If you’re craving something cozy, wholesome, and just bursting with warm spices, you’re going to adore this Gingerbread Oatmeal Bars Recipe. I absolutely love how these bars come together with a perfect blend of gingerbread spices, tender pumpkin, and hearty oats. Whether you’re making breakfast, a snack, or a dessert, these bars hit that sweet spot between comforting and nutritious. Stick around, because I’m sharing all my tips to help you nail them perfectly every time.
Why You’ll Love This Recipe
- Rich Gingerbread Flavor: The warm spices and molasses create that classic gingerbread taste, without being overpowering.
- Hearty & Satisfying Texture: Using both blended oats and whole quick oats gives these bars a wonderful soft yet chewy bite.
- Naturally Sweetened: Dates, maple syrup, and coconut sugar team up for sweet, wholesome bars you won’t feel guilty about.
- Versatile & Easy: Perfect for make-ahead breakfasts, snacks on the go, or a cozy dessert—plus, they’re simple to prepare.
Ingredients You’ll Need
The ingredients here work beautifully together, blending cozy spices with pumpkin and wholesome oats for a nutrient-packed treat. When shopping, try to pick fresh, fragrant spices and good quality maple syrup for the best flavor.
- Quick oats: I use quick oats because they soften nicely without becoming mushy—perfect for these bars.
- Cinnamon powder: Pick fresh cinnamon for a warm, spicy kick.
- Ground ginger: This is the star of the gingerbread flavor, so don’t skimp!
- Baking powder: Helps give the bars a light rise and fluffy texture.
- Black pepper: Just a pinch adds a subtle complexity to the spice blend.
- Ground cloves: Adds an aromatic depth that pairs beautifully with ginger and cinnamon.
- Allspice: This rounds out the spice mix with hints of nutmeg and cinnamon.
- Coconut sugar (or brown sugar): Gives a mild caramel taste—coconut sugar adds a nice twist!
- Salt: Enhances all the flavors and keeps things balanced.
- Cardamom: A pinch adds an exotic and fragrant note.
- Eggs: Binds all ingredients together for those perfect bars.
- Oat milk: The liquid base that keeps things moist and nutty-flavored.
- Pumpkin puree: Brings moisture, texture, and a subtle earthiness.
- Medjool dates: Soaked to soften, these natural sweeteners give amazing depth.
- Molasses: Crucial for that authentic gingerbread taste and color.
- Maple syrup: Adds liquid sweetness and richness.
- Vanilla extract: Rounds out flavor with a smooth sweetness.
- Butter or baking spray: To grease your pan for an easy release.
Variations
I like to play around with these Gingerbread Oatmeal Bars Recipe depending on the season or what’s in my pantry. Feel free to swap spices or add-ins to make it your own—you’ll be surprised how flexible the recipe is!
- Nutty Boost: I often sprinkle chopped pecans or walnuts on top before baking for extra crunch and warmth.
- Vegan Version: Swap eggs for flax or chia egg substitutes and use a plant-based yogurt to keep that moist texture.
- Fruit Add-in: Diced apples or dried cranberries work fantastically for extra texture and tartness.
- Less Sweet: If you prefer, reduce the maple syrup slightly—these bars are still delicious with a touch less sweetness.
How to Make Gingerbread Oatmeal Bars Recipe
Step 1: Prep Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). I always grease my baking dish with butter—about an 8 x 8-inch square works best for thick, chewy bars. If you want thinner bars, you can use a 9 x 13-inch dish, but I love the chunkiness the smaller pan gives you.
Step 2: Blend the Dry Ingredients
Using a high-powered blender or food processor, combine 2 cups of the quick oats along with cinnamon, ground ginger, baking powder, black pepper, cloves, allspice, coconut sugar, salt, and cardamom. Blend until everything is finely ground and well mixed. This step is key for making the bars tender and ensuring the spices are evenly distributed—trust me, your taste buds will thank you.
Step 3: Mix the Wet Ingredients
Next, pour the dry mixture into a large bowl. Rinse your blender and add the eggs, oat milk, pumpkin puree, soaked Medjool dates (don’t skip soaking—they soften the dates for super smooth blending!), molasses, maple syrup, and vanilla extract. Blend this until smooth and combined.
Step 4: Combine and Fold in Whole Oats
Pour the wet ingredients into the dry bowl and stir everything together until smooth and uniform. Now, gently fold in the remaining 2/3 cups of whole quick oats with a spatula. This little trick gives the bars a lovely chewy texture and some nice bite instead of being too mushy.
Step 5: Bake and Cool
Spread the batter evenly into your prepared pan, then bake for 25 to 30 minutes—or until the bars feel set in the middle and the top is golden brown. When I make these, I keep an eye on the edges so they don’t get too crisp. Once done, let the bars cool in the pan for 10 to 15 minutes before slicing into squares. This resting period lets them firm up so they don’t fall apart when you cut.
Pro Tips for Making Gingerbread Oatmeal Bars Recipe
- Soak Your Dates: I learned soaking dates makes the blending so much easier and prevents gritty bits in your batter.
- Use Quick Oats for Texture: Quick oats soften perfectly during baking without turning to mush, keeping bars tender but with just the right chew.
- Don’t Overmix: Once you add the whole oats, fold gently to avoid breaking down their texture.
- Cool Before Cutting: Patience here prevents crumbly bars, making slicing neat and effortless.
How to Serve Gingerbread Oatmeal Bars Recipe
Garnishes
I like to dust these gingerbread oatmeal bars lightly with cinnamon or powdered sugar before serving, which adds a pretty touch and a little extra warmth. Sometimes I drizzle a touch of maple syrup or a dollop of whipped cream for an indulgent finish—especially for dessert!
