Peanut Butter Pumpkin Bars | Fit Pregnancy

Peanut Butter Pumpkin Bars

Here's how to make a healthy, on-the-go breakfast—no oven required.

Peanut Butter Pumpkin Bars

These no-bake bars make for the perfect grab-and-go breakfasts. Made with peanut butter and oatbran, they’re loaded with protein and fiber to keep you full for hours. It also contains pumpkin, which is a top source of the vitamin A your baby needs to develop a healthy heart, lungs and kidneys. For an extra protein boost, trade the milk powder for protein power.

This Recipe:
Skill Level
Start to Finish
1 hour, 10 minutes
10 minutes, 1 hour refrigeration

•   ¾ cup unsalted natural peanut butter (or other nut butter of choice)
•   ¾ cup canned pumpkin puree
•   2 tablespoons molasses
•   2 cups granola of choice, plus more for topping
•   ½ cup oat bran
•   ½ cup non-instant milk powder
•   ⅓ cup dried currants
•   ½ teaspoon ground cinnamon
•   ½ teaspoon ground ginger
•   ¼ teaspoon ground cloves
•   Pinch of sea salt


1.   Place peanut butter, pumpkin and molasses in a large bowl and stir until well combined. Add all of the remaining ingredients and mix until everything is moist. (It should have a thick consistency.)

2.   Pour mixture in a greased or parchment paper-lined 8-by-8 inch baking pan. Spread evenly until it’s about 1/2-inch thick. Sprinkle additional granola on top and press down lightly.

3.   Place pan in the freezer until firm, about 1 hour. Slice into 12 bars and store in an airtight container in the refrigerator.

BACK TO MAIN:   7 Healthy Pumpkin Recipes to Try This Fall



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