, pumpkin and peanut butter together and mix with hand mixer or a wooden spoon until well combined
    5. Mix the wet ingredients with dry and fold in chocolate
    6. Bake for about 20 minutes
    7. Let the bars cool for about 20-30 minutes
    8. Cut & enjoy!

    xx, Rach






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  • Reply Abby November 16, 2017 at 8:13 pm

    Can you sub almond flour or coconut flour for oat flour?!

    • Reply Rachel November 16, 2017 at 8:33 pm

      haven’t tried!! LMK if you do! xx

  • Reply Michelle November 16, 2017 at 9:23 pm

    Is the peanut butter flavor in the bars very strong? Not a huge fan but don’t mind if it’s faint! If not, could I substitute it with another nut butter?

    • Reply Rachel November 17, 2017 at 1:58 pm

      you can use any nut butter! xoxo

  • Reply Katrina November 17, 2017 at 10:40 am

    Your no bake freezer cookies are currently in my freezer right now, but I’ll be making these next for dessert! Love all your desserts!! I’ve made many 🙂

    • Reply Rachel November 17, 2017 at 1:58 pm

      awww thanks babe!

  • Reply Monica November 17, 2017 at 7:57 pm

    Do quick cooking oats work instead of old fashioned?

    • Reply Rachel November 18, 2017 at 7:44 pm

      i haven’t tried! i don’t see why not

  • Reply The Weekender 11/18 - Oats & Rows November 18, 2017 at 8:05 am

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  • Reply My Favorite Healthy and Sweet Thanksgiving Recipes - rachLmansfield November 19, 2017 at 7:00 am

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  • Reply Olivia November 20, 2017 at 5:19 pm

    Is it possible to cook this recipe with the ingredients as-is as a skillet cookie?

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  • Reply Amy November 28, 2017 at 7:58 pm

    Do you put the two different Mixtures in layers and then bake or mix all together?

    • Reply Rachel November 28, 2017 at 9:22 pm

      yes mix together!! then bake

  • Reply Zoe November 28, 2017 at 10:25 pm

    Do you cook the oatmeal and then combine it with the oat flour baking powder etc? Or is it just raw rolled oats that you add to the oat flour? Thanks!!!!

    • Reply Rachel November 29, 2017 at 6:44 pm

      nope rolled oats!

  • Reply Mandy November 29, 2017 at 6:42 am

    Do you think Tapioca flour would work here?

  • Reply Leslie December 1, 2017 at 7:36 pm

    How would you store these? Do you need to refrigerate?

    • Reply Rachel December 2, 2017 at 4:03 pm

      in an airtight container! i leave them out but fridge works and you can freeze too for a couple months! xo

  • Reply Madison Bailey January 7, 2018 at 6:47 pm

    How many calories would you say is in one of these bars?

    • Reply Rachel January 7, 2018 at 9:54 pm

      i don’t count calories for recipes (or anything ever!) but you can definitely input this into a calculator to do. xoxo

  • Reply The Best Healthy Pumpkin Recipes - rachLmansfield September 8, 2019 at 8:12 pm

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