Pumpkin Breakfast Bars

Fall. By far my favorite season.

The hillsides transform into perfection, painted by all of the colorful changing leaves…

IMG_1920Even autumn weeds turn to beauty as they line the rusted fence of a pasture…

IMG_1927I could spend countless hours taking in all of the fall scenery. Complete dork. I know. And I am not ashamed!

But my favorite thing about fall, pumpkins. Especially when sweetened, spiced, and baked (duh!).

IMG_1941These breakfast bars remind me of all things fall.  And they are a healthy(ier) alternative to some of my favorite pumpkin indulgences. I found a version of this recipe over at  Sally’s Baking Addiction.


But rather than going the dessert route. I decided to mix it up with some healthier alternatives like pecans, coconut, and dates, you know…so I could completely justify stuffing my face with one for breakfast or a snack. I mean seriously, who doesn’t want to devour pumpkin bars for breakfast?

IMG_1946These bars are perfectly sweet enough. The chew of the oatmeal, crunch of the pecans, and sweet flecks of dates make these bars completely satisfying. Well, except for the fact that you might want another…

Serve them up with a mug of fresh, warm apple cider or a spicy Chai tea and I’d say that’s just about a perfect way to start a fall day.



Pumpkin Breakfast Bars
  1. 1/2 cup oat flour (or all-purpose)
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon salt
  4. 1 teaspoon pumpkin pie spice
  5. 1/2 cup brown sugar
  6. 2 1/2 cups rolled oats
  7. 3/4 cup canned pumpkin
  8. 1/2 cup milk
  9. 1 egg
  10. 1 teaspoon vanilla
  11. 1/4 cup molasses
  12. 1/2 cup pitted Medjool dates, chopped (about 6 dates)
  13. 1/2 cup pecans, chopped
  14. 1/2 cup shredded coconut (unsweetened), plus more for topping
  15. 2 tablespoons pumpkin seeds
  1. Preheat oven to 350 degrees and line an 8x8 pan with foil.
  2. In a large bowl, combine sugar, egg, pumpkin, vanilla, and molasses. Mix until fluffy. Stir in oats, flour, salt, baking powder, and pumpkin pie spice. Slowly stir in milk. Fold in coconut, dates, and pecans.
  3. Scoop batter into pan. Sprinkle with more shredded coconut and pumpkin seeds. Bake 25-30 minutes. Let cool for 20 minutes before removing from pan. Then remove from pan and let cool completely. Cut into squares before serving.
  1. Serve warm or at room temperature. Should keep for up to five days in an airtight container.
Sneaks & Sweets http://sneaksandsweets.com/


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