Tender, chewy banana pumpkin bars are loaded with fall flavors, but are so nutritious you’ll want to make them all year! The banana and pumpkin make them soft and moist while the chocolate chips and maple syrup give just enough sweetness. They’re my kids’ go-to snack this time of year! {Gluten-free & Vegetarian}
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Easy Banana Pumpkin Bar Recipe
Although the flavors are spot on in these banana pumpkin oatmeal bars, it’s the ingredients that get myself (and other parents) excited. Not only are they an easy snack to prepare, but the whole family loves them. My kids go nuts for these bars!
With all the fiber from the oats and pumpkin, they’re genuinely filling, yet they’re minimally sweetened and packed with extra moisture and nutrients from the pumpkin and banana. So simple, but still hearty, just sweet enough, and totally delicious!
If you’re a fan of these, you’ll also want to check out these 3 Ingredient Peanut Butter Banana Oatmeal Bars!
Featured Comment
“There were sooo good! So little sugar and mainly whole ingredients. 11/10!!” – Alexis
Elysia’s Recipe Recap – Why You’ll Want to Make this Recipe
- Minimally sweetened yet still totally delicious
- Made without any added oil, butter or refined sugar
- A Great, fiber-rich option for breakfast or snack
- Warm, cozy fall flavors from the pumpkin, warm spices, and maple syrup
- Can be made ahead of time for a grab-and-go option all week
- Kid-friendly flavors
- Inexpensive to make with ordinary pantry staples
Ingredient Notes
- Rolled oats and oat flour: The combination of whole oats and oat flour is what makes these bars just right. The oat flour fills in the gaps and makes them easy to eat and hold straight out of your hand.
- Spices: Cinnamon and pumpkin pie spice play up the pumpkin spice flavor.
- Chocolate chips: We like to use mini chocolate chips for these, but regular size will work too.
- Egg: To bind the mixture together and help the bars puff up.
- Pumpkin puree: Feel free to make homemade pumpkin puree or grab a can from the store. Great source of potassium, vitamin C, and fiber!
- Mashed banana: The banana is really here for sweetness and a little extra flavor. You’ll want fully brown, overripe bananas for the most sweetness.
- Pure maple syrup: For sweetness and a little extra flavor. Honey works, too!
Step-by-Step Instructions
- Preheat the oven to 350°F and line an 8×8-inch square baking pan with parchment paper.
- In a large mixing bowl, combine the rolled oats, oat flour, baking powder, pumpkin pie spice, cinnamon, and salt. Give it a good stir to mix everything together.
- In a separate medium bowl, whisk the egg, then add the pumpkin purée, mashed banana, maple syrup, and vanilla extract. Stir until smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until everything is evenly incorporated. Gently fold in the chocolate chips, if using.
- Spread the batter evenly into the prepared baking pan, smoothing out the top. For a little extra chocolate in every bite, sprinkle a few more chocolate chips over the surface.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool in the pan for at least 15 minutes.
- Once cooled, lift the baked oatmeal out of the pan using the parchment paper and slice into 12–16 bars. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- Use an overripe banana for extra sweetness: The riper your banana, the better the flavor! Overripe bananas add natural sweetness and moisture, helping keep the bars soft without needing extra sugar.
- How to make your own oat flour: If you don’t have oat flour on hand, you can easily make it yourself by blending rolled oats in a high-speed blender or food processor until they reach a fine, flour-like consistency. Store-bought oat flour works perfectly too if you want to save time.
Storage Guidelines
Allow the bars to cool to room temperature, then store in an airtight container in the fridge for up to 4 days. They’ll soften at room temp, so we like to put them on the counter or warm them very briefly in the microwave to warm them up.
You can also store the leftovers in the freezer for up to 4 months. Great for meal prepping!
Serving Suggestions
For breakfast, banana pumpkin bars make a great stand-in for oatmeal and can be eaten on the go. Pair them with a source of protein, like scrambled eggs, mini egg bites, egg white bites or a banana smoothie.
As a snack, we like to eat these as they are or with a drizzle of natural nut butter to take them over the top!
Recipe Variations
- Sprinkle with extra chocolate chips. This makes them look irresistible!
- Try sweet potato. Instead of pumpkin, use sweet potato puree or roasted and blended butternut squash.
More Healthy Bars
- No Bake Peanut Butter Oatmeal Bars
- Chocolate Chip Oatmeal Breakfast Bars
- Copycat Heavenly Hunks
- Peanut Butter Chocolate Chip Protein Bars
- Healthy Sweet Potato Bars
Did you make this recipe? Scroll down to leave a star rating and review!
Banana Pumpkin Bars
Ingredients
Dry ingredients:
- 2 cups rolled oats
- 1/2 cup oat flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup mini or regular-sized chocolate chips, plus a few extra for sprinkling on top
Wet ingredients:
- 1 large egg
- 1 cup 100% pure pumpkin puree
- 1/2 cup mashed ripe banana (about 1 medium-sized banana)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line an 8×8-inch square baking pan with parchment paper.
- In a large mixing bowl, combine the rolled oats, oat flour, baking powder, pumpkin pie spice, cinnamon, and salt. Give it a good stir to mix everything together.
- In a separate medium bowl, whisk the egg, then add the pumpkin purée, mashed banana, maple syrup, and vanilla extract. Stir until smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until everything is evenly incorporated. Gently fold in the chocolate chips, if using.
- Spread the mixture evenly into the prepared baking pan, smoothing out the top. For a little extra chocolate in every bite, sprinkle a few more chocolate chips over the surface.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool in the pan for at least 15 minutes.
- Once cooled, lift the baked oatmeal out of the pan using the parchment paper and slice into 12–16 bars. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Notes
- Use an overripe banana for extra sweetness: The riper your banana, the better the flavor! Overripe bananas add natural sweetness and moisture, helping keep the bars soft without needing extra sugar.
- How to make your own oat flour: If you don’t have oat flour on hand, you can easily make it yourself by blending rolled oats in a high-speed blender or food processor until they reach a fine, flour-like consistency. Store-bought oat flour works perfectly too if you want to save time.
Hello, good evening.Could I substitute something else in place of the oats? Thank you
I haven’t had a chance to test any alternatives to oats, so unfortunately I don’t know if there would be a good substitute. If you happen to experiment, please keep me posted on how it goes!