Pumpkin Peanut Butter Oat Breakfast Bars
Pumpkin peanut butter oat breakfast bars are a wholesome fall treat, perfect for an on-the-go breakfast or quick healthy snack.
I don’t think I know anyone who doesn’t like breakfast and breakfast foods. I also don’t think I know anyone who has as much time as they would like to actually prepare and eat breakfast.
At least in my house, despite my best intentions, the first meal of the day is usually a frenetic affair. Picture me trying to throw something reasonably healthy on the table while simultaneously unloading the dishwasher, packing a toddler lunch, feeding the dog, emptying yesterday’s detritus out of my giant purse, and maybe, just maybe, finding something to stuff in my own mouth, as well.
Needless to say, the morning is always MUCH easier when I’ve made something in advance that can be served at room temperature or warmed up quickly in the microwave. Even better if that something is portable! And, of course, it had better be delicious. Fortunately, these pumpkin peanut butter oat breakfast bars check all the boxes – tasty, wholesome, easy to make, and SUPER easy to grab and go!
[clickToTweet tweet=”Who *doesn’t* need on-the-go breakfast ideas? These pumpkin peanut butter oat bars are perfect!” quote=”Who *doesn’t* need on-the-go breakfast ideas? These pumpkin peanut butter oat bars are perfect!”]
I made this batch in about an hour one afternoon with the help of my two-year-old sous chef. This means, as you can see above, that we needed both a “Henry whisk” AND a “mama whisk.”
It also means there MAY have been some excess sampling of the mini chocolate chips. When I “wasn’t looking,” of course.
I just love the way this batter comes together. It’s a mix-by-hand situation, so easy and straightforward. It’s thick and chewy right from the start, so you know the same will be true of the final product.
There are so many great flavors going on here – a full cup of pumpkin, which adds flavor, richness, and moisture; honey and a bit of brown sugar to make the bars a touch sweet and nicely chewy. Old-fashioned rolled oats give the bars texture, fall spices bring it all together, and, of course, I’d be remiss not to mention the peanut butter and chocolate chips.
Scrape it all out into a small square pan, sprinkle a few more chocolate chips on top, and bake until nice and golden on top. That’s it!
Sorry I don’t have more or nicer pictures of the finished product here to share with you. In a true testament to how well these bars hold up on the go, we ate nearly all of this batch over two days, mostly in airports and the car on our way to a fall vacation. (In Tuscany! Which is less than a two hour flight – how fantastic is that!?)
I just made them the afternoon before we left and packed them in a old plastic carry-out container. Easy, delicious, and SO helpful to have on hand for an airport breakfast and mid-morning snack attacks.
Pumpkin Peanut Butter Oat Breakfast Bars
- 3 cups (297 grams) old-fashioned oats
- 1/4 cup (28 grams) white whole wheat or all-purpose flour
- 1/4 cup (53 grams) packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon flaxseed optional
- 1/4 cup (67 grams) peanut butter
- 1 cup (269 grams) pure pumpkin puree
- 2 large eggs
- 1/4 cup (85 grams) honey
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 cup (42 grams) mini chocolate chips
- Preheat the oven to 350 degrees F (180 C). Line a 9x9-inch square baking pan with parchment paper, or coat lightly with non-stick cooking spray.
- In a large bowl, combine the oats, flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and flaxseed, if using; stir briefly to blend.
- In a separate medium bowl, combine the peanut butter, pumpkin, eggs, honey, milk, and vanilla extract; whisk until smooth.
- Pour the pumpkin mixture into the bowl with the dry ingredients, and stir just until evenly combined; do not overmix. Add chocolate chips, and fold gently to combine.
- Press the mixture into the prepared pan, and sprinkle additional chocolate chips on top, if desired. Bake for 20-25 minutes, until the middle is set and the top is lightly browned. Remove to a wire rack and let cool to room temperature before slicing into bars.
- Serve at room temperature, or warmed for 10 seconds in the microwave. Bars can be stored at room temperature for 2-3 days, in the fridge for up to 1 week, or in the freezer for 2-3 months.
Want to try these Pumpkin Peanut Butter Oat Breakfast Bars?
And find me on Pinterest for more great recipes! I am always sharing new ideas!
More Quick Breakfasts and Fall Baking Inspiration: