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Cozy Pumpkin Oat Breakfast Bars: Easy Fall Recipe

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These cozy pumpkin oat breakfast bars are the perfect fall breakfast or snack, made with simple ingredients like oats, pumpkin puree, and maple syrup. They’re quick to make, crowd-pleasing, and taste even better the next day.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned oats work best)
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1/3 cup maple syrup (pure maple syrup)
  • 2 large eggs (room temperature preferred)
  • 1/4 cup melted coconut oil (or melted butter)
  • 1 teaspoon vanilla extract (pure vanilla)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup chopped pecans or walnuts (optional)
  • 1/4 cup dried cranberries or raisins (optional)
  • 2 tablespoons brown sugar (optional, for topping)
  • 1/4 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving overhang on two sides.
  2. In a large bowl, whisk together the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
  3. In a separate medium bowl, mix the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt.
  4. Pour the dry ingredients into the wet ingredients and fold together with a rubber spatula until just combined. Do not overmix.
  5. If using add-ins, fold them in now. Reserve a few to sprinkle on top if desired.
  6. Pour the mixture into the prepared baking dish and spread evenly, pressing into the corners.
  7. Bake for 22-25 minutes, until the edges are golden brown and the center is set. A toothpick inserted in the middle should come out clean or with a few moist crumbs.
  8. Let the bars cool in the pan for 10 minutes, then use the parchment paper to lift them out and transfer to a cutting board.
  9. Cut into 9 squares (or 12 for smaller bars). Let cool completely on a wire rack before storing.

Notes

For best results, use rolled oats (not quick oats) and let the bars cool completely before cutting. Toasting the oats first enhances flavor. The bars taste even better the next day. For a vegan version, use flax eggs (2 tbsp ground flaxseed + 5 tbsp water) and coconut oil. For gluten-free, use certified gluten-free oats.

Nutrition

Keywords: pumpkin oat bars, fall breakfast, easy pumpkin recipe, healthy breakfast bars, pumpkin oatmeal bars

Find it online: https://fizzlefork.com/cozy-pumpkin-oat-breakfast-bars-easy-fall-recipe/