Peanut Butter Pumpkin Bars
Fall is almost here and that means pumpkin recipes are coming! And what’s better than a bar that combines pumpkin and chocolate?!
These bars were inspired by my 4 Ingredient Peanut Butter Banana Bars - hands down the most popular recipe on my blog!
And while this version has a few more ingredients, I have no doubt that you’ll love them just as much.
These bars are made with simple things like oats, canned pumpkin, peanut butter and banana. Because of that, they’re also full of nutrients too.
With fiber from the oats, vitamins and minerals from the pumpkin, and protein and fat from the peanut butter, they’re a pretty nutritious snack! I love them as breakfast or dessert too.
Plus, you can customize however you like. If you don’t want them as sweet, use less chocolate chips. If you prefer, you can also use dark chocolate chips too.
Don’t omit the maple syrup though - because these don’t use as much banana (which adds sweetness), maple syrup helps to counter the savory pumpkin to make these bars a little sweeter.
We can’t stop eating them in my house! I know you’re going to love them too.
Preheat the oven and mix
Preheat the oven to 350 F.
Grease a loaf pan or line with parchment paper.
In a large bowl, mash the ripe banana with a fork. Add the pumpkin puree, peanut butter, maple syrup and vanilla extract. Mix until smooth.
Pour onto baking sheet
Add the oats, pumpkin pie spice and salt to the salt. Mix until well combined.
Fold in the chocolate chips, reserving some for the top of the bars.
Pour mixture into the loaf pan, using a spatula to smooth out the top. Add remaining chocolate chips to the top and bake in the preheated oven for 25-30 minutes, or until a knife inserted in the center comes out smooth.
Cool and cut
Let cool and cut into 8 squares.
Everything else you need to know
Tips: Make sure your banana is super ripe so that it adds plenty of sweetness. If it’s not ripe enough, try placing it on a baking sheet and bake for about 15 minutes on 300 F. The banana peel will turn black but the inside will be nice and ripe for baking.
Mix ins: If you want to elevate these bars even more, add in additional mix ins like chopped walnuts or pumpkin seeds.
Storage: Store bars in an airtight container at room temperature for up to 1 week.
Did you try this recipe?
I hope you love this Peanut Butter Pumpkin Bar recipe! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!
Peanut Butter Pumpkin Bars
Ingredients
- 1 ripe banana
- 3/4 cup pumpkin puree
- 1/4 cup creamy peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 F. Grease a loaf pan or line with parchment paper.
- In a large bowl, mash the ripe banana with a fork. Add the pumpkin puree, peanut butter, maple syrup and vanilla extract. Mix until smooth.
- Add the oats, pumpkin pie spice and salt to the salt. Mix until well combined.
- Fold in the chocolate chips, reserving some for the top of the bars.
- Pour mixture into the loaf pan, using a spatula to smooth out the top. Add remaining chocolate chips to the top and bake in the preheated oven for 25-30 minutes, or until a knife inserted in the center comes out smooth.
- Let cool and cut into 8 squares.
Check out more pumpkin recipes to make this week!
Healthy Edible Pumpkin Cookie Dough
When it comes to pumpkin recipes and October, does the limit even exist? What about edible cookie dough recipes? No? Okay, good, I thought so.
Healthy No Bake Pumpkin Cookie Dough Bars
You already know I love a good no bake recipe. And a good edible cookie dough recipe. So really, it should be no surprise that these No Bake Pumpkin Cookie Dough Bars were bound to appear at some point.
Chocolate Chip Pumpkin Muffins
It’s not fall until you bake something with pumpkin in it, am I right?! These Pumpkin Muffins are perfectly soft, not too sweet and make a delicious part of breakfast, snack or even dessert.
Creamy Pumpkin Pasta Sauce
Don’t hate me but… I’m not a huge pumpkin fan. I know, I know. I like it, really! But let’s just say it’s not in my top 5 all-time favorite flavors. That said, I wanted to find a few creative ways to use it that even I would love. And, I think this recipe does the trick.
Want to learn more about healthy eating and creating a positive mindset around food and exercise?
Check out All Foods Fit, my membership program with 12 thorough lessons, or check out my e-book, 7 Days to Make All Foods Fit.
NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate