You can quickly stir together this Healthy Pumpkin Bars recipe (with oatmeal and low added sugar) for breakfast, snack time, or even dessert. The method is so quick and easy and the result is moist and full of pumpkin goodness. Win, win!

sliced pumpkin bars on cutting boardPumpkin Bars

I love baking with pumpkin in the fall and winter (or anytime I just need a house full of happy smells!) and this recipe is a great way transform a can of pumpkin puree into a delicious breakfast or snack. The bars are super moist, so are easy for little ones to chew, and they are flavorful enough for us grownups too.

These healthy pumpkin bars have more oats than flour for lots of whole grain goodness (and fiber!), a whole cup of pumpkin puree for flavor and Vitamin A, and low added sugar so they aren’t overly sweet.

Because of the nutrition profile, we have them for breakfast, snack, or dessert depending on your preference. But the overall result is moist pumpkin bars that totally satisfy.

TIP: You can use dried fruit, finely chopped nuts, or chocolate chips to add flavor to these bars.

Pumpkin Oatmeal Bars

The rolled oats in this recipe add a nice dose of complex carbohydrates, which we all need for energy, and they help to keep the batter moist and almost impossible to over-bake.

Rolled oats take longer to digest than processed flour, which makes these bars a good source of balanced energy.

ingredients in pumpkin barsIngredients You Need

To make these bars you’ll need:

TIP: Be sure to use plain pumpkin puree, not pie filling.

how to make pumpkin bars step by step

Step-by-Step Instrutions

Here’s a look at the process involved in making this recipe. Scroll down to the bottom of the post for the full information.

  1. Add all ingredients to a medium bowl. (photo 1)
  2. Stir together. (photo 2)
  3. Place batter into prepared and smooth with a spatula. (photo 3)
  4. Bake until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. (photo 4)

TIP: You’ll want to let the pan cool completely before you slice the bars as the bars are tender when warm out of the oven.

Can I make these pumpkin bars ahead of time?

Yes! Just let cool and slice, then store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.

What type of pumpkin is best for these bars?

Choose canned pumpkin puree, either canned or regular, from the baking aisle of your supermarket. If you happened to have homemade pumpkin puree that was the same thickness and consistency to canned, that would work too.

pumpkin bars on kids plate

Best Tips for Success

  • Let cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.
  • Gluten-free: Use gluten-free oats and a gluten-free flour blend.
  • Dairy-free: Use diary-free chocolate chips.
  • Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup milk.
  • You can omit the flaxseed if you don’t have it. Just be sure to let it cool fully as it will be a little more tender.
  • Allow to cool fully before slicing.
  • Cut into smaller pieces for your child if needed.
  • To make these with less added sugar for younger toddlers, use unsweetened dried fruit (such as raisins) instead of chocolate chips.
  • Top with nut butter, cream cheese, or apple butter if desired.
  • You may also like Breakfast Bars with Jam, 3-Ingredient Cereal Bars, and Soft-Baked Granola Bars.

I’d love to know what you think about this recipe, so please comment below to share!

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sliced pumpkin bars on cutting board

Healthy Pumpkin Bars Recipe

These bars are tender when warm out of the oven, so do be sure to let them cool completely before slicing.
4.99 from 206 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Snack
Calories 97kcal
Servings 16 bars

Ingredients

Instructions

  • Preheat the oven to 350 degrees F and coat an 8x8 pan with nonstick spray.
  • Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
  • Place batter into prepared and smooth with a spatula so the batter is evenly distributed in the pan.
  • Bake for 20-24 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
  • Remove from oven, place pan on a wire rack and allow to cool completely before slicing.
  • Serve warm, at room temp, or chilled.

Notes

  • Let cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.
  • Gluten-free: Use gluten-free oats and a gluten-free flour blend.
  • Dairy-free: Use diary-free chocolate chips.
  • Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup milk.
  • You can omit the flaxseed if you don't have it. Just be sure to let it cool fully as it will be a little more tender.
  • To make these with less added sugar: Use unsweetened dried fruit (such as raisins) instead of chocolate chips.
  • Cut into smaller pieces for your child if needed.
  • Top with nut butter, cream cheese, or apple butter if desired.

Nutrition

Serving: 1bar, Calories: 97kcal, Carbohydrates: 13g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 54mg, Potassium: 87mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2414IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. I want to try this recipe but was wondering if I could use oat flour instead of whole wheat? Looks amazing thank you!

    1. I think oat flour would work though I haven’t tried it so I can’t say for sure. If you try it, be sure to let the bars cool totally before you cut them to ensure that they firm up. Let me know if you try it!

      1. After following the recipe I decided to change the ratio of flour and oats hoping my daughter would like the texture better (1st attempt was rejected by her). I used 1 cup oat flour and 1/2 cup oats and my daughter and husband loved them. Bonus that this made it gluten free for my parents visiting. I cooked it for about 10 minutes longer in my glass pan.

  2. 5 stars
    These were delicious! My five year old, three year old, and 11 month old really enjoyed them. Thank you for a one bowl super easy recipe!

  3. Thanks for this recipe! Do you think using chia seeds would be a good alternative to the flax seed? Just because it’s what I already have on hand. Also, what’s your take on giving this to an 18 month old? I know added sugars are not recommended for kids under 2, but I’m trying to make something palatable ?

    1. Yes, I think chia seeds would be okay. And I’d be fine offering this to an 18 month old (I try to limit them but baking without any added sugars can be a challenge so I am comfortable with foods like this in the mix). You can reduce the chocolate or use dried fruit if you prefer. Let me know how the chia seed goes if you use it!

      1. I have used chia and it’s been totally fine! My boys love this recipe.
        It’s currently in the oven in a muffin tin for easier portions ?

  4. Hi Amy, my daughter is allergic to oats. Is there anything else I could use instead of oats in this recipe ?

    1. I haven’t tried them with anything else but quinoa flakes should work and it’s possible all flour would work too.

  5. 5 stars
    My 23 month old toddler and I love this and made it together today. I also love your meal prep for family dinners article.
    Thank you for your website. I struggle with making sure my son gets all he needs in meals but also feeding myself and my husband healthy well-rounded meals with sides. You have so many amazing recipes that I can’t wait to make ♥️

    1. From King Arthur Flour experts on the subject: “The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer.” I haven’t tested it so I can’t say for sue but I trust their advice!

  6. Yum! I made this tonight to have for dessert and they were amazing. I didn’t have any chocolate chips, raisins, cranberries or walnuts on hand, so I just made them plain … but they were still delicious! Thank you!