Pumpkin Oatmeal Breakfast Bars

Oct 21

Written By Danielle Gaebel

Gluten & Soy Free

Makes 9-12 Bars

Ingredients

1 cup pumpkin purée (unsweetened)

½ cup maple syrup

¼ cup butter or coconut oil, melted

2 eggs

1 teaspoon vanilla extract, optional

2 cups quick-cooking oats

1 cup oat flour (just blend oats until fine)

2 teaspoons cinnamon (or pumpkin spice blend)

1 teaspoon baking powder

½ teaspoon sea salt

Optional add-ins

½ cup chopped nuts or seeds (pecans, pumpkin seeds, walnuts)

½ cup dried fruit or chocolate chips (to make them into dessert)

A sprinkle of extra cinnamon or sea salt on top before baking

Directions

Preheat oven to 350°F. Line an 8x8 or 9x13 pan with parchment paper.
In a large bowl, whisk together the pumpkin, eggs, maple syrup, oil/butter, and vanilla.
Stir in oats, oat flour, cinnamon, sea salt, and baking powder until well combined.
Fold in any nuts, seeds, or extras.
Spread batter evenly into the pan.
Bake for 25–30 minutes, until the center is set and edges are golden.
Cool completely before cutting into bars (otherwise they’ll crumble).

Tips

These will be soft and chewy — more like a cross between a baked oatmeal and a snack bar. They keep 4–5 days in the fridge or can be frozen.

You can easily swap pumpkin purée for butternut squash or sweet potato purée — they’re nearly identical in texture and naturally sweet flavor. Just roast, mash, or blend your squash or sweet potato until smooth, and use it 1:1 in the recipe.

How to Roast a Pumpkin

Want to make your own purée instead of using canned? It’s easy — and the flavor is so much fresher and naturally sweet.

Choose a sugar pumpkin or pie pumpkin (they’re smaller and less watery than carving pumpkins; your farmer can guide you).
Cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet.
Roast at 375°F for about 40–50 minutes, until the flesh is fork-tender.
Let it cool a bit, then scoop out the flesh and blend until smooth.

Homemade pumpkin purée keeps up to a week in the fridge or can be frozen for later — perfect for baking, soups, or your next batch of Pumpkin Oatmeal Breakfast Bars!