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+ servings

Pumpkin Cranberry Oat Bar Recipe

Pumpkin Cranberry Oat Bars are a soft and chewy breakfast or snack treat. Made with an easy blend of pantry staple ingredients, pumpkin puree and a crunch from pumpkin seeds and dried fruit.
Course Breakfast/Snack
Cuisine American
Keyword breakfast bars, oat bars, on the go breakfast
Prep Time 10 minutes
Cook Time 30 minutes
cooling time 15 minutes
Total Time 55 minutes
Servings 12 bars
Calories 126kcal
Author Eileen Kelly



  • 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.


Note 1: For best results use 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. 
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes


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