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Pumpkin Spice Breakfast Bars

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Pumpkin Spice Breakfast Bars

Pumpkin Spice Breakfast Bars

Jessica Braider
The first time I made these breakfast bars, they were half were gone before I could even photograph them! Slightly sweet and packed with whole grains, these will keep you going all morning long.
Cook Time 35 mins
Total Time 35 mins
Servings 12 servings


  • 3/4 cup canned pumpkin
  • 1/2 cup unsalted butter melted
  • 1/2 cup pure maple syrup
  • 1 egg beaten
  • 2 tsp. pure vanilla extract
  • 2 1/2 cups rolled oats (use wheat/gluten-free, if needed)
  • 1 cup whole wheat flour (use wheat/gluten-free if needed)
  • 1/3 cup walnuts, almonds, or pecans, 1/3 cup walnuts, almonds, or pecans, chopped
  • 1/3 cup chocolate chips, dried cranberries, raisins, or currants optional
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg


  • Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray.
  • In a large bowl, whisk together the pumpkin, melted butter, maple syrup, egg, and vanilla. Mix in the remaining ingredients until well combined.
  • Pour the mixture into the baking dish and spread evenly using a rubber spatula or the back of a spoon.
  • Bake for 20 - 25 minutes, until the edges are turning golden brown. Cool them for 5 – 10 minutes in the pan, then use a sharp knife to cut into 12 pieces. Serve or cool completely on a cooling rack. Store in an airtight container for up to 3 days or freeze in an airtight container or freezer bag for up to 3 months.


Do Ahead or Delegate: Beat the egg and refrigerate, chop the nuts, combine the dry ingredients, or fully prepare and refrigerate or freeze the bars.
Scramble Flavor Booster: Include the optional chocolate chips or fruit and/or double the cloves and ginger.
Tip: Once you’ve melted the butter, let it sit for a few minutes before combining it with the other ingredients. If the butter is piping hot, it will start to cook the egg when it is added.
Nutritional Information Per Serving (% based upon daily values): Calories 217, Total Fat: 10g, 15%; Saturated Fat: 5g, 26%; Cholesterol: 34mg, 11%; Sodium: 106mg, 4%; Total Carbohydrate: 29g, 10%; Dietary Fiber: 3g, 14%; Sugar: 9g; Protein: 4g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Breakfast, Breakfast/Brunch, Dessert, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, Picnic, Potluck/Buffet, Snack/Appetizer, Spring, Summer, Vegetarian, Winter
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