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These healthy banana pumpkin bars are a great way to start your family’s day! They’re naturally sweetened and full of fiber to energize your little ones. The perfect make ahead breakfast option for busy mornings!

Three stacked pumpkin oatmeal breakfast bars with one leaning up against the others.

Spiced Pumpkin Banana Bars

These make ahead banana pumpkin bars are like having a bowl of oatmeal on the go! Serve them with breakfast or offer them as a snack to help your kids get through the day. 

Thanks to the pumpkin puree and ripe bananas, these pumpkin oatmeal breakfast bars are tender and moist and have ooey gooey chocolate chips that take the whole experience to the next level!

Close up image of healthy banana pumpkin bars cut into pieces.

banana pumpkin bars

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Why We Love These Low Sugar Pumpkin Bars

  • So easy: This recipe really couldn’t be easier. After you mix the ingredients together, pop them in the oven and bake! 
  • Moist & chewy: These pumpkin energy bars have a perfectly moist texture thanks to the ripe bananas and pumpkin puree. They’re the opposite of a dry granola bar!
  • Suit a variety of dietary needs: Made without gluten, dairy, or any refined sugar, these healthy pumpkin bars are allergy-friendly and packed with vitamins A, C, potassium and fiber!

Ingredient Notes

Ingredients required to make banana pumpkin bars.
  • Oatmeal: Use regular rolled oats for a bit of texture and fiber. Use certified gluten-free oats if necessary.
  • Oat flour: Oat flour will help hold the batter together nicely for a better bar consistency. You can even make your own oat flour in the food processor!
  • Spices: Use both cinnamon and pumpkin pie spice for a pumpkin spice flavor experience! 
  • Baking powder: You’ll need to add baking powder as a leavening agent to get a nice rise. 
  • Salt: This will enhance the pumpkin flavors in these chocolate chunk pumpkin banana bars and help the baking powder rise.
  • Chocolate chips: These are optional, but you can add mini or regular dark chocolate chips for a gooey, melty moment. Save some extras for sprinkling on top too.

Wet Ingredients

  • Egg: Egg will help hold the batter together and give these oatmeal bars a nice, soft texture.
  • Pumpkin puree: Use storebought or homemade pumpkin puree for the perfect fall treat. Be sure to use 100% pure pumpkin puree; not pumpkin pie filling.
  • Mashed banana: Mashed banana is a great replacement for oil or sour cream. Use overripe banana for the best flavor.
  • Maple syrup: Although the banana adds sweetness, a little extra maple will enhance the sweetness and make these banana pumpkin oatmeal bars the perfect breakfast!
  • Vanilla extract: Vanilla will play up the sweet flavor of this recipe and make it even more enticing.

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F. Line an 8×8 inch square baking dish or pan with parchment paper.
  2. Add all of the dry ingredients including the rolled oats, oat flour, baking powder, pumpkin pie spice, cinnamon, and salt to a large bowl and mix together.
  3. In another medium-sized bowl, beat the egg and add the pumpkin puree, mashed banana, maple syrup, and vanilla extract. Stir to combine.
  4. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chocolate chips, if using.
  5. Evenly distribute the mixture into a square parchment paper lined baking pan. Poke a few extra chocolate chips into the surface of the bars.
  6. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Allow them to cool before slicing into 12-16 bars.
Keep scrolling to the recipe card below for the full printable recipe!
The low sugar pumpkin bars cut into 12 pieces.

RECIPE TIPS

  • Use an overripe banana for the best flavor.
  • For the oat flour, you can either make it yourself by blending oats in a blender until you reach a flour-like consistency or purchase store-bought oat flour.
  • If making these pumpkin banana bars for babies, you may wish to skip the salt and chocolate chips to lower the sugar and sodium.

Recipe FAQs

Can you freeze pumpkin bars?

Yes! These breakfast bars freeze great, so you can make a double batch and prep extra for later. Let the bars cool to room temperature first, then wrap them in plastic wrap and store them in a freezer bag. Thaw them in the fridge for a few hours before serving. Reheat in the microwave if needed.

Can you substitute canned pumpkin for banana?

Typically, yes. If you don’t have any banana and still want to make these bars, try replacing the banana with more pumpkin puree. The batter won’t be as sweet, so add a little extra maple syrup.

How long do banana oat bars last in the fridge?

This recipe will last approximately 4-5 days in an airtight container at room temperature. They will last a few days longer in the fridge, although the bars may begin to dry out. 

Overhead image of the top of the healthy pumpkin bars.

Storage Guidelines

  • Store extra bars in an airtight container at room temperature for 4-5 days. You can also refrigerate them, which may dry them out slightly but help them last longer.
  • If you’d like to save some bars to enjoy later, freeze them in a freezer-safe bag and thaw them in the fridge for a few hours before serving.

Serving Suggestions

These banana pumpkin bars are a great breakfast! They’re like a cross between banana bread and oatmeal bars, but with the flavors of fall in every bite.

To make them a full meal, try serving them with these delicious options:

Recipe Variations

  • Top with cream cheese frosting: The sweetness of banana and pumpkin is balanced perfectly with whipped cream cheese frosting served on top!
  • Use flavored chips: Instead of chocolate chips, play up the fall flavors and use butterscotch or cinnamon chips. They will be higher in sugar, so adjust the serving size as needed.
  • Add chopped nuts: Add 1/4 cup of chopped peanuts, pecans, or walnuts for a little crunch and some healthy fats.
A banana pumpkin bar leaning up against three stacked bars.

More Similar Recipes

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Close up image of a banana pumpkin bar leaning up against a stack of bars.
Recipe
5 from 2 votes

Healthy Banana Pumpkin Bars {with Oats}

Servings: 12 -16 bars
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
These healthy banana pumpkin bars are a great way to start your family's day! They're naturally sweetened and full of fiber to energize your little ones. The perfect on the go breakfast option!

Ingredients
 

  • 2 cups rolled oats
  • 1/2 cup oat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt (optional)
  • 1/3 cup mini or regular chocolate chips (optional), plus a few extra for sprinkling on top

Wet Ingredients:

  • 1 large egg
  • 1 cup pure pumpkin puree
  • 1/2 cup mashed banana (about 1 medium-sized banana)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F. Line an 8×8 inch square baking pan with parchment paper.
  • Add all of the dry ingredients including the rolled oats, oat flour, baking powder, pumpkin pie spice, cinnamon, and salt to a large bowl and mix together.
  • In another medium-sized bowl, beat the egg and add the pumpkin puree, mashed banana, maple syrup, and vanilla extract. Stir to combine.
  • Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chocolate chips, if using.
  • Evenly distribute the mixture into a square parchment paper lined baking pan. Poke a few extra chocolate chips into the surface of the bars.
  • Bake for 20-25 minutes or until an inserted toothpick comes out clean. Allow them to cool for at least 15 minutes.
  • Use the parchment paper as a sling to remove the baked oatmeal mixture from the pan. Slice into 12-16 bars. Store in an airtight container in the fridge for up to four days or the freezer for up to three months.

Notes

  • Use an overripe banana for the best flavor.
  • For the oat flour, you can either make it yourself by blending oats in a blender until you reach a flour-like consistency or purchase store-bought oat flour.
  • If making these pumpkin banana bars for babies, you may wish to skip the salt and chocolate chips to lower the sugar and sodium.

Nutrition

Calories: 150kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 93mg | Potassium: 203mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3207IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
Close up image of a banana pumpkin bar leaning up against a stack of bars.

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5 from 2 votes (2 ratings without comment)

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