Spiced Oatmeal Pumpkin Breakfast Bars are a simple, delicious make-ahead option for busy mornings or a wholesome snack. Smooth pumpkin puree, warm pumpkin pie spice, and the crunch of pecans and pepitas combine to create an easy grab-and-go treat that reheats well and stores beautifully.
Why I love Pumpkin Oatmeal Bars
I make lots of oatmeal bar variations because they’re easy to prepare in advance—perfect for those of us who aren’t morning people. These pumpkin oatmeal bars are especially convenient since they can be baked days ahead and still taste fresh.
This version has a soft, cake-like crumb that feels indulgent for breakfast—cake for breakfast, yes please. Serve them at room temperature or warm a slice briefly in the microwave for a cozy start to your day.
They’re portable, satisfying, and versatile, which makes them one of my go-to options when I want something quick and comforting that still feels homemade.
How to Make Oatmeal Pumpkin Bars
This recipe is straightforward enough for kids to help with. The process is simple and quick:
Preheat the oven to 350°F and prepare an 8 x 8-inch baking pan. Lining the pan with parchment paper makes it easier to lift the bars out for neat slicing later—grease the top of the parchment if you prefer a clean removal. If you don’t mind serving from the pan, simply grease the pan and skip the parchment.
Combine the dry ingredients in a medium bowl: flour (all-purpose works well; whole wheat can be substituted), old-fashioned oats, pumpkin pie spice, salt, and baking soda. Stir to blend evenly.
In a larger bowl, lightly beat the eggs, then stir in the pumpkin puree (use canned pumpkin puree, not pumpkin pie filling), applesauce, light brown sugar, and vanilla extract. Mix the wet ingredients until smooth.
Add the dry ingredients to the wet and mix thoroughly, scraping the bottom of the bowl to incorporate every bit of batter. Fold in half of the pepitas and chopped pecans, then spread the batter evenly in the prepared pan. Sprinkle the remaining pepitas and pecans across the top for texture and visual appeal.
Bake for 25–30 minutes, or until the center is set and a toothpick inserted near the middle comes out clean. The bars will look similar to a baked cake when done. Allow them to cool before cutting into nine squares.
What are pepitas?
Pepitas are pumpkin seeds that are sold without their hulls, though the terms are sometimes used interchangeably. They’re slightly smaller than whole pumpkin seeds and offer a pleasant crunch. You can usually find pepitas in most grocery stores, including popular discount chains.
If you don’t care for pepitas, simply omit them or replace them with another seed or extra chopped nuts. The bars adapt well to swaps.
Recipe Variations
- Add chocolate chips on top before baking for a sweeter version
- Swap chopped walnuts for pecans
- Stir in unsweetened coconut flakes for extra texture
- Replace applesauce with melted coconut oil for a slightly richer bar (you may want to reduce the amount slightly)
- Try other baked oatmeal flavors like apple pie baked oatmeal or blueberry baked oatmeal for variety
How to freeze for later:
Wrap individual slices in wax or parchment paper, place them in an airtight container or freezer bag, and freeze for up to three months. Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat in the microwave for a warm breakfast in minutes.
What can I make with leftover pumpkin puree?
Leftover pumpkin puree is handy—freeze the extra in a sealed container or in an ice cube tray for portioned use later. Use the thawed pumpkin to make soft pumpkin cookies, pumpkin pie oatmeal, pumpkin-spiced pancakes, or another batch of these oatmeal bars to share.
Other Baked Oatmeal for Breakfast
- Strawberry Banana Baked Oatmeal (Make-Ahead & Freezer Friendly)
- Blueberry Baked Oatmeal (Easy Make-Ahead Breakfast)
- Apple Baked Oatmeal (Easy Make-Ahead Breakfast)
Recipe
Oatmeal Pumpkin Bars
Deanne Frieders | This Farm Girl Cooks
Pin Recipe
10
25
35
9 squares
Ingredients
- 1 cup flour
- 1 cup old fashioned oats
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoons baking soda
- 2 large eggs lightly beaten
- ½ cup pure pumpkin puree
- ½ cup natural style applesauce
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup pepitas
- ¼ cup chopped pecans
Equipment
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8 x 8 Baking Pan
Method
-
Preheat the oven to 350°F. Line an 8×8 pan with parchment paper and lightly grease the top of the parchment, or grease the pan directly if you prefer.
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In a medium bowl, whisk together the dry ingredients: 1 cup flour, 1 cup old fashioned oats, 1½ teaspoons pumpkin pie spice, ¼ teaspoon salt, and ½ teaspoon baking soda. Mix until combined.
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In a large bowl, beat 2 large eggs. Stir in ½ cup pure pumpkin puree, ½ cup natural-style applesauce, ½ cup light brown sugar, and 1 teaspoon vanilla extract. Combine until smooth.
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Add the dry ingredients to the wet ingredients and stir until everything is incorporated, scraping the bottom of the bowl to ensure even mixing. Fold in half of the pepitas (¼ cup) and half of the chopped pecans (¼ cup).
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Pour the batter into the prepared pan and spread it evenly. Sprinkle the remaining pepitas and pecans on top. Bake 25–30 minutes, until the center is set and a toothpick comes out clean. Cool slightly before slicing into nine squares.
Farm Girl Tips
- Use canned pumpkin puree, not pumpkin pie filling. The puree provides the proper texture and flavor balance.
- Pumpkin pie spice is typically a blend of cinnamon, nutmeg, ginger, and clove and is available year-round in most spice aisles.
Nutrition
Calories: 142kcal
Carbohydrates: 25g
Protein: 3g
Fat: 3g
Sugar: 13g
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Let me know how it turned out and leave a review!