This Oat Bar Recipe gives a soft-baked, incredibly flavorful, and very easy to make breakfast bars. Creamy pumpkin puree, crunchy oats with the warmth of pumpkin pie spice and sweet dried cranberries with a bit more crunch from pumpkin seeds combine to create mouthwatering quick breakfast or snack.
Oat Bar Recipe
If you love a good warm pumpkin treat, try these Pumpkin Cranberry Oat Bars. I love all the flavors of fall, and this recipe is the perfect way to enjoy them.
This Oat Bar Recipe is the ultimate on-the-go breakfast or any-time treat. They are more substantial and healthier than store-bought breakfast bars. You can easily modify with different add-ins based on your preferences.
They are made with simple pantry items and super easy-to-make. Store them in the refrigerator for a few days or frozen for months.
The texture of these bars is soft, but they’re packed with old fashioned rolled oats which gives them a nice chew. The dried cranberries give them a tangy punch that never gets old!
Did I mention how much I love oats? Oats are awesome. They are cheap, and oh-so-versatile. That’s why this recipe is a must make for everyone.
Tips and FAQs
- Use old fashioned rolls oats for best results.
- Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin puree, is pure pumpkin, no additional spices are added.
- Feel free to change up the dried fruit. Use other of your favorites such as dried cherries, apricots, blueberries, or raisins.
- You can swap ghee for he butter.
- Homemade pumpkin pie spice can replace a pre-packed spice mix.
- Be sure to spray the pan with non-stick spray.
- Use parchment paper to ensure the oat bars do not stick to the pan.
Oat bars can be kept in the refrigerator for about 3-4 days. Make a double batch and freeze some for later. They can be taken out of the freezer and left in the fridge overnight.
Step by step instructions
Start preheating your oven to 350°F. Prepare your 9″ by 13″ pan by spraying with non-stick baking spray. Place parchment paper in bottom of pan.
Whisk together 2 cups of oats with the flour, sugar, baking powder, baking soda, pumpkin pie spice.
- In a separate bowl, combine pumpkin puree with melted butter, milk and vanilla extract. Stir until you have a creamy texture.
- Carefully add the pumpkin mixture to the oats. Stir in ½ cup dried cranberries and pumpkin seeds.
- Pour the batter into the prepared baking pan (I prefer to use parchment paper), and bake for approximately 30 minutes.
- Carefully remove the pan from the oven. Let it cool before slicing.
- Gluten-free oats can replace the old-fashioned oats.
- Any dried fruit can replace the dried cranberries. Examples are raisins, cherry, blueberry, apricot.
- Replace pumpkin seeds with pepitas or nuts.
- Whole wheat flour can be swapped for the white flour.
- Brown sugar or coconut sugar can be used in lieu of white sugar.
Creamy pumpkin, chewy oats and tangy cranberries all come together for a delicious fall treat. Toddlers, kids, teenagers, and adults all love them. It’s a surefire way to fuel up for a busy day.
You may also enjoy some of these tasty treats:
- No-Bake Energy Bites – super easy to make and they taste so good.
- Honey Nut Energy Bars – A delicious blend of nuts
- Cherry Almond Granola – Homemade granola is so flavor packed and easy to make.
- Gluten-Free Quinoa Banana Bars – Sweet and nutty breakfast snack that are great for make ahead treats too.
- Granola Breakfast Cookies – Protein packed cookies with granola, dried fruit, and chocolate chips.
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Pumpkin Cranberry Oat Bar Recipe
- 2 cups rolled oats Note 1
- ½ cup all-purpose flour Note 2
- 2 Tablespoon white 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 milk Note 4
- 1 Tablespoon unsalted butter, melted Note 3
- 1 teaspoon vanilla extract
- ½ cup dried cranberries
- ⅓ cup pumpkin seeds
- non-stick cooking spray
- 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.
- In a medium bowl, whisk together the rolled oats, flour, sugar, pumpkin pie spice, baking soda, salt, and baking powder.
- In a separate bowl, combine pumpkin puree, milk, melted butter, and vanilla extract until well combined and creamy.
- Carefully mix the wet mixture into the dry ingredients.
- Fold in the dried cranberries and pumpkin seeds.
- Pour the batter into the prepared baking pan. Smooth the mixture so it's evenly spread.
- Bake for 30 minutes. The mixture will be set and baked through.
- Let the mixture cool at least 15 minutes before slicing.
- Serve and enjoy. Bars can be frozen for up to 2 months.