Pumpkin Oatmeal Bites

Pumpkin Oatmeal Bites

About this Recipe – Pumpkin Oatmeal Bites

2020 has been one of the weirdest years of my life and probably the majority of peoples’ lives. I didn’t think that anyone would bother celebrating the holidays this year. I guess I was wrong because slowly I am starting to see Halloween candy in the grocery stores, holiday recipes pop up on my Pinterest feed, and pumpkin spice everything.

So I don’t feel that I will be coming out with a lot of holiday recipes this year but I do have a few good ones in-store. These pumpkin oatmeal bites are good for breakfast or just to have sitting out for a quick and healthy snack. They are also gluten-free and oil-free.

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To Start

My goal was to make this recipe healthy, quick, and most importantly easy to clean up. So, you only need one large bowl to mix all of the ingredients.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

The most important step in this recipe is preparing your chia eggs. One chia egg is 1 tbsp of chia seeds mixed with 2 and a half tbsp of water. The chia egg will then need a couple of minutes to sit so that the chia seeds can expand. For this recipe, you will mix 2 tbsp of chia seeds with 5 tbsp of water. Once you have done this you can set it aside to sit.

Combine all of your dry ingredients; oat flour, coconut sugar, baking soda, baking powder, cinnamon, and nutmeg.

I always make my oat flour by putting rolled oats through a food processor. So my oat flour is not as fine of texture as if you were to buy it from the grocery store.

Pumpkin oatmeal bites batter

Once the dry ingredients are blended, add all of the wet ingredients; pumpkin, nut milk, and the chia eggs.

Distribute the batter between 10 to 12 baking cups depending on how big you want the bites to be. These will not rise too much.

Pumpkin oatmeal bites batter

Bake for 20 minutes, let cool, and they are ready to eat! There is no need to store these in the fridge. They can be left out or stored in Tupperware.

Pumpkin Oatmeal Bites

Course Snack
Keyword breakfast, gluten-free, oil-free, snacks
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • Cupcake/Muffin Tin
  • Large Bowl
  • Standard Cupcake Cups


  • 2 Chia Eggs 2 tbsp chia seeds, 5 tbsp water
  • cup Oat Flour I blended rolled oats to make flour
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • tsp Cinnamon
  • pinch Nutmeg
  • 1 cup Coconut Sugar
  • 1 cup Pumpkin from a can
  • ½ cup Nut Milk


  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)
  • Prepare chia eggs by combining chia seeds and water. Set aside.
  • In a big bowl combine oat flour, coconut sugar, baking soda, baking powder, cinnamon, and nutmeg.
  • Add pumpkin, chia eggs, and nut milk. Stir until all ingredients are combined.
  • Line a muffin/cupcake tin with 10 to 12 standard baking cups.
  • Fill baking cups evenly with batter.
  • Put in the oven for 20 minutes.
  • Let cool and enjoy!

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