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Best Healthy Pumpkin Oat Breakfast Bars: Easy 30-Min Recipe

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These Healthy Pumpkin Oat Breakfast Bars are quick, easy, and perfect for busy mornings. Made with simple ingredients like oats, pumpkin, and banana, they come together in under 30 minutes for a wholesome, grab-and-go breakfast or snack.

Ingredients

Scale
  • 2 cups rolled oats (use certified gluten-free if needed)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large ripe banana, mashed
  • 1/4 cup maple syrup
  • 1 large egg, room temperature
  • 2 tablespoons coconut oil, melted (or melted butter)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg (freshly grated if possible)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup dark chocolate chips (optional)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  2. In a large mixing bowl, mash the ripe banana with a fork until mostly smooth (a few lumps are fine).
  3. Add the pumpkin puree, maple syrup, melted coconut oil, egg, and vanilla extract to the mashed banana. Whisk until smooth and well combined.
  4. Sprinkle the rolled oats, cinnamon, nutmeg, ginger, salt, and baking powder over the wet mixture. Stir with a spatula until evenly combined. If using optional add-ins (chocolate chips, nuts, cranberries), fold them in now.
  5. Transfer the mixture to the prepared baking pan. Use the back of a spatula or lightly wet hands to press the batter evenly into the pan, ensuring a flat surface.
  6. Bake for 22-25 minutes, or until the edges are golden brown and the center feels firm to the touch. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  7. Let the bars cool in the pan for 10 minutes, then use the parchment paper handles to lift them out onto a wire rack. Cool completely (about 30 minutes) before cutting.
  8. Slice into 9 even squares (or 12 for smaller portions) using a sharp knife, wiping the knife between cuts for clean edges.

Notes

For best texture, use old-fashioned rolled oats (not instant). Let the banana get very ripe for natural sweetness. Use room temperature ingredients to avoid lumps. Press the mixture firmly into the pan to ensure bars hold together. Check for doneness at 20 minutes; oven temperatures vary. Cool completely before cutting to prevent crumbling. Store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin oat bars, healthy breakfast bars, pumpkin breakfast bars, easy breakfast bars, meal prep breakfast, gluten-free breakfast bars, vegan breakfast bars

Find it online: https://forkmila.com/best-healthy-pumpkin-oat-breakfast-bars-easy-30-min-recipe/