Healthy Pumpkin Oatmeal Bars Recipe

Introduction

These Healthy Pumpkin Oatmeal Bars make a perfect nourishing snack or breakfast on the go. Packed with comforting pumpkin and warm spices, they’re naturally sweetened and easy to prepare. Enjoy wholesome flavors and a soft, chewy texture in every bite.

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.
2. Step 2: In a medium mixing bowl, add 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 smooth.
3. Step 3: To the same bowl, add 1 ½ cups rolled oats, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp baking soda, and ¼ tsp salt. Mix everything together until fully combined.
4. Step 4: Gently fold in 2 tbsp mini chocolate chips (optional) using your spatula. Don’t overmix.
5. Step 5: Spread the mixture evenly into the parchment-lined 8×8 pan. Smooth the top with the back of your spatula.
6. Step 6: Bake for 22–25 minutes, or until the top feels firm and edges are lightly golden. A toothpick should come out mostly clean.

Tips & Variations

• Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
• Don’t overbake—bars will continue to set as they cool.
• Double the recipe and bake in a 9×13 inch pan for more servings.
• Let bars cool fully before cutting to get clean edges.
• Swap maple syrup with honey or agave nectar as a natural sweetener.
• Use mashed banana or unsweetened applesauce instead of pumpkin for a different twist.
• Add chopped nuts, dried cranberries, or shredded coconut to customize flavor and texture.
• Make it vegan by replacing the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
• Use certified gluten-free oats to keep the bars gluten-free.

Storage

Store the bars in an airtight container in the refrigerator for up to 6 days for the best texture. You can also freeze them for up to 2 months; thaw in the fridge before enjoying. Warm slightly in the microwave if you prefer a softer texture after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used but should be cooked and pureed until smooth before measuring to match the canned puree’s consistency. Canned pumpkin is more convenient and consistent for this recipe.

Can I make these bars gluten-free?

Yes, simply use certified gluten-free rolled oats to ensure the bars are safe for those with gluten sensitivities.

Healthy Pumpkin Oatmeal Bars Recipe

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★★★★★

4.9 from 136 reviews

These Healthy Pumpkin Oatmeal Bars are a delicious and nutritious snack or breakfast option, made with wholesome ingredients like rolled oats and pumpkin puree. Naturally sweetened with maple syrup and gently spiced with cinnamon and nutmeg, they offer a perfect balance of warmth and sweetness. Easy to make and customizable with add-ins like chocolate chips or nuts, they’re great for meal prep and keep well in the fridge or freezer.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 22-25 minutes
• Total Time: 32-35 minutes
• Yield: 9–12 bars 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

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.
2. 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 well until the mixture is smooth and uniform.
3. Add dry ingredients: To the same bowl, add 1 ½ cups rolled oats, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon baking soda, and ¼ teaspoon salt. Mix everything together until fully combined, forming a thick batter.
4. Fold in chocolate chips: Gently fold in 2 tablespoons mini chocolate chips, if using. Be careful not to overmix to maintain a good texture.
5. Pour into pan: Spread the muffin mixture evenly into the parchment-lined baking pan. Smooth the top with the back of a spatula for even baking.
6. Bake: Bake for 22 to 25 minutes, or until the top feels firm and the edges are lightly golden brown. Test doneness by inserting a toothpick – it should come out mostly clean with just a few moist crumbs.
7. Cool and serve: Let the bars cool fully in the pan before lifting out with the parchment paper overhang. Cut into squares for clean edges and serve or store.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• Do not overbake; the bars will continue cooking slightly as they cool.
• For larger batches, double the recipe and bake in a 9×13 inch pan, adjusting the baking time accordingly.
• Let the bars cool completely before cutting for neat squares.
• Store the bars in the refrigerator for optimal texture and shelf life.
• Substitute maple syrup with honey or agave nectar if preferred.
• For a vegan version, replace the egg with a flax egg.
• To make gluten-free bars, use certified gluten-free oats.
• Add chopped nuts, dried cranberries, or shredded coconut for extra flavor and texture.
• These bars freeze well for up to 2 months when stored in an airtight container.

Keywords: Pumpkin oatmeal bars, healthy snack, baked oatmeal bars, pumpkin recipe, easy breakfast bars, vegan option, gluten free oats