My Pumpkin Oat Bars with Chocolate Chunks and Pecans are incredibly easy to bake! They’re dense and chewy, full of seasonal fall flavor, and subtly sweet thanks to the chocolate and brown sugar. Plus, they feature the new Protein Oats from Bob’s Red Mill. Keep scrolling to learn more and get the full recipe!

Disclosure: This post is sponsored by Bob’s Red Mill. I was compensated for my time. As always, thank you for supporting the partners who support Street Smart Nutrition!

A stack of three pumpkin oat bars is stacked in front of a dark black background and displayed among other bars as if they were just sliced. The texture is dense and crumbly with visible chunks of chocolate and pecans mixed throughout

When it comes to fall flavors, pumpkin remains a classic for good reason! While I tend to skew towards more savory pumpkin recipes, I have no complaints any time pumpkin is featured alongside chocolate and pecans.

These Pumpkin Oat Bars were such a hit when I was testing the recipe, and now that I’ve dialed it in I can’t wait to share the final version with you!

Why You’ll Love My Pumpkin Oat Bars

When I say these easy pumpkin oat bars are a breeze to make, I truly mean it! But it’s not the only reason to love them. Here are a few more way they stand out:

They store well in the fridge or freezer, making them a good option for prepping snacks or breakfast to enjoy later.
This baking recipe is approachable and simple, so no professional-level baking skills required.
It’s super simple to customize based on how intense you want the sweetness or pumpkin pie spice.

But before we get into the recipe details, let me highlight a few exciting things about one of the main ingredients: protein oats!

Bob’s Red Mill Protein Oats

As a registered dietitian, I’m always looking for nourishing ingredients that taste great and fit my lifestyle. And I am always asked about simple ways to add more protein, especially at breakfast or with plant-based recipes. Oats and other whole grains are a good source of fiber and I already use them in some of my favorite recipes.

So naturally I was thrilled when Bob’s Red Mill rolled out (no pun intended) their new Protein Oats! After trying them for myself, they passed the taste test with flying colors. Dense and hearty, but so versatile and filling and they’re a great addition to my pantry.

They’re made with just one simple ingredient: whole grain rolled oats. It’s a unique cultivar of oats that have 50%-60% more protein than regular oats. That’s 9-10 grams per serving. And the process took years, ensuring only the highest quality grains with the most protein made the cut. Like all other Bob’s Red Mill products, you can trust they will deliver great taste in a wholesome packaged. The Protein Oats are gluten-free and non-GMO if that’s something you look for on labels, and they come in both a conventional and organic option.

Street Smart Nutrition Tip: The Organic Protein Oats have 50% more protein per serving than regular oats (9 grams) while the conventional Protein Oats have 60% more protein per serving than regular oats (10 grams).

A small ceramic ramekin full of Bob's Red Mill Protein Oats sits on a kitchen countertop with a bag of the protein oats in the background along with various other baking ingredients and small prep bowls

Click HERE to check out their website to learn more, find delicious recipe inspiration for the fall season, or use their store locator to shop.

Ingredients for Pumpkin Oat Bars

In addition to the oats, you will also need:

Canned pumpkin. Make sure this is pureed pumpkin, not pumpkin pie filling. The cans of pumpkin puree are usually found right next to pie filling in the grocery store but they are not the same thing!
All-purpose flour
Baking powder, salt, and pumpkin pie spice
Two large eggs
Brown sugar
Coconut oil. This is solid at room temperature, but set your container in some warm water before mixing to soften it if needed. Coconut oil is subtly sweet and keeps the baked texture from being too dry.
Vanilla extract
Chopped pecans
Chocolate chunks. Try with milk chocolate, semi-sweet chocolate, or dark chocolate depending on your preference. And while I prefer the look and feel of chunks, you can easily swap for an equivalent amount of chocolate chips.

A square baking sheet with silver handles sits in front of the ingredients of making easy pumpkin oat bars, with a piece of white parchment paper lining the inside of the baking pan

You will also need an 8″x8″ baking sheet and some parchment paper. And don’t forget all the usual kitchen tools, including measuring cups and spoons, a cutting board and sharpened knife, a couple of mixing bowls, and a soft silicone spoon or spatula for mixing and spreading.

How to Make Pumpkin Oat Bars

One of my favorite things about these easy Pumpkin Oat Bars is how simple they are to bake. Trust me, I’m not much of a baker but I designed this recipe with someone like me in mind. It’s pretty fool-proof so don’t worry if you make some adjustments here and there.

A small spatula rests on the side of a glass mixing bowls containing a mixture of oats, pureed pumpkin, brown sugar, pecans, and dark chocolate chunks, appearing bright orange in color and thick and sticky

Follow these step-by-step instructions:

Start by preheating your oven to 350 degrees F. Line your baking pan with parchment paper, leaving a small amount overhanging the edges for easier removal from the pan after baking. At this point, you can spray lightly with a nonstick cooking spray if you’re worried about the batter sticking to the sides.
Measure the dry ingredients (oats, flour, baking powder, pumpkin pie spice, and salt) and add to a large bowl. Stir together until mixed.
In a separate bowl, crack the eggs and whisk. Add the pumpkin puree to the beaten eggs, along with the brown sugar, coconut oil, and vanilla. Whisk until smooth and fully combined.
Add the wet ingredients to the large mixing bowl with the oats, along with the pecans and chocolate chunks. Fold together until well-mixed. The batter should appear chunky and thick.
Spread the oat mixture into the prepared pan and smooth into an even layer. Top with additional pecans and chocolate chunks (optional), and bake on the center rack of your preheated oven for 25 minutes.
Remove from the oven and allow to cool for 15-20 minutes. Grab the overhanging parchment paper to remove the bars from the baking pan and slice into squares. Serve warm or allow to cool fully before storing.

