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.
Yum these are so good. I used oat flour instead of gluten free, and honey instead of maple syrup only because that’s just what I had in the kitchen. I also soaked and finely chopped the walnuts and didn’t add any dried fruit for my 15 month old. She approves!
Can I use bananas instead of pumpkin? If so how many bananas should I use?
Yes, just measure out 1 cup mashed ripe banana, which is likely 2 medium bananas.
Doubled the recipe and made it in a 9×13, so ended up baking probably 35ish minutes, but it was a huge hit at breakfast this morning! I microwaved it with kerrygold butter on top, and my kids loved it. I loved how easy it was to make and feel good about it being way higher nutrition than their normal bowl of cheerios. My pickiest kid ate a slice, and then on her second, picked out all the chocolate chips and left the pumpkin, but even that to me feels like a win—she ate oats, a little egg, and some pumpkin!
What can you use instead of coconut oil?
melted butter works too.
I have been struggling finding a food my 15 month old will eat and like lately! These bars were a hit! I didn’t put many chocolate chips so they were like a treasure hunt for him to find them! Thanks for the recipe!
Super yummy! These were a big hit with my kids. Will be making again for sure.
Love this recipe! Will definitely be making again. Left out the chocolate chips for my 19m old and he loves them. I was wondering if you measure the coconut oil solid then melt and use the full melted amount or do you melt then measure out the liquid?
Great! I measure it solid, since it’s easier, and then melt it and add it to the batter melted.
I’ve made these twice now and our whole family enjoys them! Fall has me in the mood for all things pumpkin and this was perfect. It’s not overly sweet. The maple syrup and the dark chocolate chips (60% cacao) I used adds just enough sweetness. My 11 mo. old eats it without the chocolate and asks for more! Thank you for another awesome recipe!
Can I use quick oats instead of rolled oats?
Sure
Has anyone tried this in a muffin tin? My kids love anything “muffin” so I might experiment with it!
Hi- It should work fine I’d think. In a mini muffin pan I’d do 375 F for 10-12 minutes (with about 1 heaping tablespoon batter) and full size (with about 1/4 cup batter in each) I’d do about 16-18 minutes. Enjoy!
Sooooo goooood! Used butternut squash, craisins, walnuts, butter for coconut oil, and 1/2 c brown sugar. Topped with a crumble. Drizzled cream cheese frosting for oomph. So, sorta mostly healthy bars.
My 16mo loves these! Easy to make and delicious!
I’m so glad to hear that!
These were pretty good. I would increase the spices and add salt. I almost always add salt when a baking recipe doesn’t include it but forgot this time. I can always tell – it tastes flat. That being said, my 15 month loves them, but 6-year old does not (she’s much pickier 🙂
Tastes better toasted with butter and salt!
These were amazing!! I added chopped chocolate chips on top of half of them since I have one kid who likes chocolate and one who doesn’t. Worked out perfectly!
Thanks so much for this recipe – I want to see if I can make it today.
Enjoy!
I’m loving this! I made it twice in 3 days. I took it to my in laws for brunch on [Canadian] Thanksgiving, and they kept the rest of it so I had to make another batch! The first time I made it I found the rolled oats too chewy, so the second time I used buckwheat flakes. I also swapped the flax for ground chia, and eliminated the eggs. I used a gluten free flour mix (it contains millet and sorghum flours), and accidentally doubled the pumpkin spice. I also used just one tbsp of avocado oil, and also swapped the maple syrup for coconut sugar! I’m totally obsessed! I’m wondering if you have any suggestions for variations, like if I could try replacing the pumpkin with banana and carrot, or zucchini? Thanks!!