Pumpkin Breakfast Bar

I’m still slowly working on the pumpkin puree I froze last fall, and wanted yet another way to prepare it. My husband is not a breakfast eater, so I’ve been making granola bars and quick snacks that he can nibble on¬†with his morning coffee before he leaves for work. Ambitious Kitchen posted a recipe that I thought looked promising. With a few tweaks, I came up with a chewy, cake-y bar that tastes like dessert but is full of fiber-rich¬†oatmeal and pumpkin.

pumpkin breakfast bar


2 1/2 cups of oatmeal (I used old fashioned, quick cooking would work)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 tsp cloves

1 1/2 cups pureed pumpkin

1/2 cup honey

1/2 cup chopped pecans

1/2 cup of dried cranberries (I usually plump any dried fruit I use for baking)


Preheat over to 350 F.

Put the oatmeal into a blender or food processor and blend the oats until they are a powdery flour. Don’t worry if there are a few whole pieces here and there — the extra texture works well in the final bar.

Combine all ingredients in a large mixing bowl, and stir until all ingredients are well combined and there’s no traces of dry oat flour.

Spray an 8×11 or 8×8 baking pan (if cooking in an 8×8, you will have softer bars that take slightly longer to cook). Bake for 15-20 minutes, or until a knife inserted in the center comes out clean. Allow to cool completely before cutting into pieces. Makes about 9 generously sized bars.