Description
Oatmeal Pumpkin Breakfast Bars are a wholesome way to start your day. My recipe is packed with flavor and perfect for meal prep. Grab a bar and go!
Ingredients
Scale
- Wholesome Base:
- 2 cups old-fashioned rolled oats
- 1 (15 oz) can pumpkin puree (100% pumpkin, not pie filling)
- Sweeteners & Binders:
- 1/2 cup lightly packed brown sugar
- 1/2 cup milk (any kind: dairy, almond, oat)
- 2 large eggs
- 1 teaspoon vanilla extract
- Flavor Boosters:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional Mix-ins:
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts (pecans or walnuts)
Instructions
- Prep Your Pan:: First things first, grab a 9×13 inch baking pan. Line it with parchment paper, leaving a bit of an overhang on the sides. This is your secret weapon for easy removal, trust me. I skipped this once, and spent an embarrassing amount of time scraping bits of bar from the pan. Then, give that parchment paper a light spray with cooking oil. You want these bars to slide out beautifully, not stick!
- Mix Wet Ingredients:: In a large bowl, whisk together the pumpkin puree, brown sugar, milk, eggs, and vanilla extract. You’re looking for a smooth, well-combined mixture. This is where all those warm, sweet scents start to mingle. Don’t worry if it looks a little lumpy at first; just keep whisking until it’s mostly uniform. I always take a moment here to just breathe in the pumpkin aroma, it’s so comforting.
- Combine Dry Ingredients:: In a separate, medium-sized bowl, whisk together the rolled oats, cinnamon, pumpkin pie spice, baking powder, and salt. Make sure everything is evenly distributed. This step is crucial for flavor consistency in your bars. I once just dumped everything in together and ended up with pockets of intense spice, which was… interesting, but not what we’re going for.
- Bring It All Together:: Now, pour the dry oat mixture into the wet pumpkin mixture. Stir gently until just combined. You don’t want to overmix here; overmixing can lead to tough bars, and we’re aiming for tender, chewy bars. If you’re adding chocolate chips or nuts, fold them in now. I always get a little messy at this stage, but it’s part of the fun!
- Bake to Golden Perfection:: Pour the batter into your prepared 9×13 inch baking pan and spread it out evenly with a spatula. Pop it into a preheated oven at 350°F (175°C) for about 25-30 minutes. You’re looking for the edges to be lightly golden and a toothpick inserted into the center to come out mostly clean. The smell filling your kitchen right now? That’s pure autumn magic, honestly.
- Cool and Slice:: Once baked, pull those gorgeous bars out of the oven. Let them cool in the pan on a wire rack for at least 30 minutes. This is the hardest part, I know! Cooling completely helps them firm up and makes them much easier to slice. When they’re totally cool, use the parchment paper overhang to lift the whole slab out and cut into bars. Enjoy your delicious creation!