Healthy Pumpkin Bars with oatmeal, almond flour and chocolate chips. A delicious guilt free treat on a chilly fall day that the entire family will love!
I made these healthy pumpkin bars 3 times in a week. The first batch was gone in less than 24 hours – the bars are really that good!
The second batch was gone just as fast.
Finally, the third batch lasted long enough for me to photograph.
These bars are so easy to make, moist, a little bit crumbly and super filling; thanks to the almonds and oatmeal. They really are a delicious autumn treat!
Ingredients for Healthy Pumpkin Bars
- Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)!
- Pumpkin pie spice and cinnamon: These are perfect fall baking spices. Try making your own pumpkin pie spice.
- Baking essentials: Eggs, vanilla extract, baking soda and salt.
- Sugar: I recommend cane or coconut sugar. Don’t substitute liquid sweeteners like honey or maple syrup. The bars will end up with a wet consistency.
- Almond flour: For pumpkin bars to turn out properly please use almond flour and oat flour a.k.a ground oatmeal. Both are widely available and affordable.
- Chocolate chips: Dark chocolate chips pair perfectly with pumpkin bars (in my opinion). You can use milk chocolate chips, if you prefer.
How to Make Healthy Pumpkin Bars
There is a full recipe card below.
- Whisk eggs: In a large mixing bowl, whisk the eggs for 10 seconds.
- Combine ingredients: Add pumpkin puree, sugar, pumpkin pie spice, cinnamon, vanilla, baking soda and salt.
- Add flours: Whisk in almond and oat flours until well mixed.
- Don’t forget the chocolate chips: Stir in some chocolate chips. Then transfer to a baking dish and use a spatula to level the batter.
- Bake: Just 30 minutes until this fall baked goodness is done!
- Cool and enjoy: It’s best to let the bars cool down before cutting into squares.
How to Store and Freeze Pumpkin Bars
Store: It is best to keep these in a container in a cool place. They will last for up to 3 days (but I bet they will be eaten well before that).
Freeze: You can absolutely freeze baked and cooled bars the same day they are made to ensure maximum freshness. Freeze in freezer safe bags for up to 3 months. To thaw, just remove pumpkin bars from the freezer and let them defrost for a few hours or overnight.
More Healthy Pumpkin Recipes
- Healthy pumpkin bread
- Healthy pumpkin pie
- Healthy pumpkin chocolate chip bread
- Healthy pumpkin cookies
Healthy Pumpkin Bars
- 3 eggs large
- 15 oz can pumpkin puree
- 1/2 cup cane or coconut sugar
- 2 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups almond flour
- 1 cup oat flour
- 1/2 cup dark chocolate chips
- Preheat oven to 375 degrees F and line square baking dish with unbleached parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, whisk the eggs for 10 seconds. Add pumpkin puree, sugar, pumpkin pie spice, cinnamon, vanilla, baking soda and salt; whisk until well combined.
- Add almond and oat flours, whisk until well mixed. Add chocolate chips and give a few stirs with a spatula.
- Transfer to previously prepared baking dish and level with spatula. Bake for 30 minutes or until toothpick inserted comes out clean.
- Remove from the oven and let cool for a couple hours or completely. Cut into 16 squares and enjoy!
Store: In a cool place for up to 3 days.
Freeze: In an airtight container for up to 3 months.
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