Pumpkin-Cranberry Oat Bars Recipe | Quaker Oats
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The recipes in this category constitute a good source of fiber (at least 3g of fiber per serving). Fiber from a diet rich in grains, fruits and vegetables helps keep things moving through the digestive tract. Experts recommend eating at least 25 to 30 grams of fiber a day from a variety of grains, fruits and vegetables to help support a healthy digestive system. A serving of oats provides 4 grams of fiber. See nutritionals below for fat content.

  • 3 cup(s) plus 1 tablespoons Quaker Oats (quick or old fashioned, uncooked), divided
  • 2 teaspoon(s) pumpkin pie spice or ground cinnamon
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1 can (15 ounces) pumpkin puree (not pie filling mix)
  • Non-nutritive sweetener equivalent to 1/2 cup sugar
  • 1/4 cup(s) canola oil
  • 2 egg whites, beaten or equivalent refrigerated egg white product
  • 1 teaspoon(s) vanilla extract
  • 1/3 cup(s) unsweetened dried cranberries
  • 1 tablespoon(s) pumpkin seeds

Prep Time: 15 minutes

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Cooking Instructions

Heat oven to 325°F. Spray 9-inch square pan with cooking spray. Place 2 cups oats in food processor or blender. Process until finely ground. Add pumpkin pie spice, baking powder and baking soda to oats. Pulse a few times to combine well. In large bowl, combine pumpkin, sweetener, canola oil, egg whites and vanilla; stir to mix well. Stir in ground oat mixture. Add remaining 1 cup oats and cranberries. Spread evenly into pan. Sprinkle with remaining 1 tablespoon oats and the pumpkin seeds, pressing lightly. Bake 25 to 30 minutes or until tester inserted in center comes out clean. Cool completely in pan on wire rack. Cut into 12 bars. Store covered at room-temperature up to 2 days. Freeze leftovers.

Dairy-free, gluten-free if made with Quaker Gluten Free Oats, nut-free, vegan, vegetarian

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