Healthy Pumpkin Bars Recipe

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.)

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.

1. Add all ingredients to a medium bowl. (photo 1)
2. Stir together. (photo 2)
3. Place batter into prepared and smooth with a spatula. (photo 3)
4. 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.

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

Breakfast

Healthy Breakfast Bars with Jam

Desserts

Easy Pumpkin Cake

Snacks

3-Ingredient Cereal Bars

Snacks

Fruit and Nut Bars (Copycat Larabar)

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Healthy Pumpkin Bars Recipe

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!

Print Recipe Pin Recipe

4.99 from 216 votes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Amy Palanjian

Cuisine American

Course Snack

Calories 97kcal

Servings 16 bars

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 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)

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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.

Equipment

• 8×8-inch Baking Pan
• Mixing Bowl
• Pumpkin

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

Serving: 1bar, Calories: 97kcal, Carbohydrates: 13g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 54mg, Potassium: 87mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2414IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published September 2020.