Side Dishes
For breakfast or a snack, pair these bars with a cup of hot chai tea or rich coffee and a bowl of fresh fruit like sliced apples or pears. I find the fruit’s natural juiciness balances the rich, spiced bars perfectly.
Creative Ways to Present
For holiday get-togethers, I like to stack these bars on a rustic wooden board with festive garnishes like cinnamon sticks, star anise, and little bowls of molasses or maple syrup on the side. Wrapping individual bars in parchment tied with twine makes for a fantastic homemade gift, too!
Make Ahead and Storage
Storing Leftovers
I store leftover bars in an airtight container at room temperature for up to 3 days; they stay soft and flavorful. If your kitchen is warm, I keep them in the fridge instead, but let them come to room temp before eating so the spices and texture pop.
Freezing
These bars freeze beautifully! I cut them into squares, wrap individually in parchment, and place in a freezer-safe container. When I want a quick snack, I just thaw one at room temp or microwave it for 20 seconds for a warm treat.
Reheating
To reheat, I pop a bar in the microwave for about 15-20 seconds or warm it in a low oven wrapped in foil for about 5 minutes. This refreshes their softness and releases those lovely gingerbread aromas once again.
FAQs
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Can I use rolled oats instead of quick oats in the Gingerbread Oatmeal Bars Recipe?
While rolled oats can work, quick oats are preferred here because they soften better during baking and create a more tender bar. Using rolled oats may result in a chewier, denser texture. If that’s your preference, go for it but expect a different mouthfeel.
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Is it okay to replace pumpkin puree with another ingredient?
Absolutely! Sweet potato puree or mashed banana can be excellent substitutes if you don’t have pumpkin puree. They add moisture and mild sweetness, though the flavor will change slightly. Just make sure to keep the moisture ratio consistent.
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Can I make these bars gluten-free?
Yes, simply use certified gluten-free quick oats and ensure all your other ingredients are gluten-free certified. These bars naturally lean toward gluten-free but cross-contamination in oats can be a concern, so double-check packaging.
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How long do Gingerbread Oatmeal Bars last?
Stored in an airtight container, they last about 3-4 days at room temperature and up to a week in the fridge. For longer storage, freezing is your best bet.
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Can I add nuts or dried fruit to this recipe?
Definitely! Adding chopped nuts like walnuts or pecans, or dried fruit like cranberries or raisins adds wonderful texture and flavor. Fold them in with the whole oats before baking to distribute evenly.
Final Thoughts
I have to say, this Gingerbread Oatmeal Bars Recipe has quickly become one of my absolute favorites for the cooler months. There’s something deeply comforting about those spices mingling with pumpkin and oats that feels like a warm hug on a plate. Whenever I make these, my family goes crazy for the flavor and texture, and it feels so good serving something that’s wholesome yet delicious. I really hope you try this recipe soon—you won’t regret filling your kitchen with this beautiful gingerbread aroma and biting into those soft, chewy bars!
Print
Gingerbread Oatmeal Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 9 bars 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Gingerbread Baked Oatmeal Bars are a cozy, wholesome treat perfect for breakfast or a snack. Packed with warm spices like cinnamon, ginger, and cloves, combined with pumpkin puree and natural sweeteners like dates, molasses, and maple syrup, these bars offer a delightful balance of flavors and a satisfying texture thanks to a blend of ground and whole quick oats. Baked to golden perfection, they’re easy to make and perfect for meal prepping or on-the-go eating.
Ingredients
Dry Ingredients
- 2 cups dry quick oats
- 2/3 cup dry quick oats (reserved)
- 4 teaspoons cinnamon powder
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon salt
- 1 pinch cardamom
Wet Ingredients
- 4 eggs
- 1 cup oat milk
- 7.5 ounces pumpkin puree (half of a 15-ounce can)
- 4 Medjool dates, soaked 15 minutes in warm water
- 2 tablespoons molasses
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- Butter or baking spray, for greasing
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease an 8 x 8-inch square baking dish with butter or baking spray for thicker bars (recommended) or use a 9 x 13-inch dish for thinner bars.
- Make dry spice oat blend: In a high-powered blender or Vitamix, combine 2 cups dry quick oats, cinnamon, ginger, baking powder, black pepper, cloves, allspice, coconut or brown sugar, salt, and cardamom. Blend until finely ground and well combined into a uniform spice-oat mixture.
- Blend wet ingredients: Pour dry mixture into a large mixing bowl. Next, in the blender, combine eggs, oat milk, pumpkin puree, soaked Medjool dates, molasses, maple syrup, and vanilla extract. Blend until smooth and well combined.
- Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Mix thoroughly using a spatula or spoon until the batter is smooth and evenly incorporated.
- Fold in whole oats: Gently fold the reserved 2/3 cup whole quick oats into the batter using a spatula to add texture without overmixing.
- Transfer and spread batter: Pour the batter into the prepared baking dish and spread it out evenly to the edges.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the bars are set in the center and the top has turned golden brown.
- Cool and cut: Remove the baking dish from the oven and allow the bars to cool for 10 to 15 minutes in the pan. Then cut into squares for serving.
- Serve: Enjoy these gingerbread baked oatmeal bars warm or at room temperature as a nutritious breakfast or snack.
Notes
- Use quick oats: The slower cooking oats will result in a chewier texture, so quick oats are preferred for the right consistency.
- Adjust sweetness: The recipe includes multiple sweeteners (dates, molasses, maple syrup, sugar) so feel free to adjust quantities to your taste preference for more or less sweetness.
- Soak dates: Soaking the Medjool dates in warm water softens them, making them easier to blend smoothly into the batter.
Nutrition
- Serving Size: 1 bar (1/9 of batch)
- Calories: 230 kcal
- Sugar: 13 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 55 mg
