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Baked oatmeal meets energy bites in this easy 5-ingredient oatmeal pumpkin bites recipe! They’re easy to make & ready to enjoy in about 30 minutes.
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Why you’ll love this family favorite recipe!
These simple, bite-sized oatmeal pumpkin bites are perfect for using leftover canned pumpkin puree this fall (especially after whipping up a batch of vegan pumpkin waffles, vegan pumpkin scones, or pumpkin oatmeal muffins)!
These healthy pumpkin bites are made with simple whole foods like pumpkin, energy-boosting oats, and applesauce, with no added sugar, flour, oil, or dairy. Baked in muffin cups, they have crisp edges and a soft, chewy center. They’re easy to customize, sturdy enough to grab and go, kid-approved, freezer-friendly, and great for busy mornings or post-workout snacks. Cozy, filling, and full of fall flavor!
You might also enjoy pumpkin overnight oats, vegan pumpkin cake, or vegan pumpkin bread!
And if you’re looking for more bite-sized recipes, try out these easy cucumber bites or chocolate chip banana bites.
Ingredient Notes
A small pinch of salt also helps bring out the flavors in the pumpkin baked oatmeal cups.
What could I add to Pumpkin Bites?
- Vegan chocolate chips (Up to ½ cup of dairy-free milk, dark, or white chocolate)
- Nuts/seeds (For crunch and nutrients, like raw/toasted pecans, walnuts, pumpkin seeds, sunflower seeds, flaxseed, chia seeds, etc.)
- Orange zest (Add about one tablespoon)
- Sweetener (Add maple syrup, coconut sugar, brown sugar, etc. Add more oats if needed)
- Vanilla extract (Just ½-1 tsp)
- ‘cheesecake’ filling: (Combine maple syrup + vegan cream cheese and dollop into the oatmeal cups before baking)
- Baking powder: (A large pinch)
- Nut Butter: (Replace 2-3 tbsp of pumpkin puree with almond or peanut butter for pumpkin protein bites)
How to Make Pumpkin Oatmeal Bites
Step 1: First, preheat the oven to 350F/175C and lightly grease or line a muffin tin. Pulse the oats in a food processor/blender into a coarse flour.
Step 2: Add the pumpkin puree, applesauce, cinnamon, and coconut. Blend until smooth.
Step 3: Stir/fold in the raisins, then spoon into the muffin tin, filling each cup halfway.
Step 4: Bake the pumpkin oat bites for 18-20 minutes, or until visibly set on top. Leave to cool for at-least 5 minutes before removing from the pan. Enjoy!
To serve: Enjoy at room temperature or microwave for 20–30 seconds. Optional toppings include apple butter, nut butter, coconut butter, or vegan chocolate butter.
FAQs
Yes, but it’s often wetter than canned versions and requires straining through a cheesecloth-lined sieve for 45-60 minutes (or longer) to remove excess moisture.
Yes, but increase the baking time to 24-28 minutes.
Sure! For pumpkin oatmeal bars, double the recipe and bake it in a parchment-lined 8-inch square baking tray. Adjust baking time accordingly.
I don’t recommend it as the oats will absorb all the liquid, becoming dry.
Pro Recipe Tips
- Tweak to taste: Add more spice and/or a touch of sweetness, as well as play around with your favorite mix-ins.
- When blending the oats: Pulse them into coarse oat flour. You don’t want to lose all texture, but want it fine enough to bind the pumpkin oatmeal energy bites.
- Avoid overbaking: Otherwise, the pumpkin bites may be dry.
Storage Instructions
Store: In an airtight container at room temperature for 2-3 days or in the fridge for up to a week (remove from fridge a few minutes before enjoying).
Freeze: Flash freeze until solid and transfer to a Ziplock/Stasher for up to 3 months. Thaw in the fridge overnight, on the counter for a few hours, or in a microwave.
More Vegan Pumpkin Recipes
Vegan Desserts
Easy Pumpkin Pudding
Vegan Desserts
Vegan Pumpkin Cake
Vegan Desserts
Easy Pumpkin Bundt Cake
Vegan Desserts
Vegan Pumpkin Chocolate Chip Muffins
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Oatmeal Pumpkin Bites
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Ingredients
- 2 cups old-fashioned oats
- ¾ cup pumpkin purée
- ¾ cup unsweetened applesauce
- 1 ½ teaspoons cinnamon
- ½ cup coconut flakes
- ¾ cup raisins
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a muffin tin or line it with silicone liners.
- Add the oats to a food processor and pulse until they become a coarse flour.
- Add the pumpkin purée, applesauce, cinnamon, and coconut flakes to the processor. Blend until a smooth batter forms.
- Transfer the batter to a bowl and stir in the raisins by hand.
- Spoon the batter into the prepared muffin tin, filling each cup about halfway.
- Bake for 18 to 20 minutes, or until the tops are set.
- Allow them to cool in the pan for a few minutes before removing.
Notes
- Tweak to taste: Add more spice and/or a touch of sweetness, as well as play around with your favorite mix-ins.
- When blending the oats: Pulse them into coarse oat flour. You don’t want to lose all texture, but want it fine enough to bind the pumpkin oatmeal energy bites.
- Avoid overbaking: Otherwise, the pumpkin bites may be dry.
