Breakfast
Freeflourish
Gluten-Free Pumpkin Spice Breakfast Bars
By Freeflourish Editorial TeamPublished Apr 7, 2026 | Updated Jun 30, 2026
American
28 mins
glutenfreedairyfreenutfree30minutesorlessbudgetfriendlyeasyseasonal
Gluten-Free Pumpkin Spice Breakfast Bars with measured ingredients, 28-minute timing, 12-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
10 min
Cook
18 min
Total
28 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 large egg (or flax egg for vegan option: 1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 1/2 cups gluten-free rolled oats (certified gluten-free)
- 1 cup brown rice flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional
- 1/4 cup dairy-free chocolate chips or dried cranberries
Instructions
-
Preheat oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
-
If using flax egg, combine ground flaxseed with water in a small bowl and let sit for 5 minutes until thickened.
-
In a large bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and the egg or flax egg until well combined.
-
In a separate bowl, mix gluten-free rolled oats, brown rice flour, pumpkin pie spice, baking soda, and salt.
-
Add dry ingredients to wet ingredients and stir gently until just combined. Fold in optional dairy-free chocolate chips or dried cranberries if using.
-
Transfer batter to the prepared pan and spread evenly, pressing lightly with a spatula.
-
Bake for 16-18 minutes until edges are golden and a toothpick inserted in the center comes out clean.
-
Cool completely in the pan on a wire rack before lifting out and slicing into 12 bars.
-
Store bars in an airtight container at room temperature for up to 3 days or refrigerate up to a week. These bars freeze well for up to 3 months.
Tips
Allergen Overlap Note
Use certified gluten-free rolled oats and check the brown rice flour, baking soda, spices, chocolate chips, and dried cranberries for gluten-free labeling. Line the pan with fresh parchment and use clean bowls, measuring cups, and a spatula that have not touched wheat flour or regular baked goods.
Texture Expectations
These bars should be moist, chewy, and a little dense because pumpkin puree, oats, and brown rice flour do not create the same stretchy crumb as wheat flour. Let the pan cool completely before slicing so the oat structure firms up and the edges cut cleanly.
Dining With Non-GF Family Note
Serve these bars on a separate plate with their own tongs if other breakfast breads or muffins are on the table. They are sweet and spiced enough for everyone, so offer regular toppings or yogurt on the side instead of mixing non-gluten-free extras into the bars.
Storage and Reheating
Store the cooled bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 1 week. For longer storage, freeze individually wrapped bars for up to 3 months and thaw overnight in the refrigerator.
Enjoy chilled, at room temperature, or gently warmed for 10-15 seconds in the microwave. If reheating from the refrigerator, keep the bar on a clean gluten-free plate to avoid cross-contact.
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