This is the bar I make every October when the pumpkin puree cans start piling up in my pantry. Just oats, pumpkin, and a little maple syrup, no cake mix, no frosting, no reason to feel weird about eating one for breakfast.
They firm up more overnight in the fridge than they look right out of the oven, so do not judge the texture until they have had a real chance to set. I usually double the batch, they freeze well and thaw fast on the counter.
Jump to recipe ↓Pumpkin oat bars made with just oats, pumpkin puree, and a little maple syrup, no cake mix or frosting needed.
Estimated from the ingredients listed above; actual values will vary with brands and swaps.
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