Healthy Pumpkin Oatmeal Bars Recipe

Introduction

These healthy pumpkin oatmeal bars are a delicious and nutritious snack perfect for any time of day. Packed with warm spices and wholesome ingredients, they offer a cozy taste of fall while being simple to make and enjoy.

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 the pumpkin puree, maple syrup, egg, melted coconut oil, and vanilla extract. Stir well until smooth.
3. Step 3: Add rolled oats, cinnamon, nutmeg, baking soda, and salt to the bowl. 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 mixture evenly into the prepared 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 inserted should come out mostly clean.
7. Step 7: Let the bars cool in the pan for at least 15 minutes. Then, lift out using the parchment paper and slice into 9 squares.

Tips & Variations

• Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Don’t overbake; the bars will continue to cook a bit as they cool.
• Double the recipe and bake in a 9×13 inch pan for more servings.
• Try swapping maple syrup with honey or agave for a different sweetness.
• Replace pumpkin with mashed banana or unsweetened applesauce for variation.
• Add chopped nuts, dried cranberries, or shredded coconut for extra texture.
• Make it vegan by using a flax egg instead of a regular egg.
• Use certified gluten-free oats to make this recipe gluten-free.
• Let bars cool completely before cutting to achieve clean edges.

Storage

Store the pumpkin oatmeal bars in an airtight container in the refrigerator for up to 6 days to maintain the best texture. They can also be frozen in an airtight container for up to 2 months. To enjoy, warm them slightly in the microwave or eat them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin should be cooked and pureed thoroughly before using. It’s best to roast or steam the pumpkin until soft, then blend until smooth to achieve similar results.

Can I make these bars nut-free?

Yes, this recipe contains no nuts by default, but if you add nuts as a variation, just omit them to keep the bars nut-free.

Healthy Pumpkin Oatmeal Bars Recipe

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4.7 from 97 reviews

These Healthy Pumpkin Oatmeal Bars are a delicious and nutritious snack, combining the warm flavors of pumpkin and spices with wholesome oats. Easy to make and perfect for meal prep, these bars are naturally sweetened with maple syrup and can be customized with optional chocolate chips or nuts. Baked to a soft yet firm texture, they offer a healthy treat suitable for breakfast or on-the-go snacking.

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

Ingredients

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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 to assist with easy removal after baking.
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 homogenous.
3. Add dry ingredients: To the wet mixture, add 1 ½ cups rolled oats, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp baking soda, and ¼ tsp salt. Mix all ingredients thoroughly until fully combined.
4. Fold in chocolate chips: Gently fold in 2 tbsp mini chocolate chips, if using, with a spatula to evenly distribute them without overmixing the batter.
5. Pour into pan: Spread the batter evenly into the prepared parchment-lined 8×8 inch baking pan. Use the back of a spatula to smooth the top surface for even baking.
6. Bake: Bake in the preheated oven for 22 to 25 minutes, or until the top feels firm to the touch and the edges are lightly golden. Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
7. Cool and slice: Allow the bars to cool in the pan for at least 15 minutes. Using the parchment overhang, lift the bars out of the pan and transfer to a cutting board. Slice into 9 equal squares and serve.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for best results.
• Avoid overbaking as bars continue to cook slightly while cooling.
• Double the recipe and bake in a 9×13 inch pan for larger batches.
• Allow bars to cool completely before slicing to achieve clean edges.
• Store bars in the refrigerator for best texture and longer shelf life.
• Substitute maple syrup with honey or agave nectar if desired.
• For a vegan version, replace the egg with a flax egg.
• Certified gluten-free oats can be used for gluten-free dietary needs.
• Bars can be frozen in an airtight container for up to 2 months or refrigerated for up to 6 days.
• Wet ingredients can be mixed a day ahead and stored covered in the fridge.

Keywords: pumpkin oatmeal bars, healthy snack, baked bars, pumpkin puree recipe, wholesome oatmeal bars, vegetarian snack, fall recipes