Pureed pumpkin has a lot of moisture, so the texture of the bars should not be overly dry. However, they will be a bit crumbly. This is especially true if you use a slightly larger 9″x9″ pan which will result in thinner bars. You can still use this option without buying new baking pans, but reduce the baking time by 5 minutes if you’re worried about an overly crumbly texture.

Overhead view of a stack of pumpkin oats bars topped with pecan pieces and dark chocolate chunks, sprinkled with flaky sea salt and displayed on a piece of white parchment paper

Serving and Storage Tips

There’s no special instructions needed to enjoy these oatmeal pumpkin bars! Once they’ve cooled enough to slice, you can enjoy them as is.

But if you’re looking to get a little more creative, here are some suggestions to start with:

Crumble one of the Pumpkin Oat Bars over a bowl of Greek yogurt.
Smear some peanut butter, almond butter, or cashew butter over the top for an especially satisfying version.
Pair with some fresh, frozen, or canned fruit. This is a great way to enjoy an extra serving of fruit alongside your sweet treat.
Or simply pair with some a hot cup of coffee or tea as part of your perfect breakfast.

These easy Pumpkin Oat Bars are best stored in the refrigerator. They will last up to one week in an airtight container. Before serving, you can set them out to take the chill off, but leaving them at room temperature for general storage should only be done if you plan to eat them the next day. If you see any signs of mold, be sure to throw them out and start over with a fresh batch.

Overhead view of a batch of pumpkin bars topped with chunks of chocolate and pecan pieces, sliced and arranged on a piece of white parchment paper

Can I freeze Pumpkin Oat Bars?

Yes! Not every recipe stores well in the freezer, but this one does.

If you double the batch or just have leftovers, you can wrap them tightly in cling wrap. Or, just layer them with parchment paper in an airtight container. Store for up to three months, and for best results let them thaw overnight before eating.

Pumpkin Oat Bars with Pecans and Chocolate Chunks

4.94 from 30 votes

Prep Time 10

Cook Time 30

Cooling Time 20

Total Time 1

Print Recipe Rate Recipe Pin Recipe

Servings: 16 bars

Equipment

square baking pan, 8×8"
large and medium mixing bowl
parchment paper
measuring cups and spoons

Ingredients

2 1/4 cups Bob's Red Mill Protein Oats
1/2 cup all purpose flour
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp kosher salt
2 large eggs
1 cup pureed pumpkin
1/4 cup brown sugar
2 tbsp coconut oil
1 1/2 tsp vanilla extract
1/2 cup pecan halves and pieces, roughly chopped
1/2 cup chocolate chunks, milk, semisweet, or dark chocolate

Instructions

Preheat the oven to 350 degrees F. Line the baking pan with parchment paper, leaving a small amount overhanging the edges for easier removal from the pan after baking.
Measure the dry ingredients (oats, flour, baking powder, pumpkin pie spice, and salt) and add to a large mixing bowl. Stir together until mixed.
In a medium mixing bowl, crack the eggs and whisk. Add the pumpkin puree to the beaten eggs, along with the brown sugar, coconut oil, and vanilla. Whisk until smooth and fully combined.
Add the wet ingredients to the large mixing bowl with the oats, along with the pecans and chocolate chunks. Fold together until well-mixed. The batter should appear chunky and thick.
Spread the batter into the prepared baking pan and smooth into an even layer. Top with additional pecans and chocolate chunks (optional), and bake on the center rack for 25 minutes.
Remove from the oven and allow to cool for 15-20 minutes. Grab the overhanging parchment paper to remove the bars from the baking pan and slice into squares. Serve warm or allow to cool fully before storing (see notes).

Notes

As written, the recipe yields 16 small 2 inch-square bars. If you want larger bars, cut into 9 squares.

If using a 9×9″ baking pan, reduce cooking time by 5 minutes to account for the thinner layer.

If eating within 1-2 days, store at room temperature in an airtight container on the countertop or in the pantry. Keep in the refrigerator for up to one week. If storing longer than that, freeze and use within three months, allowing frozen bars to thaw before eating.

Nutrition

Serving: 1 serving, Calories: 132 kcal, Carbohydrates: 18 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 3 g, Polyunsaturated Fat: 0.5 g, Monounsaturated Fat: 1 g, Trans Fat: 0.01 g, Cholesterol: 24 mg, Sodium: 115 mg, Potassium: 122 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 2420 IU, Vitamin C: 1 mg, Calcium: 38 mg, Iron: 1 mg

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Chocolate Pumpkin Bars, Pecan Pumpkin Bars, Pumpkin Oat Bars, Pumpkin Oatmeal Bars

I hope you enjoy this easy Pumpkin Oat Bar recipe as much as I do. If you try it before pumpkin season is over, be sure to leave a rating or comment to let me know what you think. You can also pin it to save for later or share with someone who loves all things pumpkin!

If you’d like to learn more about the sponsor of this post, be sure to visit Bob’s Red Mill. And as always, cheers to more fearlessly nourishing meals!