Healthy Pumpkin Oatmeal Bars Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 bars (3x3 inch each) 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
