You can quickly stir together this Healthy Pumpkin Bars recipe (with oatmeal and low added sugar) for breakfast, snack time, or even dessert. The method is so quick and easy and the result is moist and full of pumpkin goodness. Win, win!
I love baking with pumpkin in the fall and winter (or anytime I just need a house full of happy smells!) and this recipe is a great way transform a can of pumpkin puree into a delicious breakfast or snack. The bars are super moist, so are easy for little ones to chew, and they are flavorful enough for us grownups too.
These healthy pumpkin bars have more oats than flour for lots of whole grain goodness (and fiber!), a whole cup of pumpkin puree for flavor and Vitamin A, and low added sugar so they aren’t overly sweet.
Because of the nutrition profile, we have them for breakfast, snack, or dessert depending on your preference. But the overall result is moist pumpkin bars that totally satisfy.
The rolled oats in this recipe add a nice dose of complex carbohydrates, which we all need for energy, and they help to keep the batter moist and almost impossible to over-bake.
Rolled oats take longer to digest than processed flour, which makes these bars a good source of balanced energy.
(You may also like Strawberry Oatmeal Bars, Banana Oatmeal Bars, and Healthy Pumpkin Cookies.)
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
Here’s a look at what you need to make these healthy pumpkin bars so you know what to have on hand and ready to go.
- Rolled oats: I like to add oatmeal to this recipe for a dose of whole grains and fiber. They soften as the bars bake.
- Whole wheat flour: I use whole wheat flour to add to the whole grain base and it works really nicely in combination with the moisture in the pumpkin to create tender and nutritious bars.
- Cinnamon, vanilla, and pumpkin pie spice: A combination of these two ensure that the bars have plenty of flavor.
- Ground flaxseed: I add a small amount of flaxseed for nutrition and also to aid in the structure of the bars. You can swap in chia seeds or just omit this ingredient if you don’t have it though.
- Baking powder and baking soda: We use both of these to ensure that the cake rises nicely and bakes through properly.
- Eggs: I use large eggs in my baking, so plan to use that so the volume is correct in the mix with the other ingredients.
- Pumpkin puree: You can use canned pumpkin puree or homemade pumpkin puree. Or even pumpkin baby food according to your preference.
- Maple syrup: I like to add a small amount of maple syrup to ensure the bars are sweet enough. You can use honey for kids over age 1.
- Coconut oil (or another neutral oil or melted butter)
- Mini chocolate chips, raisins, dried cranberries, or chopped walnuts
Step-by-Step Instructions
Here’s a look at the process involved in making this healthy pumpkin bars recipe. Scroll down to the bottom of the post for the full information, including the amounts and timing.
- Add all ingredients to a medium bowl. (photo 1)
- Stir together. (photo 2)
- Place batter into prepared and smooth with a spatula. (photo 3)
- Bake until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. (photo 4)
TIP: You’ll want to let the pan cool completely before you slice the bars as the bars are tender when warm out of the oven.
Frequently Asked Questions
Yes! Just let cool and slice, then store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.
Choose canned pumpkin puree, either canned or regular, from the baking aisle of your supermarket. If you happened to have homemade pumpkin puree that was the same thickness and consistency to canned, that would work too.
How to Store
Let cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.
Best Tips for Success
- Gluten-free: Use gluten-free oats and a gluten-free flour blend.
- Dairy-free: Use diary-free chocolate chips.
- Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup milk.
- You can omit the flaxseed if you don’t have it. Just be sure to let it cool fully as it will be a little more tender.
- Allow to cool fully before slicing.
- Cut into smaller pieces for your child if needed.
- To make these with less added sugar for younger toddlers, use unsweetened dried fruit (such as raisins) instead of chocolate chips.
- Top with nut butter, cream cheese, or apple butter if desired.
- You may also like Breakfast Bars with Jam, 3-Ingredient Cereal Bars, and Soft-Baked Granola Bars.
Related Recipes
I’d love to know what you think about this recipe, so please comment below to share!
Healthy Pumpkin Bars Recipe
Ingredients
- 1 cup rolled oats
- ½ cup whole wheat flour (or gluten free flour blend)
- 1 tablespoon ground flaxseed
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 large eggs
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 3 tablespoons melted coconut oil (slightly cooled)
- 1 teaspoon vanilla extract
- ⅓ cup chocolate chips (or raisins, dried cranberries, or chopped walnuts)
Instructions
- Preheat the oven to 350 degrees F and coat an 8×8 pan with nonstick spray.
- Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
- Place batter into prepared and smooth with a spatula so the batter is evenly distributed in the pan.
- Bake for 20-24 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
- Remove from oven, place pan on a wire rack and allow to cool completely before slicing.
- Serve warm, at room temp, or chilled.
Video
Notes
- Let cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.
- Gluten-free: Use gluten-free oats and a gluten-free flour blend.
- Dairy-free: Use diary-free chocolate chips.
- Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup milk.
- You can omit the flaxseed if you don’t have it. Just be sure to let it cool fully as it will be a little more tender.
- To make these with less added sugar: Use unsweetened dried fruit (such as raisins) instead of chocolate chips.
- Cut into smaller pieces for your child if needed.
- Top with nut butter, cream cheese, or apple butter if desired.
Nutrition
This post was first published September 2020.
I want to try this recipe but was wondering if I could use oat flour instead of whole wheat? Looks amazing thank you!
I think oat flour would work though I haven’t tried it so I can’t say for sure. If you try it, be sure to let the bars cool totally before you cut them to ensure that they firm up. Let me know if you try it!
After following the recipe I decided to change the ratio of flour and oats hoping my daughter would like the texture better (1st attempt was rejected by her). I used 1 cup oat flour and 1/2 cup oats and my daughter and husband loved them. Bonus that this made it gluten free for my parents visiting. I cooked it for about 10 minutes longer in my glass pan.
Awesome, thanks for sharing that!
These turned out soo good! I think I’ll definitely be making them a few more times this season.
These were delicious! My five year old, three year old, and 11 month old really enjoyed them. Thank you for a one bowl super easy recipe!
I’m so glad!
These turned out amazing! My 2 year old helped make and eat them. Husband enjoyed them too. We love all your recipes!
I’m so glad!
Thanks for this recipe! Do you think using chia seeds would be a good alternative to the flax seed? Just because it’s what I already have on hand. Also, what’s your take on giving this to an 18 month old? I know added sugars are not recommended for kids under 2, but I’m trying to make something palatable ?
Yes, I think chia seeds would be okay. And I’d be fine offering this to an 18 month old (I try to limit them but baking without any added sugars can be a challenge so I am comfortable with foods like this in the mix). You can reduce the chocolate or use dried fruit if you prefer. Let me know how the chia seed goes if you use it!
I have used chia and it’s been totally fine! My boys love this recipe.
It’s currently in the oven in a muffin tin for easier portions ?
In the photo, is that cottage cheese with sprinkles? ?
It is! Sprinkles are pretty enticing:)
What is the oven temp for this?
All of the information is at the bottom of the post in the recipe.
Hi Amy, my daughter is allergic to oats. Is there anything else I could use instead of oats in this recipe ?
I haven’t tried them with anything else but quinoa flakes should work and it’s possible all flour would work too.
My 23 month old toddler and I love this and made it together today. I also love your meal prep for family dinners article.
Thank you for your website. I struggle with making sure my son gets all he needs in meals but also feeding myself and my husband healthy well-rounded meals with sides. You have so many amazing recipes that I can’t wait to make ♥️
I’m so glad to hear that—thank you for sharing!
My toddlers love these bars! We make them at least once a month, it last me 3 days. Thanks Amy!!!!
I am so glad to hear that, thanks so much for letting me know!
These were SO good and moist. My 16 month old loved them and so did my husband and I.
I’m so glad to hear that!
Would I have to adjust the cooking time or oven temp if I used a glass pan?
From King Arthur Flour experts on the subject: “The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer.” I haven’t tested it so I can’t say for sue but I trust their advice!
What other type of oil would you recommend using in these? Thanks!
Canola or another neutral oil or melted butter would work too.
Made the vegan version tonight – so good! Not too sweet and really easy to whip up!
I’m so glad to hear that!
Yum! I made this tonight to have for dessert and they were amazing. I didn’t have any chocolate chips, raisins, cranberries or walnuts on hand, so I just made them plain … but they were still delicious! Thank you!
I’m so glad to hear that!