Healthy Pumpkin Oatmeal Bars Recipe
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.
- 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
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 assist with easy removal after baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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