Pumpkin Banana Breakfast Bars – Deliciously moist and chewy soft-baked bars that are loaded with pumpkin and banana flavour, and full of chocolate chips. A perfect breakfast or on-the-go snack!
I bring you a recipe you’ll want to start any chilly autumn morning with – Pumpkin Banana Breakfast Bars!
These soft-baked breakfast bars are moist, chewy, loaded with pumpkin and banana, stuffed full of chocolate chips, and BIG on flavour. What more could you want out of a quick breakfast or on-the-go snack?
They are super quick and easy to make, and you can make them the night before so they are ready to be enjoyed the next morning!
How to make Pumpkin Banana Breakfast Bars
Ingredients you’ll need:
- Bananas: You’ll need two large bananas.
- Pumpkin puree
- Honey: You can also use maple syrup or agave.
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Rolled oats
- Chocolate chips
To make these delicious breakfast bars, simply whisk together the mashed bananas, pumpkin puree, honey, vanilla, and spices. Fold in the oats and chocolate chips.
Transfer the mixture to an 8×8-inch square baking pan lined with parchment paper or foil, spread out and smooth out the top. Sprinkle with extra chocolate chips if desired.
Bake for 30 – 35 minutes until firm and golden brown around the edges. Allow to cool completely in the pan on wire rack before cutting into bars.
Scroll down for the FULL printable recipe. 🙂
These Pumpkin Banana Breakfast Bars are:
- thick, moist, and chewy
- so quick and easy to throw together
- loaded with pumpkin and banana flavour
- stuffed full of chocolate chips
Want to try different add-ins in these breakfast bars? Instead of chocolate chips, try adding chopped nuts. They add an irresistible crunch to these soft-baked bars!
How long will these bars last? These bars will stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.
Can I freeze these bars? Yes! These bars freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Try these delicious bars next!
- Apple Crumble Bars
- Hot Cross Bun Spiced Flapjacks
- No-Bake Chocolate Chip Granola Bars
- Carrot Cake Blondies
- 2 large bananas mashed
- 1 cup pumpkin puree 225g
- 1/4 cup honey, maple syrup, or agave 85g
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups rolled oats 180g
- 1/2 cup chocolate chips 90g
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
In a large bowl, whisk together the banana, pumpkin, honey, vanilla, and spices.
Add the oats and mix until combined. Fold in the chocolate chips.
Transfer the mixture to the prepared pan, pressing lightly until evenly distributed.
Bake for 30 - 35 minutes until firm and golden brown around the edges. Allow to cool completely in the pan on wire rack before cutting into bars.
Bars stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
The calories are an estimate only. 205 calories for 9 long bars, as pictured.