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.
Omg these are so good. My son was double fisting them. I low key want to make a batch just for myself lol
SOOO DELICIOUS! Next time adding a bit more pumpkin spice!
Yes I agree! Adding about twice as much pumpkin spice and a quarter to a half a teaspoon of salt. Other than that it’s perfect!
Making these for the second time in one week! SO good and simple. Toddler approved! I added 1/4 cup mashed sweet potato so I could double the recipe. 1 can of pumpkin didn’t quite get me there. I don’t have 2 8×8 pans so put all in a 9×13, not sure how long to cook it. Any suggestions? It’s in the oven now so will see how it goes.
These are so delicious!! I love the texture of the oats in these bars!
Hi! What would another neutral oil be?
Avocado oil would work too
Can you use a muffin pan to remove the slicing step?
Sure, they just may bake through faster as individual muffins
My subs: Bob’s Red Mill egg replacer, avocado oil instead of coconut oil, more pumpkin spice and a bit more chocolate chips! I do like the texture and flavor of these but I think I will add some salt next time! If I wanted a sweeter version should I add more maple syrup or just add sugar?
Delicious. My 1 yr old and I both have had a gnarly cold and, because her throat hurts, she hasn’t eaten much the last couple of days. I cut the pan into 8 bars and she demolished 3 of them! I’d say they’re a hit!
These are amazing!! I scaled the recipe up by 1.5 so I could use the whole can of pumpkin and baked in a mini muffin pan to make fun little pumpkin oat bites. My son is enjoying them for breakfast or snacks.
I’m so glad to hear that!
Hi- I cannot find “pumpkin pie spice”- do you know how to DIY? I have cloves, all spice, etc but cannot easily find them pre-mixed
Hi- per the Pioneer Woman, this is how she makes it:
3 tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves
Made these with a few substitutions: I used Trader Joe’s Rolled Oats with Ancient Grains and Seeds plus added another tablespoon of chia seeds in place of the plain rolled oats and flaxseed. Because I had a couple leftover jars of butternut squash and sweet potato baby food, I used those in place of the pumpkin puree. Lastly, I subbed applesauce out for the coconut oil. Poured the batter in a mini donut tray because my little one will eat anything he can stick his finger through, and he loved them. Great recipe!
Looking for a serving size before I make them. How many bars from an 8×8 pan? Thanks!
It makes 16 bars for the nutrition information, so the squares you see throughout the post. Enjoy!
Definitely a huge success! Found recipe and made them this afternoon with very few changes. Had no chocolate chips or coconut oil, so opted to skip chocolate chips and sub olive oil instead. Didn’t have the flaxseed, but it said was optional, so just waited for them to cool fully before slicing. Did take a few extra minutes cooking time to get a clean toothpick. They turned out beautifully, and both husband and son really liked them. Think that adding chopped walnuts next time would be a great flavor pairing and nutrition boost, without adding sugar. Will be making again!
These are a favorite in my house! Loved by everyone and if you consistently find the coconut oil still in the microwave hours after pulling the bars out of the oven because you forgot it…these are still fabulous! Now that’s a family friendly recipe.
Thank you Amy, this is such a great recipe. I make it often.
I do not use egg. Will you please clarify if I making them correctly?
In addition to the one tablespoon ground flaxseed listed in original ingredients should I also add another one tablespoon ground flaxseed and 1/4 milk?