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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

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:

  • 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.

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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Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

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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Celine

Thursday 17th of September 2020

Can I use overly ripened bananas that have been frozen just like you would for banana bread?

Marsha

Thursday 17th of September 2020

Yes you can.

Nancy

Thursday 23rd of July 2020

Would this recipe work best with 'old-fashioned oats' or 'one-minute oats'?

Marsha

Thursday 23rd of July 2020

You can use either.

Anna

Wednesday 15th of January 2020

Love these! Reduced honey to 3 tbsp spoon and used about 1.5 bananas and they were sweet enough for me, plus swapped the cinnamon for about 1.5 tsp pumpkin pie spice cos I had it on hand. They go great with almond butter!

Amber

Wednesday 23rd of October 2019

Do the bananas need to be over-ripened for this recipe?

Marsha

Wednesday 23rd of October 2019

Entirely up to you, but the more over-ripe, the better for natural sweetness.

Liz

Friday 28th of September 2018

It's that time of year when I want ALL things pumpkin including breakfast! Haha I love how portable these bars are!