Wake up to these yummy Baked Breakfast Oatmeal Pumpkin Bars! They’re packed with pumpkin goodness and oats, making them a wholesome start to your day.
These bars are super easy to grab and go, perfect for busy mornings. I love how they fill the kitchen with a cozy pumpkin spice smell. It’s like autumn in a bite! 🍂
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: These are essential for the texture of the bars. If you have quick oats, they can work, but the bars may turn out softer. Steel-cut oats won’t be suitable here as they need longer cooking time.
Canned Pumpkin Puree: This is the star of the show! If you don’t have canned pumpkin, homemade pumpkin puree works too. Just make sure it’s smooth. You can even swap it out for mashed banana or applesauce for a different twist!
Maple Syrup or Honey: Use either sweetener depending on your preference. If you want to avoid sugar, consider using agave syrup or a sugar substitute that’s safe for baking.
Milk: I prefer almond or oat milk for a dairy-free option, but any milk will work. You can also use yogurt for a creamier texture if you want to switch it up!
Brown Sugar: This is optional but adds extra sweetness. If you’re looking to cut back on sugar, you can leave it out or substitute with a sweeter spice mix like cinnamon sugar.
How Do I Ensure My Oatmeal Bars Fall Apart?
A common issue is ending up with crumbly bars. To prevent this, make sure to mix the wet and dry ingredients well, as they bind the oats. Using enough pumpkin helps with moisture, so avoid skimping on that!
- Mix the wet and dry ingredients just until combined; overmixing can lead to tough bars.
- Let the bars cool in the pan before cutting; this helps them hold their shape.
- Using parchment paper makes removing the bars easier without crumbling.
By following these tips, you’ll have delicious, hearty pumpkin bars perfect for breakfast or a snack! Enjoy! 🌟
Baked Breakfast Oatmeal Pumpkin Bars
Ingredients You’ll Need:
Base Ingredients:
- 2 cups old-fashioned rolled oats
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup milk (dairy or plant-based)
- 1/4 cup brown sugar (optional for added sweetness)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup mini chocolate chips (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and around 25-30 minutes of baking time. Don’t forget to allow for an additional 10-15 minutes of cooling before cutting. So, set aside about an hour total to get your delicious pumpkin bars ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, you can prepare your baking pan. Line an 8×8-inch baking pan with parchment paper or give it a light greasing with butter or cooking spray.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, pumpkin pie spice, ground cinnamon, baking powder, and salt. Stir these dry ingredients together until they’re well mixed.
3. Prepare the Wet Ingredients:
In another bowl, whisk together the canned pumpkin puree, eggs, maple syrup (or honey), milk, brown sugar (if you’re using it), and vanilla extract. Mix until everything is smooth and well combined.
4. Combine Wet and Dry Mixtures:
Now, pour the wet ingredients into your bowl of dry ingredients. Gently stir them together until they are just combined. Don’t over-mix—it’s okay if a few lumps remain!
5. Add Chocolate Chips:
If you’re using mini chocolate chips, fold them in gently at this point for a sweet treat in your bars.
6. Bake the Mixture:
Pour the mixture into your prepared baking pan and spread it out evenly. Place it in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, the bars are ready!
7. Cool and Cut:
Once baked, remove the pan from the oven and let it cool in the pan for about 10-15 minutes. This helps the bars set properly. Then, lift them out using the parchment paper and cut into squares or bars as you prefer.
8. Serve and Store:
These delicious bars can be served warm or at room temperature. If you have any leftovers (which is unlikely!), store them in an airtight container in the fridge for up to 5 days.
Now, enjoy your hearty and delicious Baked Breakfast Oatmeal Pumpkin Bars—perfect for a nourishing start to your day or as a delightful snack!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats if that’s what you have on hand! Just note that the texture will be slightly different—quick oats may result in softer bars. Avoid using steel-cut oats, as they will not cook properly in this recipe.
How Can I Make These Bars Vegan?
To make this recipe vegan, simply substitute the two eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes) and use a plant-based milk and sweetener, such as maple syrup or agave syrup. The bars will still turn out delicious!
Can I Freeze These Bars for Later?
Absolutely! These bars freeze well. Once completely cooled, wrap them individually in plastic wrap and then store in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw them overnight in the fridge before enjoying!
What Can I Substitute for Pumpkin Puree?
If you’re out of pumpkin puree, you can replace it with mashed banana or applesauce. Both will keep the moisture, but the flavor will change slightly—still delicious options!
