Cranberry Pumpkin Oat Bars is a soft-baked, incredibly flavorful, easy snack. Enjoy the warm flavors from creamy pumpkin puree, crunchy oats with pumpkin pie spice with a hint of sweetness from sweet dried cranberries for a hearty breakfast bar.
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Why you'll love this recipe
- Cranberry Pumpkin Oat Bars are easy to prepare at home and very affordable.
- The oat bar recipe is very adaptable to vary the ingredients.
Ingredient List
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- rolled oats - While recipe testing, rolled oats worked the best.
- all-purpose flour
- granulated sugar
- pumpkin pie spice
- baking soda
- salt
- baking powder
- pumpkin puree - Be sure to use pumpkin puree and not pumpkin pie filling.
- whole milk
- unsalted butter
- pure vanilla extract
- dried cranberries
- pumpkin seeds
- non-stick cooking spray
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheating oven to 350°F. Spray baking pan with non-stick baking spray and place parchment paper in the bottom of pan.
- Whisk dry ingredients together.
- In a separate bowl, whisk wet ingredients.
- Add pumpkin mixture, dried cranberries, and pumpkin seeds to the oat mix.
- Pour batter into the prepared baking pan. Bake for 30 minutes.
Eileen's Tips for Success
- Use pumpkin puree which is pure pumpkin. Be sure not to use pumpkin pie filling which has additional seasonings.
- Homemade pumpkin pie spice can replace a pre-packed spice mix.
- Be sure to spray the pan with non-stick spray and use parchment paper to ensure the oat bars do not stick to the pan.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Oats: Gluten-free oats can replace rolled oats.
- Dried Fruit: Any dried fruit can be used that will blend with the pumpkin flavor such as dried blueberry or apricot.
- Seeds: Try pepitas.
- All-Purpose Flour: Try splitting the flour with half whole wheat flour
- Sweetener: Brown sugar or coconut sugar can be used instead of granulated sugar.
Make ahead, storage, and freezer tips
Storage - Pumpkin oat bars can be kept in an airtight container in the refrigerator for 3-4 days. Make a double batch and freeze some for later.
Freezer: To freeze the pumpkin oat bars, flash-freeze the squares for about 30 minutes.
Then place the bars in a freezer safe container. I separate the bars with wax paper so it is easy to pull them out of the storage container.
Take the bars at night and let them defrost in the refrigerator overnight.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Cranberry Pumpkin Oat Bars
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F. Spray a 9" by 13" baking pan with non-stick cooking spray. Place a piece of parchment paper in the bottom of the pan to help prevent sticking. Set aside.
- In a medium-sized mixing bowl, whisk together the dry ingredients; 2 cups rolled oats, ½ cup all-purpose flour, 2 Tablespoons granulated sugar, 1 Tablespoon pumpkin pie spice, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon baking powder.
- In a separate medium-sized mixing bowl, combine the wet ingredients; stir together 1 cup pumpkin puree, ½ cup whole milk, 1 Tablespoon melted unsalted butter, and 1 teaspoon pure vanilla extract until creamy and well combined.
- Carefully mix the wet mixture into the bowl of dry ingredients.
- Fold in ½ cup dried cranberries and ⅓ cup pumpkin seeds.
- Pour the batter into the prepared baking pan. Smooth the mixture so it's evenly spread.
- Bake in the preheated oven for 30 minutes. The mixture will be set and baked through.
- Let the mixture cool at least 15 minutes before slicing and serving.
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