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Pumpkin Banana Breakfast Bars

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!

Pumpkin Banana Breakfast Bars

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!

Looking for more pumpkin recipes? Check out my Pumpkin Bread, Pumpkin Breakfast Cookies, and my Pumpkin Chocolate Muffins.

Pumpkin Banana Breakfast Bars

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these bars. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • 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: You can use milk, dark, or semi-sweet.

How to make Pumpkin Banana Breakfast Bars

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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Pumpkin Banana Breakfast Bars

These Pumpkin Banana Breakfast Bars are:

  • thickmoist, 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.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Pumpkin Banana Breakfast Bars
Pumpkin Banana Breakfast Bars

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Pumpkin Banana Breakfast Bars

Pumpkin Banana Breakfast Bars

Yield: 16 bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Deliciously moist and chewy soft-baked bars that are loaded with pumpkin and banana flavour. A perfect breakfast or on-the-go snack!

Ingredients

  • 2 large bananas, mashed
  • 1 cup (225g) pumpkin puree
  • 1/4 cup (85g) honey, maple syrup, or agave
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups (180g) rolled oats
  • 1/2 cup (90g) chocolate chips

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
  2. In a large bowl, whisk together the banana, pumpkin, honey, vanilla, and spices.
  3. Add the oats and mix until combined. Fold in the chocolate chips.
  4. Transfer the mixture to the prepared pan, pressing lightly until evenly distributed.
  5. 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.

Notes

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.

Nutrition Information:
Yield: 16 bars Serving Size: 1 bar
Amount Per Serving: Calories: 107Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3mgCarbohydrates: 21gFiber: 2gSugar: 11gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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