These Baked Breakfast Oatmeal Pumpkin Bars are perfect for a cozy morning! Loaded with pumpkin and warm spices, they are both tasty and filling.
Mornings are busy, so I love that these bars are easy to grab and go. Plus, they smell amazing while baking—like a hug in the kitchen! 🎃
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: These oats give the bars their chewy texture. You can swap them for quick oats in a pinch, but be aware that the texture might change slightly.
Pumpkin Puree: Pumpkin is the star here! You can use canned or fresh puree. If you don’t have pumpkin, try substituting with unsweetened applesauce for a different flavor, though it won’t be as pumpkin-spiced.
Sweetener: Brown sugar adds a rich flavor, while maple syrup offers a nice touch of sweetness. You can also use honey or coconut sugar if you prefer but adjust the quantity to taste.
Milk: Any milk works here! If you prefer a dairy-free option, almond, soy, or oat milk are great choices.
Oil: I love using melted coconut oil for a hint of coconut flavor, but vegetable oil or melted butter can also be used. Choose what you have on hand!
How Do I Ensure My Bars Are Perfectly Baked?
Baking these oatmeal bars needs a bit of care to get it just right! Start by preheating your oven to 350°F (175°C). It’s critical to bake them thoroughly, so here are some tips:
- Check for golden edges—they’re a good sign that the bars are ready.
- Use a toothpick: Insert it into the center, and if it comes out mostly clean with a few moist crumbs, your bars are done!
- Let them cool completely before cutting. This helps them set and makes slicing easier.
Enjoy these bars as a grab-and-go breakfast or a tasty snack anytime during the day! They are a hit with both kids and adults. 😊
How to Make Baked Breakfast Oatmeal Pumpkin Bars
Ingredients You’ll Need:
Base Ingredients:
- 2 cups old-fashioned rolled oats
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup brown sugar or maple syrup
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1/4 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
Dry Ingredients:
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1/4 tsp salt
Optional Add-ins:
- 1/2 cup mini chocolate chips or raisins
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30-35 minutes of baking, plus cooling time. So, you’re looking at approximately 1 hour to have these delicious bars ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, prepare your baking pan by greasing it lightly or lining it with parchment paper for easy cleanup.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves (if using), and salt. Give it a good stir until everything is well mixed.
3. Combine the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, brown sugar (or maple syrup), eggs, milk, oil, and vanilla extract. Mix until everything is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir everything together until no dry oats are left. If you’re adding chocolate chips or raisins, gently fold them in now.
5. Bake the Bars:
Spread the batter evenly into the prepared baking pan, smoothing the top. Bake in the preheated oven for 30-35 minutes. Keep an eye on the edges—they should turn golden brown!
6. Cool and Slice:
Once baked, take the pan out of the oven and place it on a wire rack to cool completely. After cooling, slice the bars into squares.
7. Serve and Store:
Enjoy your pumpkin bars warm or at room temperature! Store any leftovers in an airtight container for up to 5 days, or refrigerate to keep them fresh longer.
These delightful Baked Breakfast Oatmeal Pumpkin Bars are perfect for a nourishing breakfast or a yummy snack, packed with cozy fall flavors. Enjoy!
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Can I Use Steel-Cut Oats Instead of Rolled Oats?
It’s best to stick with old-fashioned rolled oats for this recipe, as steel-cut oats will require a different cooking time and liquid ratio. If you only have steel-cut oats, consider soaking them overnight or using rolled oats for the best texture.
Can I Substitute the Pumpkin Puree?
Absolutely! If you don’t have pumpkin puree on hand, you can use unsweetened applesauce for a similar texture. You could also try other pureed fruits like mashed banana, though the flavor will change slightly.
How Should I Store Leftover Bars?
Store leftover bars in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate them. Just make sure they’re completely cooled before storing to avoid condensation inside the container.
Can I Freeze These Pumpkin Bars?
Yes! These bars freeze well. Just wrap them tightly in plastic wrap or foil and then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw overnight in the fridge before enjoying!