Pumpkin Baked Oatmeal Bars

Yes it’s a pumpkin recipe…but it’s great year-round. Try these baked oatmeal bars for an easy grab-and-go breakfast this week!

Hi friends. This is one of those recipes that I have memorized because I make it so frequently! It’s plain and basic in the best way. You know those non-fussy recipes you just always go back to? This is one of those. It’s easy to make, and my toddler loves them. That’s all I need for a recipe to be a keeper! 

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I’ve adapted this recipe over the years to land on our favorite version. I only use 1/4 cup of brown sugar, but feel free to bump that up to 1/2 cup if you’re serving this to guests or prefer a sweeter bar.

We eat these so frequently in our house! They are easy to grab for breakfast or a snack. Sometimes I even put one in my son’s lunchbox to mix things up.

Even though there’s pumpkin in this recipe, it really is good year-round. You don’t have to limit yourself to the Fall pumpkin season! It’s not overly pumpkin tasting. I like the pumpkin here though because it keeps the bars tender, and adds vitamins. My son is not a fan of squash or sweet potatoes, so this is a good way for me to get him some beta-carotene (vitamin A). And they are nut-free, gluten-free (if you use GF oats), and can be dairy-free if you use non-dairy milk, and coconut oil in place of butter.

The texture of these bars is kind of similar to a muffin. They are doughy, and hold together well. Some baked oatmeal recipes are kinda gooey and you need to use a spoon. These bars are not like that. They are more bread-like. I love them as a lower-sugar alternative to a muffin or a sweet bread!

Store the bars in the fridge for 4-5 days, or store them in the freezer to keep them longer. We usually eat them within a couple days, though!

Pumpkin Baked Oatmeal Bars

Kacie Barnes, MCN, RDN, LD

A nut-free, gluten-free, pumpkin-packed breakfast or snack, these baked oatmeal bars are a staple in our house. Dairy-free if you use non-dairy milk and substitute oil for the butter. Kid and toddler approved!

5 from 8 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Breakfast, Snack

Cuisine Breakfast

Servings 24 servings

Calories 130 kcal

Ingredients

  

1x2x3x

• 3 cups quick oats Use gluten-free oats if necessary
• 1/4 cup brown sugar Use up to 1/2 cup for a sweeter treat
• 1 cup milk I prefer canned coconut milk
• 3/4 cup canned pumpkin
• 2 large eggs
• 2 tbsp melted butter or coconut oil
• 2 tsp baking powder
• 2 tsp vanilla extract
• 1/4 tsp table salt
• 1/2 tsp cinnamon
• sprinkle cinnamon and brown sugar, for topping

Instructions

 

• Preheat oven to 350 F. Grease 9x13 baking dish or line with parchment paper.
• In a large bowl add dry ingredients, then wet. Mix well. 
• Spread into baking dish. The mixture will be fairly thick and you will need to spread it out evenly in the dish with a spatula.
• Sprinkle a bit of additional cinnamon and brown sugar on top. I use maybe about a tbsp of brown sugar, and a few shakes of cinnamon. This helps add a sweet taste since the recipe does not use much sugar.
• Bake, uncovered, for 20-25 minutes. Let cool before cutting into squares.

Notes

I typically use canned coconut milk in this recipe, but I've also tried it with 2% milk and almond milk, and it's still very good. Use whatever milk you feel like!

This recipe yields 12 servings. Nutrition information calculated using coconut milk and unsalted butter. Recipe contains 2.9g added sugar per serving.

Nutrition

Calories: 130kcalCarbohydrates: 16gProtein: 4gFat: 4.5gFiber: 2.5gSugar: 3.8g

Tried this recipe?Let me know how it was!

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