Gingerbread Oatmeal Bars Recipe
If you’re craving a cozy, flavorful treat that feels like a warm hug on a chilly day, this Gingerbread Oatmeal Bars Recipe is just what you need. I stumbled upon this recipe a few winters ago and since then, it’s become my go-to snack for busy mornings or afternoon pick-me-ups. The blend of spices combined with hearty oats and a touch of pumpkin puree makes these bars both satisfying and a little special – perfect for when you want something wholesome yet indulgent.
These bars aren’t just tasty; they’re delightfully versatile, whether you’re packing them for work, school, or just enjoying them at home with a cup of tea. You’ll love how naturally sweetened and packed with flavors they are, without being too heavy or overly sugary. Trust me, once you try this Gingerbread Oatmeal Bars Recipe, it’ll quickly become a staple you’ll want to share with friends and family.
Ingredients You’ll Need
These ingredients come together to create a perfect balance of warmth, texture, and natural sweetness that makes the Gingerbread Oatmeal Bars so irresistible. I always recommend using good-quality spices for the best flavor, and don’t skip soaking the dates — it really helps with blending and adds a lovely, subtle sweetness.
- Dry quick oats: Using quick oats ensures the bars have a tender texture without feeling gritty. Plus, they cook up nicely in baking.
- Cinnamon powder: A staple for gingerbread, giving those signature spicy-sweet undertones.
- Ground ginger: Adds that classic zing of gingerbread — fresh and warming.
- Baking powder: Helps the bars rise slightly for a lighter bite.
- Black pepper: A little kick to balance the sweetness and spices — don’t skip it!
- Ground cloves: Intensifies the warm spice flavor, but use sparingly as it’s strong.
- Allspice: Enhances the depth of spice, making these bars feel truly homemade.
- Coconut sugar or brown sugar: Opting for coconut sugar gives a subtle caramel note while brown sugar is a great classic choice.
- Salt: Balances flavors and enhances the spices.
- Cardamom: Just a pinch adds a lovely floral aroma to the mix.
- Eggs: Binds everything together and adds protein for staying power.
- Oat milk: Keeps the bars moist and dairy-free.
- Pumpkin puree: Brings moisture and a gentle sweetness — plus that autumnal vibe.
- Medjool dates: Soaking them softens their texture and adds natural sweetness without refined sugars.
- Molasses: The heart of gingerbread flavor, giving those rich, gooey notes.
- Maple syrup: Adds smooth sweetness and complements the spices beautifully.
- Vanilla extract: Rounds everything out with warmth and depth.
- Butter or baking spray: For greasing your pan so the bars come out easily without sticking.
Variations
I love mixing things up with this Gingerbread Oatmeal Bars Recipe depending on the season or what I have on hand. Don’t hesitate to tweak the ingredients — personalization is part of the fun and makes the bars uniquely yours.
- Add-ins: Chopped nuts or dried cranberries are my favorites for a bit of crunch and tartness. Once, I tossed in some dark chocolate chips for a decadent surprise that everyone loved.
- Make it vegan: Swap eggs for flax eggs and use a plant-based butter or oil. I’ve done this successfully — just make sure your flax egg is well mixed so the bars hold together.
- Spice it up: If you like a bolder flavor, add a little extra ginger or cinnamon, or even a touch more black pepper for warmth.
- Seasonal twists: In summer, a teaspoon of lemon zest brightens the flavor beautifully.
How to Make Gingerbread Oatmeal Bars Recipe
Step 1: Prep and Soften the Dates
Start by soaking your Medjool dates in warm water for about 15 minutes to soften them. This step is super important to avoid any chewy chunks in your bars and helps when blending for a smooth mixture. While the dates soak, you can gather and measure out the dry ingredients.
Step 2: Mix Dry Ingredients
In a large bowl, combine your quick oats (reserve some for topping), cinnamon, ground ginger, baking powder, black pepper, cloves, allspice, coconut or brown sugar, salt, and cardamom. Mixing these well beforehand ensures that your spices and oats are evenly distributed throughout the bars.
Step 3: Blend Wet Ingredients
In a blender or food processor, combine the soaked dates (drained), eggs, oat milk, pumpkin puree, molasses, maple syrup, and vanilla extract. Blend until the mixture is smooth and creamy — this is the flavor powerhouse of your bars, so make sure everything is well incorporated.
Step 4: Combine and Stir
Pour the wet mixture into your bowl of dry ingredients. Stir thoroughly but gently until everything just comes together — you want a thick batter, not too runny. Fold in the reserved oats last to add a little texture on top.
Step 5: Bake with Care
Grease your baking pan with butter or spray, then spread the batter evenly. Bake at 350°F (175°C) for about 30-35 minutes. Check for doneness by inserting a toothpick in the center — it should come out mostly clean with just a few moist crumbs. Let the bars cool completely before cutting to ensure they hold their shape nicely.
How to Serve Gingerbread Oatmeal Bars Recipe
Garnishes
I like to dust mine lightly with powdered sugar or add a drizzle of warmed molasses or maple syrup. A sprinkle of chopped toasted pecans or walnuts adds a lovely finishing touch that brings an extra crunch. Sometimes, a little dollop of Greek yogurt on the side feels just right too.
Side Dishes
These bars pair wonderfully with a hot cup of chai tea or coffee, making them perfect for breakfast or an afternoon snack. For a heartier meal, serve alongside a bowl of fresh fruit or applesauce to complement the gingerbread spices.
Creative Ways to Present
For holiday gatherings, I’ve arranged these bars on a rustic wooden board with sprigs of fresh rosemary and cranberries scattered around for a festive look. Wrapping them individually in parchment paper tied with twine turns them into charming homemade gifts that friends always appreciate.
Make Ahead and Storage
Storing Leftovers
I store leftover bars in an airtight container at room temperature for up to three days, though honestly, they rarely last that long! For longer storage, refrigerating them keeps them fresh for about a week — just bring them back to room temp before enjoying.
Freezing
Freezing is a fantastic option if you want to prep in advance. I wrap individual bars in plastic wrap and place them in a freezer-safe bag. When you want a treat, just thaw overnight in the fridge or for a few hours at room temperature. They keep really well and the texture stays wonderful.
Reheating
If you want your bars warm, stick them in a toaster oven or microwave for about 15-20 seconds. This revives the spices and gives you that fresh-baked feeling all over again. Just be careful not to overheat or they can dry out.
FAQs
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Can I use rolled oats instead of quick oats in the Gingerbread Oatmeal Bars Recipe?
Absolutely! Rolled oats will work fine if you don’t have quick oats on hand, but the texture will be heartier and chewier. I recommend pulsing them a bit in a food processor for a finer texture if you prefer a softer bar.
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Are these bars gluten-free?
They can be! Just make sure to use certified gluten-free oats and check that your baking powder and other ingredients are gluten-free as well. I’ve made this recipe gluten-free multiple times with great results.
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How do I store these bars to keep them from getting soggy?
Keep them in an airtight container at room temperature and avoid stacking them tightly until fully cooled. If you notice any moisture buildup, adding a sheet of parchment paper between layers helps keep them crisp.
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Can I make this recipe vegan?
Yes! Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based butter or oil for greasing. I’ve tried this swap, and it works beautifully especially if you let the flax eggs thicken properly.
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What’s the best way to cut these bars for serving?
Wait until the bars are completely cooled before slicing to prevent crumbling. Use a sharp knife and cut into even squares or rectangles depending on your preference – I like smaller pieces for snacking and larger ones if serving for breakfast.
Final Thoughts
If you’re looking for a recipe that combines comfort, spice, and a nourishing boost, you really can’t go wrong with this Gingerbread Oatmeal Bars Recipe. I love how easy it is to throw together and how well it keeps me fueled all day long. Give it a try – I promise you’ll enjoy every bite, and chances are you’ll want to make it again and again, just like I do whenever the craving for something cozy hits.
Print
Gingerbread Oatmeal Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 bars 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Gingerbread Oatmeal Bars are a deliciously spiced, wholesome treat perfect for breakfast or a cozy snack. Packed with warming spices like cinnamon, ginger, cloves, and allspice, combined with nutrient-rich oats and vibrant pumpkin puree, these bars offer a moist and flavorful bite with natural sweetness from dates, molasses, and maple syrup. Easy to make and wholesome, they’re an ideal guilt-free comfort food.
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 the oven and prepare the pan. Preheat your oven to 350°F (175°C). Grease a baking pan with butter or baking spray to prevent sticking.
- Mix the dry ingredients. In a large mixing bowl, combine 2 cups of the dry quick oats, cinnamon, ground ginger, baking powder, black pepper, cloves, allspice, coconut or brown sugar, salt, and cardamom. Stir well to evenly distribute the spices.
- Prepare the soaked dates. Soak the 4 Medjool dates in warm water for 15 minutes to soften. After soaking, drain them thoroughly and chop finely or mash into a paste.
- Blend the wet ingredients. In a separate bowl, whisk together the 4 eggs, oat milk, pumpkin puree, molasses, maple syrup, vanilla extract, and the softened dates until fully combined.
- Combine wet and dry mixtures. Pour the wet ingredients into the bowl with the dry ingredients and stir well until fully combined and you have a batter. Then, fold in the reserved 2/3 cup of dry quick oats to add texture.
- Transfer to the pan and bake. Pour the batter into the greased baking pan, spreading it evenly. Bake in the preheated oven for about 30-35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool and slice. Once baked, remove the pan from the oven and allow the bars to cool completely on a wire rack. After cooling, lift out the baked mixture and cut into bars of desired size.
Notes
- Soaking the dates softens them and makes them easier to incorporate into the batter for natural sweetness and moisture.
- If you prefer a sweeter bar, consider increasing the maple syrup slightly or adding a drizzle on top before serving.
- You can substitute oat milk with any plant-based or regular milk as per preference.
- Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- They also freeze well: wrap individually and freeze up to 2 months. Thaw before eating.
Keywords: gingerbread oatmeal bars, pumpkin oatmeal bars, healthy breakfast bars, pumpkin spice bars, holiday oatmeal bars
