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Easy Healthy Pumpkin Oat Breakfast Bars (Best 30-Minute Meal Prep)

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These pumpkin oat breakfast bars are the perfect weeknight redemption story—no separate bowls, no extra steps, just honest ingredients that taste like fall in bar form. Ready in 30 minutes with simple ingredients, they’re perfect for meal prep and actually taste better on day three.

Ingredients

  • Rolled oats, 2 cups (180g)
  • Pumpkin puree, 1 cup (245g)
  • Maple syrup, 1/3 cup (80ml)
  • Eggs, 2 large
  • Coconut oil, 3 tablespoons (45ml), melted
  • Vanilla extract, 1 teaspoon
  • Pumpkin pie spice, 2 teaspoons
  • Cinnamon, 1 teaspoon
  • Baking powder, 1 teaspoon
  • Salt, 1/4 teaspoon
  • Chocolate chips, 1/2 cup (90g) (optional)
  • Chopped pecans or walnuts, 1/2 cup (60g) (optional)
  • Dried cranberries, 1/4 cup (40g) (optional)
  • Shredded coconut, 1/4 cup (20g) (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×8 pan with parchment paper, leaving overhang on two opposite sides. Spray the parchment lightly with cooking spray if desired.
  2. Mix the wet ingredients. In your large bowl, whisk together the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth and uniform.
  3. Add the dry ingredients. Add the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt directly to the wet mixture. Stir with your spatula until just combined. Do not overmix.
  4. Fold in your add-ins. If using chocolate chips, nuts, or dried fruit, fold them in gently now. Reserve a handful to sprinkle on top for a prettier finish.
  5. Transfer to the pan. Pour the batter into your prepared pan. Spread it evenly with your spatula—it will be thick and slightly sticky. Press it into the corners. Sprinkle any reserved toppings over the surface.
  6. Bake for 22-25 minutes. Place the pan on the middle rack. At 22 minutes, check for doneness: the edges should be golden brown and pulling away from the parchment slightly. The center should feel firm when pressed gently. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  7. Cool completely in the pan. Set the pan on a cooling rack and let it cool for at least 30 minutes before cutting.
  8. Lift and cut. Use the parchment handles to lift the entire block of bars out of the pan. Transfer to a cutting board. Use a sharp knife to cut into 9 squares (3×3 grid). Wipe the knife clean between cuts for neater edges.

Notes

Don’t skip the parchment paper. Check your pumpkin puree consistency—blot if watery. Use room temperature eggs. Bake until edges pull away. Let cool completely before cutting. For cleaner cuts, chill in fridge for 15 minutes after cooling. Store in airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin oat bars, breakfast bars, healthy breakfast, meal prep, pumpkin recipes, fall breakfast, easy breakfast bars

Find it online: https://clunkcook.com/easy-healthy-pumpkin-oat-breakfast-bars-best-30-minute-meal-prep/