Healthy 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
Scale
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
