🍂 Pumpkin Cranberry Oat Breakfast Bars

Soft, chewy, wholesome, and naturally sweetened — these Pumpkin Cranberry Oat Breakfast Bars are the perfect nutritious grab-and-go breakfast for fall. They’re packed with pumpkin purée, heart-healthy oats, warm pumpkin pie spice, juicy cranberries, and just enough sweetness to make them taste like a treat while still being incredibly good for you.

These bars store well, slice beautifully, and make your whole kitchen smell like autumn.

⭐ Why You’ll Love These Bars

• Wholesome ingredients → oats, pumpkin, cranberries, and maple syrup
• Refined-sugar optional (maple syrup provides natural sweetness)
• Loaded with vitamins (A, C, E from pumpkin + antioxidants from cranberries)
• Naturally dairy-free (if you choose dairy-free chocolate chips)
• Perfect meal prep — stays fresh for days
• Kid-approved AND breakfast-worthy

🎃 Pumpkin Cranberry Oat Breakfast Bars

Servings: 12 bars
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: ~40 minutes

Ingredients

Dry Ingredients

• 2 cups old-fashioned oats
• 1 cup oat flour (you can blend oats to make your own)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ½–2 teaspoons of my Pumpkin Pie Spice mix

Wet Ingredients

• 1 cup pumpkin purée
• ½ cup maple syrup
• ¼ cup melted coconut oil or butter
• 2 large eggs
• 1 teaspoon vanilla extract

Add-Ins

• ½ cup fresh or frozen cranberries (halved if large)
• ¼ cup dried cranberries
• Optional:
  • ½ cup chopped nuts (pecans or walnuts are perfect)
  • ⅓ cup mini chocolate chips
  • 2–3 tbsp of my delicious cranberry sauce to swirl on top — highly recommended!

• Baking pan 8×8 or Baking pan 9×9 (for thinner bars)
• Large bowl
• Measuring cups / spoons
• Spoon
• Bowl
• Spatula
• Knife
• Cutting board

Instructions

1. Prepare the pan
   Preheat oven to 350°F (175°C).
   Line an 8×8 or 9×9 baking pan with parchment paper.
2. Mix the dry ingredients
   In a large bowl, stir together oats, oat flour, baking powder, baking soda, salt, and Pumpkin Pie Spice.
3. Mix the wet ingredients
   In another bowl, whisk pumpkin purée, maple syrup, melted coconut oil/butter, eggs, and vanilla until smooth.
4. Combine
   Pour wet mixture into dry and stir just until combined.
5. Fold in add-ins
   Add fresh cranberries, dried cranberries, and nuts/chocolate chips (if using).
6. Pour and swirl
   Spread batter evenly into the pan.
   If using cranberry sauce, drop small spoonfuls on top and drag a knife through to create a swirl.
7. Bake
   Bake for 25–30 minutes (9×9 pan) and about 10 min longer in 8×8 pan, until the center is set and edges are lightly golden.
8. Cool and slice
   Let cool completely before lifting from the pan and slicing into bars.

ENJOY!

💡 Tips

• For extra moisture, add 2 tbsp Greek yogurt to the batter.
• Use quick oats for a softer, cake-like texture.
• Freeze individually wrapped bars for up to 2 months.

If you like Pumpkin, see more pumpkin inspired recipes here.

If you like cranberries or are looking for more ideas to use your leftover cranberry sauce click on the link.

Please see more amazing recipes here:

• Cranberry Oat Bars
• Cranberry Lemon Bars
• Pumpkin Cranberry Swirl bread with Maple Glaze
• Pumpkin Cranberry Swirl Cake
• Creamy Pumpkin Dip

Cranberry Oat Bars

Cranberry Lemon Bars

Pumpkin Cranberry Swirl bread with Maple Glaze

Pumpkin Cranberry Swirl Cake

Creamy Pumpkin Dip

Please leave review, and share the recipe with friends and family.

Enjoy!

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