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Best Healthy Pumpkin Oat Breakfast Bars

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Soft, chewy, and packed with real pumpkin flavor, these healthy pumpkin oat breakfast bars are made with simple ingredients and come together in under 30 minutes. Perfect for meal prep, they’re a cozy fall breakfast that even pumpkin skeptics love.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned, not quick-cooking)
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 medium ripe bananas, mashed
  • 1 large egg, room temperature
  • 1/4 cup honey or maple syrup (maple syrup for vegan option)
  • 2 tablespoons coconut oil, melted (or melted butter)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup mix-ins (optional): chocolate chips, chopped nuts, or dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with coconut oil or cooking spray.
  2. In a large mixing bowl, mash the two ripe bananas with a fork until mostly smooth (a few small lumps are fine).
  3. Add the pumpkin puree, egg, honey or maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
  4. In a small bowl, whisk together the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt.
  5. Pour the dry ingredients into the wet mixture. Stir with a spatula until just combined. Do not overmix. The batter will be thick and slightly sticky.
  6. If using mix-ins (chocolate chips, nuts, or dried fruit), gently fold them in now.
  7. Scrape the batter into the prepared pan and spread it evenly with a spatula. Press it down firmly so it is compact and level (about 1 inch thick).
  8. Bake for 20-25 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the bars cool in the pan for 10 minutes, then use the parchment overhang to lift them out onto a wire rack. Cool completely (about 30 minutes) before cutting.
  10. Once completely cool, cut into 9 or 12 squares with a sharp knife.

Notes

For best texture, use old-fashioned rolled oats, not quick-cooking. Let bars cool completely before cutting to prevent crumbling. Store in an airtight container in the refrigerator for up to 5 days. Freeze individual bars wrapped in plastic wrap in a freezer bag for up to 3 months. For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use maple syrup instead of honey. For gluten-free, use certified gluten-free rolled oats.

Nutrition

Keywords: pumpkin oat bars, healthy breakfast bars, pumpkin breakfast, fall breakfast, meal prep breakfast, no refined sugar, whole grain

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