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
Ingredients
- 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
Nutrition
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10 Comments
Elizabeth Mix · September 26, 2022 at 8:41 pm
Would these bars freeze/de-thaw easily? Wanted to make a batch ahead for healthy snacks after school?
Mama Knows Nutrition · September 27, 2022 at 9:30 pm
Yes! These freeze and thaw perfectly!
Terah · September 19, 2022 at 6:02 pm
Can these be made without egg for allergy purposes? Would you use traditional subs like applesauce instead?
Georgie · September 11, 2022 at 4:40 pm
Made these today and my girls kept asking for more. Added some chocolate chips because… yum!
Sara W · November 17, 2021 at 3:18 pm
Can regular rolled oats be used instead of quick cooking? Would the cooking time need to be increased?
Mama Knows Nutrition · December 6, 2021 at 12:56 pm
Hey! Yes! I would just check them at the stated cooking time, but they may need a little more. I would also give them a quick pulse for texture purposes.
Callan · March 12, 2020 at 8:29 am
Hi!! Can you freeze these?
Jess · December 15, 2017 at 9:54 pm
I made these a few days ago and we really like them! Easy to grab to eat during an early morning baby feeding before I get a chance to fix breakfast.. I wake up starving in the morning!
Jess
Mama Knows Nutrition · December 16, 2017 at 4:23 am
Yay I’m so glad you like them! Haha yes I know exactly what you mean…sometimes I wake up really angry but realize I’m just super hungry haha it’s the breastfeeding hunger!
Brittany · April 24, 2022 at 12:46 pm
Could I add hemp hearts to this recipe some how?