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!
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
- 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
- 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.
You may also like…