Ingredients
Scale
- 1 cup old-fashioned rolled oats (or quick oats)
- 1 cup canned pumpkin puree (not pie filling)
- 2 large eggs
- 1/4 cup pure honey or maple syrup (adjust to desired sweetness)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice (optional, for extra flavor)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk (dairy or non-dairy, for moisture)
- 1 teaspoon pure vanilla extract (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease or line an 8×8 inch square baking pan with parchment paper.
- In a large bowl, whisk together the canned pumpkin, eggs, milk, honey (or maple syrup), and vanilla extract until well combined.
- In a separate bowl, whisk together the rolled oats, cinnamon, pumpkin pie spice, baking powder, and salt.
- Pour the dry ingredients into the wet mixture. Mix gently with a spatula until the oats are fully incorporated and the batter is uniform.
- Pour the batter into the prepared baking pan and spread it into an even layer.
- Bake for 25–30 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let the bars cool completely in the pan before lifting them out using the parchment paper overhang.
- Slice into 9 squares.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Adjust sweetness to your preference by adding more or less honey/maple syrup.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg