Pumpkin Peanut Butter Oat Bars Recipe – Chocolate Cranberry Delight

Last Updated on 4 months by Neha Deshmukh

Pumpkin Peanut Butter Oat Bars Recipe – Chocolate Cranberry Delight

Hey everyone! I’m so excited to share this recipe with you – these Pumpkin Peanut Butter Oat Bars are seriously addictive. I first made these last fall when I was craving something cozy and a little bit sweet, and they’ve been a hit ever since. They’re perfect for a quick breakfast, a mid-afternoon snack, or even a healthier dessert. Plus, they’re packed with good-for-you ingredients! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average oat bars. The combination of pumpkin, peanut butter, and chocolate is just chef’s kiss. They’re chewy, slightly gooey, and bursting with flavor. They’re also surprisingly easy to make – no fancy skills required! And honestly, who doesn’t love a treat that feels a little bit wholesome?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious bars:

• 2 cups rolled oats (approx. 150g)
• 1.5 teaspoon pumpkin pie spice (approx. 7.5ml)
• 0.5 teaspoon cinnamon powder (approx. 2.5ml)
• 0.25 teaspoon salt (approx. 1.25ml)
• 1 cup dates, pitted (approx. 170g)
• 0.25 cup pumpkin puree (approx. 60ml)
• 0.25 cup peanut butter (approx. 60g)
• 2 tablespoons coconut oil (approx. 30ml)
• 2 tablespoons maple syrup (approx. 30ml)
• 4 tablespoons semi-sweet chocolate chips (approx. 40g)
• 2 tablespoons dried cranberries (approx. 15g)
• 2 tablespoons pumpkin seeds (approx. 15g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Pumpkin Puree: You can absolutely use store-bought pumpkin puree for convenience. Just make sure it’s puree and not pumpkin pie filling (which already has spices added!). If you’re feeling ambitious, homemade pumpkin puree is amazing – it just takes a little extra time.
• Type of Oats: I prefer using rolled oats (also called old-fashioned oats) for these bars. They give a nice chewy texture. Quick-cooking oats will work in a pinch, but the bars will be a bit softer.
• Maple Syrup Grades: The grade of maple syrup you use will affect the flavour. Darker grades have a more robust maple flavour, while lighter grades are more delicate. I usually go for a Grade A Dark Robust for these bars.
• Peanut Butter – Natural vs. Processed: Natural peanut butter (the kind you have to stir) works beautifully, but any peanut butter will do! Just be aware that processed peanut butter might make the bars a little sweeter.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, preheat your oven to 350°F (175°C). Spread the rolled oats on a baking sheet and toast them for about 15 minutes. This really brings out their flavour! Keep a close eye on them so they don’t burn.
2. While the oats are toasting, pulse the pitted dates in a food processor until they form a sticky ball. You might need to scrape down the sides a few times. This is your natural sweetener and binder!
3. In a large bowl, mix the toasted oats with the pumpkin pie spice, cinnamon, and salt. Give it a good stir to make sure everything is evenly distributed.
4. Now, in a saucepan, combine the pumpkin puree, peanut butter, coconut oil, and maple syrup. Heat it gently over low heat until everything is smooth and combined. It smells amazing at this point, doesn’t it?
5. Add the date mixture, pumpkin sauce, chocolate chips, cranberries, and pumpkin seeds to the oat mixture. This is where things get messy (in a good way!). Use your hands to mix everything thoroughly until it’s all well combined.
6. Press the mixture into an 8×8-inch baking pan lined with parchment paper. This makes it so much easier to get the bars out later! You can top with extra chocolate chips, seeds, and cranberries if you’re feeling fancy.
7. Bake for 15-20 minutes, or until the edges are golden brown. Let the bars cool completely before slicing into 8 delicious squares. Trust me, the wait is worth it!

Expert Tips

• Don’t skip toasting the oats! It really enhances the flavour and texture.
• Lining the pan with parchment paper is a lifesaver for easy removal.
• Pressing the mixture firmly into the pan will help the bars hold their shape.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Make sure your chocolate chips are vegan-friendly!
• Gluten-Free Adaptation: Use certified gluten-free oats.
• Adjusting Sweetness: Reduce the maple syrup to 1 tablespoon if you prefer less sweetness.
• Nut-Free Option: Substitute sunflower seed butter for the peanut butter. My friend’s son has a nut allergy, and he loves these made with sunflower seed butter!
• Spice Level – Increasing Pumpkin Pie Spice: My mom loves to add an extra half teaspoon of pumpkin pie spice for a warmer flavour.

Serving Suggestions

These bars are fantastic on their own, but they’re also great with a glass of milk or a cup of chai. They’re perfect for a quick breakfast on the go, a post-workout snack, or a little something sweet after dinner.

Storage Instructions

Store the oat bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 2 months.

FAQs

Can these bars be made ahead of time?

Absolutely! You can make them a day or two in advance and store them in the refrigerator.

What is the best way to store these oat bars?

An airtight container is key! This will keep them from drying out.

Can I use a different nut butter instead of peanut butter?

Yes, definitely! Almond butter, cashew butter, or sunflower seed butter would all be delicious.

Can I add protein powder to this recipe?

You can! Add about 1/4 cup of your favourite protein powder to the oat mixture. You might need to add a little extra liquid to get the right consistency.

How can I make these bars less sweet?

Reduce the amount of maple syrup, or use a less sweet nut butter. You could also add a pinch of sea salt to balance the sweetness.