Healthy Pumpkin Oatmeal Bars Recipe

Introduction

These healthy pumpkin oatmeal bars are a simple, delicious way to enjoy the flavors of fall any time of year. Packed with warm spices and wholesome ingredients, they make a perfect snack or breakfast on the go.

Ingredients

• 1 ½ cups old-fashioned rolled oats
• ¾ cup canned pumpkin puree
• ¼ cup maple syrup
• 1 large egg
• 2 tbsp melted coconut oil (or butter)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp mini chocolate chips (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
2. Step 2: In a medium mixing bowl, combine the pumpkin puree, maple syrup, egg, melted coconut oil, and vanilla extract. Stir well until the mixture is smooth.
3. Step 3: Add the oats, cinnamon, nutmeg, baking soda, and salt to the wet ingredients. Mix everything together until fully combined.
4. Step 4: Gently fold in the mini chocolate chips if using, being careful not to overmix.
5. Step 5: Spread the batter evenly into the prepared baking pan, smoothing the top with the back of a spatula.
6. Step 6: Bake for about 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Let cool completely before cutting into bars.

Tips & Variations

• Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• Don’t overbake; the bars will continue to firm up as they cool.
• You can double the recipe and bake it in a 9×13 inch pan for larger batches.
• Swap maple syrup with honey or agave nectar for a different sweetness profile.
• Try mashed banana or unsweetened applesauce instead of pumpkin for a twist.
• Add chopped nuts, dried cranberries, or shredded coconut for extra texture and flavor.
• Make it vegan by substituting the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
• Use certified gluten-free oats if you need a gluten-free version.

Storage

Store the pumpkin oatmeal bars in an airtight container in the refrigerator for up to 6 days to maintain the best texture. They also freeze well; keep them frozen for up to 2 months and thaw before eating. Reheat gently in the microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin needs to be cooked and pureed before using, which takes extra time. Canned pumpkin puree is convenient and has a consistent moisture level ideal for baking.

Are these bars suitable for meal prep?

Yes! These bars store well in the fridge and freezer, making them perfect for prepping ahead as a grab-and-go breakfast or snack throughout the week.

Healthy Pumpkin Oatmeal Bars Recipe

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4.8 from 66 reviews

These Healthy Pumpkin Oatmeal Bars are a wholesome and delicious snack perfect for breakfast or anytime. Made with rolled oats, pumpkin puree, and warm spices, they offer a naturally sweet and moist texture with optional mini chocolate chips for a hint of indulgence. Easy to prepare and bake, these bars are a nutritious, plant-forward treat ideal for meal prep or on-the-go fueling.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 9 bars (3×3 inch each) 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• ¾ cup canned pumpkin puree
• ¼ cup maple syrup
• 1 large egg
• 2 tbsp melted coconut oil (or butter)
• 1 tsp vanilla extract

Dry Ingredients

• 1 ½ cups old-fashioned rolled oats
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp baking soda
• ¼ tsp salt

Optional

• 2 tbsp mini chocolate chips

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal of the bars.
2. Mix wet ingredients: In a medium mixing bowl, combine ¾ cup canned pumpkin puree, ¼ cup maple syrup, 1 large egg, 2 tbsp melted coconut oil, and 1 tsp vanilla extract. Stir well until the mixture is smooth and fully combined.
3. Add dry ingredients: Add 1 ½ cups rolled oats, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp baking soda, and ¼ tsp salt to the wet mixture. Mix everything together thoroughly until the batter is uniform.
4. Fold in chocolate chips: If using, gently fold in 2 tbsp mini chocolate chips with a spatula, being careful not to overmix to keep the texture light.
5. Pour into pan: Spread the batter evenly into the prepared parchment-lined 8×8 inch baking pan. Smooth the top with the back of your spatula for an even surface.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• Don’t overbake; the bars will continue cooking slightly as they cool for a moist texture.
• You can double the recipe and bake it in a 9×13 baking pan for larger batches.
• Allow the bars to cool completely before cutting for clean edges and better texture.
• Store the bars in the refrigerator to maintain freshness and texture for up to 6 days.
• Substitute maple syrup with honey or agave nectar as desired.
• For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
• Use certified gluten-free oats to make the recipe gluten-free.
• Bake and freeze leftovers in an airtight container for up to 2 months.
• You can prepare the wet ingredient mix a day ahead and keep it covered in the fridge.

Keywords: pumpkin bars, healthy pumpkin recipe, oatmeal bars, easy baked snack, vegetarian snack, breakfast bars