Healthy Pumpkin Bars Recipe with Oatmeal

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 Recipe

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.

Healthy Pumpkin Bars

These 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, you can serve 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 overbake. Rolled oats take longer to digest than processed flour, which makes these bars a good source of balanced energy.

Ingredients in this Pumpkin Bars Recipe

To make these healthy 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, to avoid excess sugars.

How to Make Pumpkin Bars Step-by-Step

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. Preheat the oven and coat an 8×8 pan with nonstick spray.
2. Add all ingredients to a medium bowl. (photo 1)
3. Stir together. (photo 2)
4. Place batter into prepared and smooth with a spatula. (photo 3)
5. 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.

Tips for Making the Best Healthy Pumpkin Bars

• 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.
• To make these gluten-free: Use gluten-free oats and a gluten-free flour blend.
• To make these dairy-free: Use diary-free chocolate chips.
• To make these 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 1/4 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.

I’d love to know what you think about this recipe, so please comment below to share! The more I hear from you, the better I can continue making my content for you—thank you in advance!

Healthy Pumpkin Bars Recipe

★★★★★ 5 from 10 reviews

• Author: Amy Palanjian
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 16 bars 1x
• Category: Snack
• Method: Baking
• Cuisine: American

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Description

These bars are tender when warm out of the oven, so do be sure to let them cool completely before slicing.

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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
• 1 teaspoon vanilla extract
• 1/3 cup chocolate chips, raisins, dried cranberries, or chopped walnuts

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Instructions

1. Preheat the oven to 350 degrees F and coat an 8×8 pan with nonstick spray.
2. Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
3. Place batter into prepared and smooth with a spatula so the batter is evenly distributed in the pan.
4. Bake for 20-24 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
5. Remove from oven, place pan on a wire rack and allow to cool completely before slicing.
6. Serve warm, at room temp, or chilled.

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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.

To make these gluten-free: Use gluten-free oats and a gluten-free flour blend.

To make these dairy-free: Use diary-free chocolate chips.

To make these 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 1/4 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.

1276.2 g31 mg5.2 g3.3 g17.6 g2 g3.3 g23.3 mg

Filder Under:Breakfast, Desserts, Recipes, Snacks