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Pumpkin Oatmeal Bars with Cranberries

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These pumpkin oatmeal bars with cranberries are so delicious for fall! Gluten free pumpkin bars come together quickly and feature common pantry staples.

Pumpkin cranberry oatmeal bars

Pumpkin and cranberry are two iconic flavors of fall. Cranberries are the state fruit here in Massachusetts, so we like to eat them in many different forms. Gluten free cranberry muffins are a favorite snack in my house, and it wouldn’t be Thanksgiving without cranberry sauce.

These pumpkin oatmeal bars are another great way to highlight that cranberry flavor. These bars are a quick, healthy snack or breakfast on the go. The pumpkin and cinnamon flavors are so delicious in these soft, fruity bars.

Pumpkin cranberry oat bars cooling in a pan

Pumpkin Oatmeal Bars Tips

When cranberries go on sale for $2 a bag in the fall, I like to stock up and load the freezer so I can make these pumpkin oatmeal bars whenever I want. 

It’s a good idea to chop the cranberries into smaller pieces for the best distribution. You can use a food processor, blender, or knife to chop them.

Bake these pumpkin oatmeal bars until they’re set and no longer jiggly, about 30 minutes. They won’t be dry like a pan of cookie bars. They retain their moisture.

Let the bars cool before cutting into 12 bars. They can be stored at room temperature for 24 to 48 hours. Because of their moisture, these bars need to be transferred to the refrigerator or freezer if you won’t eat them all within this timeframe.

Enjoy these pumpkin cranberry oatmeal bars for breakfast, snack time, or dessert. They’re such a delicious treat with the best flavors of fall!

Pumpkin Oatmeal Bars with Cranberries

These pumpkin oatmeal bars with cranberries are so delicious for fall!
Print Recipe
5 from 1 vote
Pumpkin cranberry oat bars
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes


  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup coconut milk or other milk
  • 1/2 cup pure maple syrup
  • 2 cups old fashioned oats
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup chopped cranberries


  • Preheat the oven to 375 degrees and grease an 8 by 8 inch baking dish.
  • Combine the pumpkin puree, eggs, coconut milk, and pure maple syrup in a large mixing bowl.
  • In a small bowl, stir together the oats, cinnamon, and salt. Add the oat mixture to the wet ingredients and stir to combine.
  • Stir in the cranberries, and transfer the mixture to the baking dish.
  • Bake for 30 minutes, or until set and no longer jiggly in the middle.
  • Cool on a rack and cut into 12 bars. Serve within 2 days, or freeze for later.


Calories: 110kcal
Servings: 12
Calories: 110kcal
Cost: $.31 per serving

Price Breakdown

This recipe costs $3.73 to make, or $.31 per bar. This is a healthy way to start your day, and it’s a great recipe for people looking for a gluten-free snack.

Note: This recipe was originally published in 2012, and it was updated in 2019.


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