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
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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.
We enjoyed these very much. They lasted two days! Thank you! Will be making these again. They are lightly sweet but the chocolate chips really help add more yum.
I sadly haven’t had any luck with your baked goods. Aside for the chocolate chips, these were very bland.
Can I omit the maple syrup or is there an alternative to that? I want to make these for my baby.
You can omit it and use applesauce or mashed ripe banana instead.
Can I use almond flour instead of gluten free flour?
I haven’t tried it that way—I think if you wanted to, I would recommend that you grind up the oats or use oat flour to help everything hold together a little more. Report back if you try it!
What’s another good neutral oil as an alternative to the coconut oil?
You could use melted and slightly cooled butter or avocado oil or vegetable oil
Hi! These bars look so yummy! Any suggestions what I could substitute for the maple syrup and how much to use? Thanks!
Hi! You can sub an equal amount of honey or use an equal amount of sugar and add 2 tablespoons of milk to the batter. Enjoy!
This turned out to be so delicious!! They’re just sweet enough to satisfy your taste buds while also being so nutritious. This is the first time I baked with pumpkin and I’ll surely try the other recipes. I was looking to make some munchies to carry on a long car ride, and my 18mo loved it (so glad)! I completely forgot to add the eggs and didn’t have baking powder, so used 3/4 tsp baking soda instead. Added nut butter and chia seeds. Thanks for the recipe 🙂
Wonderful! Thank you for sharing this. I used some chickpea flour for a portion of the flour b/c I have to watch blood sugar. Chopped up dried prunes and everyone thought they were raisins. Will make again for sure.
Do I need the pumpkin pie spice? I’m in Australia and I couldn’t find a spice like this 😩
You can use cinnamon instead!
Could I use chia seed instead of ground flax? It is what I have on hand.
Sure!
Hi, I will be trying this for first time fot my 13m old, can I half the qty since I don’t like pumpkin but want my baby to eat it 🙂
I think you could do that—though in order to keep the same thickness and baking time, you’d need to try to keep the batter on one side of your pan. Maybe fold the foil up to do that? (OR try something like pumpkin oatmeal which might be easier to make in a smaller quantity)
My son loves these! Thanks for creating such simple, delicious, and healthy recipes, we’ve loved every one we’ve tried!
Fabulous! 2 yo loves them. I’ve made these several times the last few times I used half pumpkin pureee and half sweet potato / butter nut squash (was trying to use up some leftover baby food). / added hemp seeds for extra protein, topped with blueberries once. And they always turn out amazing. Super versatile and packed with nutrition
We try to keep sugar to a minimum so I actually used half of the suggested maple syrup and they still turned out good. .. I have served for lunch and snack.. love love this recipe
I just made these and my toddler LOVED them! She asked for another serving! I especially loved that it mixes all in one bowl. Thanks for the easy and delicious recipe!
Yet another staple from you that’s a constant in our freezer stash! The egg sub works great and everyone from my picky husband to my toddler devour these.