Pumpkin Chocolate Chip Oat Bars
Soft, chewy, and full of warm fall flavors, these Pumpkin Chocolate Chip Oat Bars are the ultimate seasonal treat. Perfect with your morning coffee or as an afternoon snack, they’re wholesome, comforting, and just sweet enough.
There’s something undeniably comforting about the way pumpkin transforms baked goods into soft, fragrant slices of autumn. Paired with hearty oats and the richness of semi-sweet chocolate, these Pumpkin Oat Bars strike the perfect balance between indulgence and nourishment. Each bite layers warm spices, tender crumb, and just the right touch of sweetness—an ode to cozy mornings and golden fall afternoons.
What makes these bars especially inviting is their versatility. They’re wholesome enough to enjoy as breakfast bars, yet decadent enough to serve as dessert with a drizzle of warm caramel or a dollop of whipped cream. Simple to make and endlessly satisfying, they’re the kind of treat that feels both rustic and refined, capturing the essence of the season in every square.
Looking for more pumpkin recipes? Check out my Pumpkin Bars with Salted Caramel Cream Cheese Frosting, Chocolate Chip Pumpkin Muffins, Baked Pumpkin Oatmeal, and Protein Pumpkin Muffins!
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Why You'll Love This Recipe
- Versatile - these bars are filling and healthy enough for breakfast or a snack, and delicious and sweet enough for dessert!
- Easy - this is an easy and simple bar recipe that comes together super quickly.
- Fall-Inspired - if you're craving a cozy fall treat, these Pumpkin Chocolate Chip Oat Bars are perfect for a chilly fall day!
Ingredients
White Whole Wheat Flour - I love the whole grains that white whole wheat flour adds, while keeping these bars light and fluffy.
Old Fashioned Oats - rolled oats are great in these oat bars. They are hearty and healthy. You can make these gluten free by using gluten-free oats and one-for-one flour.
Baking Soda and Salt - baking soda helps these bars rise and salt helps enhance the flavor.
Spices - I use pumpkin pie spice and cinnamon for a pumpkin-spiced oat bar!
Flaxseed - ground flaxseed adds omega-3 fatty acids which are great for heart health.
Brown Sugar - the main sweetener in these bars.
Milk - I use unsweetened almond milk.
Vanilla Extract - to add warm vanilla flavor.
Eggs - Egg help hold the ingredients together, giving the bars structure so they don’t crumble apart.
Oil - I've made these using melted coconut oil and vegetable oil, both with great results. If using coconut oil, just melt it in the microwave and measure it from a melted state.
Please refer to the recipe card for the complete list of ingredients.
Variations
Different Add Ins - instead of chocolate chips you could add in pecans, walnuts, dried cherries, cranberries, or omit add-ins.
Different Flour - if you have a hard time finding white whole wheat flour, you can use a mixture of whole wheat flour and all-purpose flour, or just all whole wheat or all all-purpose flour.
Dairy-Free - you can make these dairy free by using almond milk.
Different Sweetener - instead of brown sugar you could use coconut sugar.
Make Lactation Bars - you can replace 2 tablespoons of the flour for 2 tablespoons of brewers yeast to make these into Lactation Bars.
Step by Step Instructions
Photo 1. In a bowl, add the wet ingredients - milk, oil, eggs, vanilla, pumpkin, and sugar.
Photo 2. Whisk until well combined.
Photo 3. In a separate bowl, whisk together the dry ingredients.
Photo 4. Add the dry ingredients to the wet ingredients and mix until just combined.
Photo 5. Stir in the chocolate chips.
Photo 6. Transfer the batter to a greased 9x13" baking dish and spread out evenly. Top with additional chocolate chips, if desired. Bake at 350 degrees for 35-40 minutes, until baked through.
Expert Tips
Storage - you can store these in the baking pan covered with plastic wrap, or cut into squares and store in an airtight container in the fridge or counter. These will last about a week in the fridge and 4-5 days on the countertop.
Grease the Pan - be sure to grease the baking pan well so these bars do not stick.
Let them cool completely before slicing – they’ll hold together better and develop a chewier texture.
Use pumpkin purée, not pumpkin pie filling – this keeps the flavor pure and lets you control the sweetness and spice.
Don’t over mix the batter – stirring just until combined keeps the bars tender instead of dense.
Recipe FAQs
Yes, but the texture will be softer and less chewy. Old-fashioned oats give the bars more structure.
Absolutely! Just use certified gluten-free oats and substitute the flour with a 1:1 gluten-free baking blend.
Yes — substitute each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water) or ¼ cup applesauce for a plant-based version.
Other Pumpkin Recipes to Consider...
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Pumpkin Chocolate Chip Oat Bars
Ingredients
- 1 ¾ cups white whole wheat flour
- 2 cups old fashioned oats
- ½ cup flaxseed ground
- ¾ cup brown sugar
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 ½ teaspoon pumpkin pie spice
- 14 ounce can pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup coconut oil measured in melted state
- ¾ cup milk I used unsweetened vanilla almond milk
- 2 teaspoons vanilla
- 1 ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Spray 9x13" baking dish with cooking spray.
- In large bowl combine flour, oats, flax, brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice.
- Stir well to combine.
- In medium bowl, whisk together pumpkin puree, eggs, coconut oil, milk, and vanilla.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in chocolate chips.
- Pour into prepared baking dish and bake in preheated oven for 38-42 minutes, until slightly golden and toothpick comes out clean from the middle.
- Let cool completely.
- Cut into bars and enjoy!
I did the EXACT SAME THING when my baby girl got her shots. I had to turn away from everyone because I was embarrassed that I was crying. Luckily she stopped crying immediately when I nursed her. You're not being dramatic. I think most, if not all, moms feel this way. I'm making my husband go to all the appointments where she gets shots. It helps a little.
Ahhh so glad I'm not the only one! Thanks Michaela 🙂
Pour little guy! I would probably be a mess!
Looks like we both have pumpkin and chocolate on the brain today! These look great!
Haha yes! Great minds think alike 🙂
Poor guy. 🙁 These bars look awesome. I am so ready for pumpkin season it is ridiculous. I have to make these to kick it off!
I am too, Julia!! Thanks!
Watching those shots gets me every time!! Parenting is hard 🙂 I love the oats in these bars! They look lovely 🙂
These look amazing! Can't wait to try them!! And I have a little parenting tip for ya, you actually don't have to vaccinate your little guy!! Especially during the first year of life when you are nursing. He gets all that incredible immunity from you. Look into a delayed or spaced out schedule and you'll save you and Lars a lot of pain...maybe more than you even intend to ????
I can see myself making these over and over again this season!!
What a great way to use the pumpkin, really love this recipe. Is it possible to use a butternut squash too. I will make my own pumpkin puree, is it better to roast the pumpkin and then puree or boil in salted water?
Many Thanks
Christopher
I have had best experience roasting and pureeing. Good luck!