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Pumpkin Breakfast Oatmeal Bars

4.95 from 19 votes

Just one more pumpkin recipe for the year. These homemade pumpkin breakfast oatmeal bars are way too good to keep secret for a whole year!

Pumpkin Baked Oatmeal - 2 cups oats, 1 cup pumpkin, 1 tsp cinnamon, 2 tsp vanilla, 1 1/2 cups... Full recipe: https://chocolatecoveredkatie.com/2014/11/13/pumpkin-baked-oatmeal/ @choccoveredkt
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With pumpkin and oatmeal and cookie dough, you know today’s pumpkin baked oatmeal recipe has to be completely amazing, right?

You can top the oatmeal bars with maple syrup, or chocolate chips, or coconut butter. Or you can just eat them plain.

This time, I topped mine with almond butter, which was absolutely fantastic!

canned pumpkin

The recipe pretty much makes itself.

All you do is stir the ingredients together, smooth the batter into a pan, and bake at 380 degrees. It’s a great portable breakfast, and leftovers freeze well.

Just take out one serving from the freezer on a rushed morning, pop it into the oven or microwave to heat it up, and you get an instant healthy and filling breakfast that is perfect for any cold autumn day.

To add excitement to your Thursday morning, here are a few more pictures of the pumpkiny breakfast deliciousness:

Pumpkin Baked Oatmeal - 2 cups oats, 1 cup pumpkin, 1 tsp cinnamon, 2 tsp vanilla, 1 1/2 cups... Full recipe: https://chocolatecoveredkatie.com/2014/11/13/pumpkin-baked-oatmeal/ @choccoveredkt

The recipe was adapted from my Pumpkin Oatmeal and these Baked Oatmeal Bars.

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Pumpkin Oatmeal Breakfast Bars

These healthy baked pumpkin oatmeal bars are a delicious Fall breakfast!
Cook Time 50 minutes
Total Time 50 minutes
Yield 4 – 6 servings
5 from 19 votes

Ingredients

  • 2 cups rolled oats
  • scant 1/2 tsp salt
  • scant 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice OR additional cinnamon
  • 1/8 tsp uncut stevia OR 1/3 cup pure maple syrup
  • 1 1/3 cup pureed pumpkin (320g)
  • 2/3 cup milk of choice (scale back to 1/3 cup if using maple syrup)
  • 1/4 cup almond butter, or 2 tbsp oil or milk of choice
  • 1 tsp pure vanilla extract
  • optional 1/2 cup chocolate chips, plus more for the top if desired

Instructions

  • Grease an 8×8 square pan. Set aside. Preheat oven to 380F. In a large mixing bowl, stir together all dry ingredients, then add all remaining ingredients. Smooth evenly into the prepared pan, sprinkle chips on top if desired, and press down with a spoon. Bake 24 minutes, then let sit in a closed oven 20 minutes with the heat turned off. Top with syrup, or coconut butter, or the healthy cream cheese frosting linked earlier in the post. Or you can eat it plain. I topped mine with almond butter, and they’re REALLY good this way! You could also use 1/4 cup almond butter in place of the oil, as mentioned in the ingredients, which adds delicious depth of flavor.
    View Nutrition Facts

Notes

Readers also really like these Pumpkin Oatmeal Breakfast Cupcakes.
 

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More About The Cookbook

Published on May 1, 2009

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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