Description
Delicious and wholesome Pumpkin Oatmeal Bars made with rolled oats, pumpkin puree, and warm spices. These bars are sweetened naturally with brown sugar and honey or maple syrup, making them a perfect fall-inspired snack or breakfast option. With a tender, chewy texture and optional nuts or chocolate chips for added indulgence, these bars are easy to prepare and bake in just 45 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats (about 180 g)
- 1 cup all-purpose flour (about 120 g)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (plus extra for sprinkling)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree (about 240 g)
- 3/4 cup brown sugar (about 150 g)
- 1/4 cup honey or maple syrup (about 60 ml)
- 1/2 cup unsalted butter, melted (about 115 g)
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped nuts or chocolate chips (about 75 g)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it is hot enough for baking the bars evenly.
- Prepare the baking pan: Grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Stir these together until evenly distributed.
- Mix wet ingredients: In another bowl, whisk together the pumpkin puree, brown sugar, melted butter, honey or maple syrup, and vanilla extract until smooth.
- Combine mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Add optional ingredients: If using, fold in chopped nuts or chocolate chips to the batter.
- Transfer and spread: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake: Place the pan in the oven and bake for 25-30 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the bars to cool in the pan for about 10 minutes, then lift them out using the parchment paper and let cool completely on a wire rack before cutting into squares.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Honey or maple syrup can be substituted based on preference; adjust sweetness accordingly.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Optional nuts add crunch; walnuts or pecans pair particularly well.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
