Healthy Pumpkin Oatmeal Bars Recipe
Introduction
These Healthy Pumpkin Oatmeal Bars are a cozy and nutritious treat perfect for breakfast or a snack. Made with wholesome ingredients like rolled oats and pumpkin puree, they’re lightly sweetened with maple syrup and spiced with cinnamon and nutmeg. Simple to prepare and delightfully chewy, they’re great for meal prep or a comforting grab-and-go option.
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
- 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.
- 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.
- Step 3: Add the rolled oats, cinnamon, nutmeg, baking soda, and salt to the wet ingredients. Mix until everything is fully combined.
- Step 4: Gently fold in the mini chocolate chips, if using, being careful not to overmix.
- Step 5: Spread the batter evenly in the prepared baking pan and smooth the top with the back of a spatula.
- Step 6: Bake for 22–25 minutes, or until the top feels firm, the edges are lightly golden, and a toothpick inserted comes out mostly clean.
- Step 7: Allow the bars to cool in the pan for at least 15 minutes. Use the parchment overhang to lift them out, then slice into 9 squares.
Tips & Variations
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Don’t overbake; the bars will continue to cook slightly as they cool, keeping them moist.
- Double the recipe and bake in a 9×13 inch pan for more servings.
- Swap maple syrup with honey or agave nectar for different sweetness options.
- Try mashed banana or unsweetened applesauce in place of pumpkin puree.
- Add chopped nuts, dried cranberries, or shredded coconut for extra texture and flavor.
- Make it vegan by substituting a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of a regular egg.
- Use certified gluten-free oats if you need a gluten-free version.
Storage
Store the bars in an airtight container in the refrigerator for up to 6 days for the best texture and freshness. They taste great cold but can also be warmed in the microwave for 15–20 seconds. For longer storage, freeze individually wrapped bars in an airtight container for up to 2 months. Thaw at room temperature before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use steel cut oats?
No, steel cut oats won’t soften enough during baking. Stick to old-fashioned rolled oats for the right texture.
Can I make this recipe without eggs?
Yes, use a flax egg made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for 5 minutes before adding to the batter.
PrintHealthy Pumpkin Oatmeal Bars Recipe
These Healthy Pumpkin Oatmeal Bars are a cozy and nutritious treat perfect for breakfast or a snack. Made with wholesome rolled oats, canned pumpkin puree, and naturally sweetened with maple syrup, these bars offer a soft, chewy texture with a hint of warm spices like cinnamon and nutmeg. They’re easy to make, customizable with optional add-ins like chocolate chips or nuts, and ideal for meal prep as they keep well refrigerated or frozen.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 9 bars 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main 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
- 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 to easily lift the bars out later.
- Mix wet ingredients: In a medium mixing bowl, combine ¾ cup canned pumpkin puree, ¼ cup maple syrup, 1 large egg, 2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract. Stir until the mixture is smooth and fully blended.
- Add dry ingredients: Add 1 ½ cups rolled oats, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon baking soda, and ¼ teaspoon salt to the wet mixture. Mix thoroughly until all ingredients are perfectly combined.
- Fold in chocolate chips: Gently fold in 2 tablespoons mini chocolate chips if using, being careful not to overmix to retain the texture.
- Pour into pan: Spread the batter evenly into the prepared parchment-lined pan. Smooth the surface with the back of a spatula for even baking.
- Bake: Bake in the preheated oven for 22 to 25 minutes until the bars are firm on top, edges are lightly golden, and a toothpick inserted comes out mostly clean.
- Cool and slice: Allow the bars to cool completely in the pan for at least 15 minutes. Then lift them out using the parchment overhang and cut into 9 equal squares for serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices.
- Do not overbake as the bars continue to cook while cooling.
- Let the bars cool fully before slicing to achieve clean edges.
- Store bars in the fridge for up to 6 days or freeze individually wrapped for up to 2 months.
- For gluten-free, use certified gluten-free oats.
- To make vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes).
- You can substitute maple syrup with honey or agave syrup.
- Add nuts, dried cranberries, or shredded coconut to customize the flavor and texture.
Keywords: pumpkin oatmeal bars, healthy snacks, baked oatmeal bars, fall recipes, gluten-free oats, vegetarian snack, maple syrup sweetened, pumpkin bars
