Pumpkin Oatmeal Bars

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These pumpkin oatmeal bars are the perfect sweet treat for the fall season! They are egg-free, dairy-free, gluten-free, and great for a quick breakfast or snack!

Pumpkin banana oatmeal bars served with berries.

The pumpkin and banana flavors combine so well with the rolled oats to form these soft and chewy bars. I used chocolate chips for a fun add-in, but you can omit them or swap them for some finely chopped nuts for an extra bit of crunch and flavor in every bite!

Pumpkin banana oatmeal bars served with berries.

WHAT YOU’LL NEED

Here is what you’ll need to make these pumpkin oatmeal bars:

Ingredients to make pumpkin oatmeal bars.
  • Bananas: The main source of sweetness for these granola bars. Make sure to use bananas that are overripe with several brown spots. The riper the bananas, the sweeter the bars!
  • Pumpkin Puree: For that fall-inspired pumpkin flavor. Make sure to use the unsweetened variety, not the ones labeled pumpkin pie filling.
  • Rolled Oats: Rolled oats are packed with nutrition! Gluten-free rolled oats make these granola bars gluten-free.
  • Pumpkin Pie Spice: Provides an extra warm spice and enhances the sweetness of the bananas.
  • Vanilla Extract: For added flavor.
  • Peanut Butter: Optional ingredient for added flavor.
  • Chocolate Chips: Optional ingredient for a little added sweetness and fun!

PROCESS

  1. Mash the bananas in a bowl until smooth.
  2. Add in the pumpkin puree, pumpkin pie spice, peanut butter (if using), and vanilla, and mix until combined.
  3. Add in the rolled oats and optional add-ins and mix until combined and incorporated.
  4. Press this mixture into a parchment paper-lined loaf pan. Use a spatula to flatten and smooth out the top.
  5. Bake at 350 degrees F for 25-30 minutes, or until the edges are golden brown.
  6. Allow it to cool completely before slicing it into bars.
Steps to make pumpkin oatmeal bars

STORAGE INSTRUCTIONS

Once cooled, slice into bars and store in an airtight container in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 3 months.

Pumpkin banana oatmeal bars served with berries.

SUBSTITUTIONS

  • Pumpkin Pie Spice: The pumpkin pie spice may be replaced with equal parts ground cinnamon. You may also make your own pumpkin pie spice by combining together ground cinnamon, ground nutmeg, and a small amount of ground cloves and ground ginger.
  • Chocolate Chips: The chocolate chips may be replaced with finely chopped nuts. They may also be omitted completely!
Pumpkin oatmeal bars served with berries and yogurt.

RECIPE NOTES

  • Use overripe bananas for more sweetness. You may add a little maple syrup to the mixture if you prefer a sweeter bar, but I find that overripe bananas provide the perfect amount of sweetness on their own!
  • I used a 9 by 5 loaf pan for this recipe. If you prefer a thinner bar, I recommend using an 8 by 8 size brownie pan!
  • Add in extra add-ins for more texture and taste! Crushed nuts are a great mix-in option for added texture!
Pumpkin banana oatmeal bars.

Here are some other pumpkin-flavored meals and treats you may like!

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Pumpkin banana oatmeal bars served with berries.
5 from 4 votes

Pumpkin Oatmeal Bars

These pumpkin oatmeal bars are the perfect sweet treat for the fall season! They are egg-free, dairy-free, gluten-free, and great for a quick breakfast or snack!
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 8 bars

Ingredients 

  • 2 overripe bananas
  • ½ cup pumpkin puree
  • 1 ¼ cup rolled oats
  • ½ tsp vanilla extract
  • ½ tsp pumpkin spice
  • 2 tbsp natural peanut butter, optional
  • ¼ cup chocolate chips + more to top, optional

Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Mash the bananas in a bowl until smooth.
  • Add in the pumpkin puree, pumpkin pie spice and vanilla and mixed until combined.
  • Add in the rolled oats and optional add-ins and mix until combined and incorporated.
  • Press this mixture into a parchment paper-lined loaf pan. Use a spatula to flatten and smooth out the top.
  • Bake for 25-30 minutes, or until the edges are golden brown.
  • Allow it to cool completely before slicing it into bars.

Notes

  • Use overripe bananas for more sweetness. You may add a little maple syrup to the mixture if you prefer a sweeter bar, but I find that overripe bananas provide the perfect amount of sweetness on their own!
  • I used a 9 by 5 loaf pan for this recipe. If you prefer a thinner bar, I recommend using an 8 by 8 size brownie pan!
  • Add in extra add-ins for more texture and taste! Crushed nuts are a great mix-in option for added texture!

Nutrition

Calories: 132.67kcal, Carbohydrates: 21.17g, Protein: 3.06g, Fat: 4.65g, Saturated Fat: 1.62g, Polyunsaturated Fat: 0.82g, Monounsaturated Fat: 1.3g, Sodium: 2.59mg, Potassium: 222.6mg, Fiber: 2.71g, Sugar: 7.9g, Vitamin A: 2402.29IU, Vitamin C: 3.24mg, Calcium: 18.9mg, Iron: 0.92mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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