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    Home » Recipes » Desserts

    Cranberry Pumpkin Oat Bars

    Published: Sep 7, 2024 by Eileen Murphy Kelly

    Jump to Recipe
    Pumpkin cranberry oat bar Pinterest pin with text overlay.
    A collage of oat bars, stacked on top of each other and of the bars on parchment paper.

    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.

    Sliced cranberry pumpkin bars on a tray.

    For specifics on the recipe use the table of contents to click on sections of the recipe.

    Jump to:
    • Why you'll love this recipe
    • Ingredient List
    • Equipment
    • Instructions
    • Eileen's Tips for Success
    • Variations
    • Make ahead, storage, and freezer tips
    • Similar recipes
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients to make cranberry pumpkin oat bars.

    As an Amazon Associate, I earn from qualifying purchases.

    • 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

    Equipment

    • 9x13 inch casserole dish
    • Parchment Paper
    • Stainless Steel Mixing Bowls
    • Measuring Spoons and Cups
    • Wooden Spoon
    • Whisk

    Instructions

    This is an overview of the recipe. The full instructions are below in the recipe card.

    1. Preheating oven to 350°F. Spray baking pan with non-stick baking spray and place parchment paper in the bottom of pan.
    A bowl with a dry mixture of ingredients to make cranberry pumpkin oat bars.
    1. Whisk dry ingredients together.
    A bowl of pumpkin puree and milk being combined for a cranberry pumpkin oat bar.
    1. In a separate bowl, whisk wet ingredients.
    Dry ingredients mixed with pumpkin puree, dried cranberries, and pumpkin seeds to make pumpkin oat bars.
    1. Add pumpkin mixture, dried cranberries, and pumpkin seeds to the oat mix.
    A mixture of cranberry pumpkin oat bars in a baking pan ready to go in the oven.
    1. Pour batter into the prepared baking pan. Bake for 30 minutes.
    Sliced pumpkin oat bars with cranberries on a baking sheet.

    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.

    Sliced cranberry pumpkin oat bars sliced on a baking tray.

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    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.

    📖 Recipe

    Breakfast oat bars sliced and ready to be eaten.

    Cranberry Pumpkin Oat Bars

    Cranberry Pumpkin Oat Bars are full of flavor, hearty, and a great snack or breakfast bar. The breakfast bars are soft and chewy breakfast bar. Always a hit with everyone who tries them. Made with just a few simple ingredients to make affordable breakfast bars that also freeze well.
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    Course: Breakfast/Snack
    Cuisine: American
    Keyword: cranberry pumpkin bars, pumpkin oat bars
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    cooling time: 15 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12 bars
    Calories: 126kcal
    Author: Eileen Murphy Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • 9x13 inch casserole dish
    • Parchment Paper
    • Stainless Steel Mixing Bowls
    • Measuring Spoons and Cups
    • Wooden Spoon
    • Whisk

    Ingredients

    • 2 cups rolled oats Note 1
    • ½ cup all-purpose flour Note 2
    • 2 Tablespoon granulated sugar
    • 1 Tablespoon pumpkin pie spice
    • ½ teaspoon baking soda
    • ½ teaspoon salt Note 3
    • ¼ teaspoon baking powder
    • 1 cup pumpkin puree
    • ½ cup whole milk Note 4
    • 1 Tablespoon unsalted butter melted Note 3
    • 1 teaspoon pure vanilla extract
    • ½ cup dried cranberries
    • ⅓ cup pumpkin seeds
    • non-stick cooking spray

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    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.

    NOTES

    Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.
    Note 1: For best results use old-fashioned rolled oats not instant oats. Gluten-free oats can be used.
    Note 2: Whole wheat flour can be used. 
    Note 3: If using salted butter, no need to add additional salt. 
    Note 4: We use low-fat milk. Use your favorite milk type. 
    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. The pumpkin oat bars can be kept in the freezer for up to 2 months. 
    Take the bars at night and let them defrost in the refrigerator overnight
     
     
    Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
     
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    Nutrition

    Serving: 1bar | Calories: 126kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 150mg | Potassium: 136mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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