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.
- Add all ingredients to a medium bowl. (photo 1)
- Stir together. (photo 2)
- Place batter into prepared and smooth with a spatula. (photo 3)
- 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
Ingredients
- 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.
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.
Made these twice last week and plan to make another batch this week! My 3 year old ate 4 in one day lol!! Seriously irresistible. This will definitely be a fall staple for us!
I’m so glad to hear that!
I’m not a big fan of maple syrup. Can I substitute with something else?
You can use honey or regular sugar if you prefer.
Flavor is great and my 2yo picky eater even enjoyed them! Couldn’t decide between the add ins so split the 1/3 cup into a couple tablespoons each of chopped up golden berry mix raisins, pistachios and chocolate chips. So yummy! The only thing I would do differently is mix the wet and dry ingredients separately before adding them together. The batter looked well combined but found some spots of unmixed flour and flax when I cut them up.
Thinking of making these this weekend. Would Chia seeds be an acceptable substitute for the flax seeds?
Yes, enjoy
My kids all loved these and we are all of them in 24 hours!
This is somewhat random, but what is the white substance with sprinkles in the picture above?
It’s cottage cheese with sprinkles!
How would the baking time change if you made these with a cookie scoop instead of bars?
Very good. I made these as healthy breakfast for me- not a toddler. I followed the recipe pretty closely except I did not add the flax seeds. I did add some wheat germ and chopped pecans instead of chocolate chips. Excellent texture and not too sweet.
These are soo delish! I wish my toddler liked them, but I def did! Moist and healthy and yummy. Thanks for the great recipes.
So easy to make and turned out great! I added a banana that was on its way out so had to cook closer to 35 minutes. So delicious!
My 3 and 5 year old both loved these! I used gluten free flour and gluten free oats and they came out perfectly!
These are delicious! I love how easy they are to mix up! Can’t wait to eat one topped with frozen yogurt tonight for dessert. Thanks for the recipe! 😍
These were a hit with both of my girls! I subbed pecans for half of the oats and just ground them with the oats to avoid chunks and swapped unsweetened applesauce for the butter – so nice to have an easy breakfast or snack with great fall flavors. Thanks for another great recipe!
If I could give these 10 stars I would!!
I doubled the recipe and needed to cook the bars longer because they weren’t completely cooked in the middle.
Love love love!! I can eat the whole pan in one sitting haha. So moist and flavorful!