Pumpkin Oatmeal Bars

These pumpkin oatmeal bars are firm, chewy, and lightly sweet, with whole rolled oats, pumpkin pie spice, and chopped pecans for a little crunch. They're easy to make in one bowl and perfect for breakfast or a snack.

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Course: Breakfast, Dessert

Cuisine: American

Keyword: Pumpkin Oatmeal Bars

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 175kcal

Equipment

8x8 baking pan

Ingredients

2 large egg
1/2 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup milk
2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cup whole rolled oats
1/2 cup pecans chopped

Instructions

Preheat the oven. Set the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
Combine the wet ingredients. In a large bowl, mix the eggs and pumpkin puree. Add the sugar, whole milk, pumpkin pie spice, vanilla extract, and salt. Stir until evenly combined.
Add the oats and pecans. Fold in the rolled oats and chopped pecans, mixing until everything is evenly coated with the pumpkin mixture.
Fill the baking pan. Transfer the mixture to the prepared pan. Spread it evenly and gently press down to create a level surface.
Bake. Place the pan in the oven and bake for approximately 25 minutes, until the top looks set.
Cool and slice. Allow the oatmeal bars to cool completely before slicing. They continue to firm up as they cool, giving them their chewy texture and helping them hold together. Cut into 16 small bars and serve.

Video

Notes

Texture: These bars are firm and chewy, not crispy like granola bars. The pecans add a little crunch.
Oats: Use old-fashioned rolled oats. Quick oats have not been tested in this recipe.
Pumpkin: I prefer pure pumpkin puree because I can control the sweetness and spices. I've also tried pumpkin pie filling, which makes the bars sweeter and more heavily spiced.
Nuts: Chopped walnuts can replace the pecans in equal amounts.
Chocolate chips: Semi-sweet chocolate chips are another variation I've tested. Their flavor stands out nicely against the pumpkin spices.
Storage: Refrigerate the cooled bars in an airtight container. They become slightly firmer when cold, so I prefer letting them come to room temperature before eating.

Nutrition

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