Healthy Pumpkin Bars Recipe

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!

Pumpkin 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 You Need

To make these bars you’ll need:

• rolled oats
• whole wheat flour or gluten free flour blend
• cinnamon
• pumpkin pie spice
• ground flaxseed
• baking powder and baking soda
• eggs
• pumpkin puree
• maple syrup
• coconut oil (or another neutral oil)
• pure vanilla extract
• mini chocolate chips, raisins, dried cranberries, or chopped walnuts

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

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.

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!

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.

Print Recipe Pin Recipe

4.98 from 106 votes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Amy Palanjian

Cuisine American

Course Snack

Calories 97kcal

Servings 16 bars

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 1 cup rolled oats
• ▢ 1/2 cup whole wheat flour (or gluten free flour blend)
• ▢ 1 tablespoon ground flaxseed
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon pumpkin pie spice
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 2 large eggs
• ▢ 1 cup pumpkin puree
• ▢ 1/4 cup maple syrup
• ▢ 3 tablespoons melted coconut oil (slightly cooled)
• ▢ 1 teaspoon vanilla extract
• ▢ 1/3 cup chocolate chips (or raisins, dried cranberries, or chopped walnuts)

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.

Equipment

• 8x8-inch Baking Pan
• Mixing Bowl
• Pumpkin

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!