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.
Hi there, I’d love to make healthy bars for my toddler but my son can’t have oats – any substitute?
Absolutely love how easy this was to cook and modify! My kindergartener asked to have a ZBar instead of his trail mix for school snack but I didn’t want to commit to the extra cost and sugar every.single.day. I found this recipe and let him help make them to improve the appeal. (What’s better to a kindergartener than a store bought, brightly prepackaged candy bar? Something you cooked yourself!) Both kids, my husband, and I loved the first double batch I made! I made a triple batch the next week so we had enough for school and home snacks. I’m looking forward to trying the chocolate chip oatmeal bars.
The major flavor modification my family loved: I eliminated the spices and opted for cherry extract with 50% less sugar craisins and some semi sweet chocolate chips.
These are so good! I have to avoid dairy and eggs because I am breastfeeding and my baby is allergic. I followed the recommended modifications to make the recipe egg free and used almond milk and it turned out great. I also used avocado oil instead of coconut oil. My toddler and I ate half the pan in one sitting!
Hooray! So glad to hear it!
Hello. This was lovely but ours felt a little soggy underneath. We baked in a glass dish. The mixture felt quite wet. I used steamed pur̩e pumpkins made at home Рmaybe too high water content? Any suggestions?
I would guess it was due to both the glass dish and possibly more water content in the homemade puree. If you have a metal pan, I would use that next time and possibly strain the pumpkin (put it in a colander and press it slightly) before pureeing. Hope that helps!
This made a good snack. I used sunflower seed flour, because that’s what I had at hand. Also supplemented the last bit of maple syrup with coconut sugar.
Love this recipe. So easy to make and tastes so good.
Love this recipe. First time I made it with oil, second time I subbed apple sauce for oil to lower the fat content and 100% worked. Highly recommend. Thanks for sharing!
Absolutely love these. Easy and fast to prepare. I often add some applesauce too. Craisins and chocolate chips are delish. Full of fiber, vitamins, and complex carbs, and delicious. Made them three times this week.
I forgot to leave a rating along with my comment. 5 stars for sure. This recipe is a winner.
These are absolutely delicious! I made them without chocolate chips or dried fruit (may try adding something next time) and they are a hit with my 4 and 2-year-old, my husband, and me! These will be a regular in our household. 🙂
These are delicious. My picky grandson loved them and my DIL asked for recipe after having a slice after work. Really great recipe. I used almond meal for flour and avocado oil for coconut bc I was out.
Also added walnuts. Yum !
I’m so glad!
I made these tonight with my toddler and they were so delicious and so easy!
We added dried cranberries & dates on top.
Will be making these again!
Thanks for an easy, healthy, delicious recipe!
The absolute best pumpkin recipe. So yum, enjoyed by my son, husband and me ofcourse! Looks like it will be gone in a couple of days. Perfect recipe! I left out the flax seeds, as I didn’t have any. Thank you for the recipe.
Delish! The only real change I made was using about 1/4 cup of sugar in place of maple syrup. I didn’t have enough maple syrup in the house. And I included dried cranberries in the batter SO GOOD! my kids loved them! And I really like them too. Just a hint of sweetness. The only thing is they took way longer to cook. Maybe a temperature issue with my oven..but anyways I kept cooking them for about another 15 minutes and they turned out perfect!! I am regretting not making a double batch.
Loved it! I was wondering if you could double the recipe if using a bigger pan?
Yes, sure. You just may need a few more minutes to set the center.
I was wanting to make in a jelly roll size pan, for daycare. Did you try this? Double or triple?
I have doubled the recipe and made it in a 9×13 inch pan. A jelly roll pan usually has much shorter sides. It may be okay, but I haven’t made it that way so I can’t say for sure since the dimensions are slightly different.