Pumpkin Oatmeal Breakfast Bars

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So I was munching on an applesauce oatmeal breakfast bar when it suddenly I start thinking “I wonder if this would work with pumpkin: and like that Pumpkin Oatmeal Breakfast Bars were born.

pumpkin oatmeal breakfast barsI altered the recipe just a little adding in another egg as otherwise the recipe was kind of dry. The result was moist and yummy breakfast bars, perfect for those mornings when you got to grab breakfast as you rush out the door, even though you got up at 4:30 and it is now 7:30, because you got so caught up in blogging you forgot to eat.

Or is that just me? Well whatever is causing you to rush these pumpkin oatmeal bars are the perfect grab and go breakfast.

ingredients for pumpkin oatmeal breafast barsIngredients For Pumpkin Oatmeal Breakfast Bars

If you want you might want to add in a cup of crushed walnuts or perhaps some chocolate chips.

I really liked the way these pumpkin breakfast bars turned out they are very moist and filling. Perfect with my morning cup of coffee.

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5.0 from 1 reviews
Pumpkin Oatmeal Breakfast Bars
  • 1½ cup pumpkin puree (either store bought or homemade if fine)
  • 1 cup brown sugar
  • ½ cup butter softened
  • 2 eggs
  • 2 cups white wheat flour (you could also used unbleached)
  • 1 cup quick oats
  • ½ teaspoon salt
  • 1 tsp baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • (optional 1 cup crushed walnuts or 1 cup chocolate chip or ½ cup of each)
  1. preheat oven to 375 degrees
  2. lightly grease a 9 by 13 baking pan
  3. in a large bowl mix together sugar and butter
  4. add in pumpkin and stir
  5. add in eggs and stir
  6. add in dry ingredients and mix well
  7. stir in optional nuts or chocolate chips if desired
  8. Bake for 16 to 18 minutes (until toothpick comes out clean, or blade of knife)
  9. Remove from oven and let cool 5 to 10 minutes before serving
  10. (these freeze well so you can make a double batch if you have 2 pans)

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  1. Sounds yummy! I believe I have all these ingredients in my house to! I’ll have to try this over the next couple of days. Thanks for sharing.

  2. EEK! I made these- flat! The baking soda was left off the printable recipe!

  3. Victoria: I just made these and they turned out tasting wonderful, but were very crumbly, almost not holding together when I cut into them. I used 2 cups of whole wheat flour (I didn’t have white), and 1 15 oz can of pumpkin puree. Did you beat the eggs first? Did you pack the brown sugar? My brown sugar was so hard and dry, maybe that caused the problem. Still a great recipe, thanks for sharing it!

    • I think it would be a combination of the whole wheat flour you used and the hard brown sugar. Probably adding a 3rd egg might have helped, or a little less flour if you are going to use whole wheat. Hope that helps and glad to hear they do taste good despite being crumbly.

  4. can I use old fashion cooking oats?

  5. What do you think about substituting pureed sweet potatoes? I’m going to make these for my picky toddler 😉

    • Victoria says:

      Are the pureed sweet potatoes a similar thickness to the pumpkin puree you find in a can? If so I would say go for it as it will probably work. If not if you can perhaps mix a bit of water in them to make them more like pumpkin puree that might work too.

  6. Hi thanks for the recipe. I had baked sweet potato I needed to use up so I thought I’d try this using sweet potato. I used three small baked sweet potatoes. I also subbed out 1 of the cups of white flour for a cup of oat flour that I make myself in my vitamix. So they would be more oat mealy, lol. Next time I will omit all the white/wheat flour and just use oat flour. I also added chopped pecans and 1/2 cup Heath toffee crunch. Came out amazing and moist everyone loves them.


  1. […] recipe is from Snail Pace Transformations and they are deeeeelicious.  I changed up the recipe a little bit to make it my own, so […]

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