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.
Hello. This was lovely but ours felt a little soggy underneath. We baked in a glass dish. The mixture felt quite wet. I used steamed pur̩e pumpkins made at home Рmaybe too high water content? Any suggestions?
I would guess it was due to both the glass dish and possibly more water content in the homemade puree. If you have a metal pan, I would use that next time and possibly strain the pumpkin (put it in a colander and press it slightly) before pureeing. Hope that helps!
This made a good snack. I used sunflower seed flour, because that’s what I had at hand. Also supplemented the last bit of maple syrup with coconut sugar.
Love this recipe. So easy to make and tastes so good.
Love this recipe. First time I made it with oil, second time I subbed apple sauce for oil to lower the fat content and 100% worked. Highly recommend. Thanks for sharing!
Absolutely love these. Easy and fast to prepare. I often add some applesauce too. Craisins and chocolate chips are delish. Full of fiber, vitamins, and complex carbs, and delicious. Made them three times this week.
I forgot to leave a rating along with my comment. 5 stars for sure. This recipe is a winner.
These are absolutely delicious! I made them without chocolate chips or dried fruit (may try adding something next time) and they are a hit with my 4 and 2-year-old, my husband, and me! These will be a regular in our household. 🙂
These are delicious. My picky grandson loved them and my DIL asked for recipe after having a slice after work. Really great recipe. I used almond meal for flour and avocado oil for coconut bc I was out.
Also added walnuts. Yum !
I’m so glad!
I made these tonight with my toddler and they were so delicious and so easy!
We added dried cranberries & dates on top.
Will be making these again!
Thanks for an easy, healthy, delicious recipe!
The absolute best pumpkin recipe. So yum, enjoyed by my son, husband and me ofcourse! Looks like it will be gone in a couple of days. Perfect recipe! I left out the flax seeds, as I didn’t have any. Thank you for the recipe.
Delish! The only real change I made was using about 1/4 cup of sugar in place of maple syrup. I didn’t have enough maple syrup in the house. And I included dried cranberries in the batter SO GOOD! my kids loved them! And I really like them too. Just a hint of sweetness. The only thing is they took way longer to cook. Maybe a temperature issue with my oven..but anyways I kept cooking them for about another 15 minutes and they turned out perfect!! I am regretting not making a double batch.
Loved it! I was wondering if you could double the recipe if using a bigger pan?
Yes, sure. You just may need a few more minutes to set the center.
I was wanting to make in a jelly roll size pan, for daycare. Did you try this? Double or triple?
I have doubled the recipe and made it in a 9×13 inch pan. A jelly roll pan usually has much shorter sides. It may be okay, but I haven’t made it that way so I can’t say for sure since the dimensions are slightly different.