Cranberry Pumpkin Oatmeal Bars

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If you’re an oatmeal cookie and pumpkin pie fanatic like I am then you’re gonna love my Cranberry Pumpkin Oatmeal Bars. They complement each other perfectly when put together as one. Sometimes it’s nice to change it up on a cool Autumn morning eating one of these warmed up instead of a bowl of oatmeal. There’s quite a bit of sugar and carbs going on in this recipe but you definitely don’t need a large portion to get a fair share of complex carbohydrates and fiber to fuel you for an active start to your day. Enjoy!


Cooking spray
7” x 11” baking dish
1 cup all-purpose flour
1 cup quick cooking oats
2/3 cup brown sugar
½ teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
6 tablespoons unsalted butter, melted
3 tablespoons apple juice (or orange juice)

In a large bowl first mix all of the ingredients together except for the melted butter and juice. Then go ahead with adding the melted butter and juice. Use your fingers to incorporate it together with the dry ingredients until you have a semi-moist crumbly texture. Set aside ¾ cup of the mixture then place the rest into your 7” x 11” baking dish that has been coated with a cooking spray. Press the oat mixture into the baking dish so that it’s packed together and level.


¾ (5 oz. bag) cup dried cranberries
½ cup whole fat Greek yogurt (or sour cream)
½ cup pumpkin puree
½ cup granulated sugar
1 egg white
3 tablespoons flour
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

For the filling, mix all of the filling ingredients together in a medium bowl. Pour the filling over the oatmeal crust in the baking dish and level it out. Then take the reserved ¾ cup of the oatmeal mix to sprinkle evenly over the top.

Bake at 325 F degrees for about 40 minutes or until the top is golden. Let the oatmeal bars cool before cutting.