Description
Soft, warmly spiced, and naturally sweetened—these Healthy Pumpkin Bars are made with oats, pumpkin, and maple syrup. Perfect for a quick breakfast, lunchbox treat, or cozy snack, and easy to make gluten- or dairy-free.
Ingredients
1 cup (90 g) rolled oats
½ cup (60 g) whole wheat flour (or gluten-free flour blend)
1 tbsp ground flaxseed (optional)
1 tsp cinnamon
½ tsp pumpkin pie spice
1 tsp baking powder
¼ tsp baking soda
2 large eggs
1 cup (225 g) pumpkin puree
¼ cup (60 ml) maple syrup
3 tbsp (45 ml) melted coconut oil
1 tsp vanilla extract
⅓ cup (55 g) chocolate chips or raisins, cranberries, or chopped walnuts
Instructions
- Preheat and prep
Preheat your oven to 350 °F (176 °C). Line or grease an 8×8‑inch (20×20 cm) baking pan. - Combine dry ingredients
In a mixing bowl, combine the oats, flour, flaxseed (if using), cinnamon, pumpkin spice, baking powder, and baking soda. - Add wet ingredients
Stir in the eggs (or flax “eggs”), pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until just combined—but don’t overmix. - Add mix‑ins
Gently fold in chocolate chips or your choice of dried fruit or nuts, distributing them evenly throughout the batter. - Bake
Transfer the batter to your prepared baking dish and spread it evenly using a spatula. Bake for 20–24 minutes, or until golden‑brown around the edges and a toothpick or cake tester inserted into the center comes out clean. - Cool and slice
Take the pan out of the oven and set it on a wire rack. Allow the bars to cool thoroughly before cutting them. - Serve
Serve and enjoy these bars warm, chilled, or at room temperature—each option is equally tasty!
Notes
Use GF oats/flour for gluten-free version.
Sub flax eggs and vegan chocolate for egg/dairy-free.
Lower sugar with unsweetened dried fruit.
Store 3 days at room temp, 5 days in fridge, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
Nutrition
- Serving Size: 1 bar
- Calories: 97 kcal
- Sugar: 5 g
- Carbohydrates: 13 g
- Protein: 2 g