These pumpkin maple oat breakfast bars are as delectable as they are nutritious. They’re gluten-free and refined-sugar-free. They’re rich with pumpkin and maple flavors and go great with yogurt in the morning. They’re toddler and kid friendly!
Pumpkin and maple are two of my favorite fall flavors and I love that I was able to incorporate them into a bar I can eat for breakfast! When they’re slightly warm (I throw them in the microwave for 15 seconds) I love them with yogurt. They’re full of protein, fiber and essential vitamins.
These bars are great to prep for your week ahead as grab-and-go breakfasts or snacks. They’re easy to pack for on-the-go and easy to store. I hope you love this recipe as much as my family and I do!
Ingredients
Pumpkin Puree – canned or fresh! not the pumpkin pie filling
Maple Syrup – the 100% maple syrup. Not pancake syrup
Coconut oil – or butter
Whole Egg – to help bind it and for protein
Milk of Choice – I use whole milk
Vanilla Extract
Rolled Oats – rolled oats only- quick oats won’t create the right texture
Pumpkin Pie Spice – cinnamon can also be used
Salt – just a pinch
Mini Chocolate Chips – this is completely optional
For Littles
My 3-year-old eats them as snacks at all times of the day. (And especially loves when I add chocolate chips in them!) My Chocolate Oat Breakfast Bars are also a favorite of hers.
How To
Mix in your wet ingredients and then fold in your dry ingredients. Then pour into an 8×8 baking dish and bake at 350 for 30-35 minutes
Cool completely and then cut into squares. Enjoy!:)
Pumpkin Maple Oat Breakfast Bars
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 2 tablespoons coconut oil (melted)
- 1 whole egg
- 2/3 cup milk of choice
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- 1/3 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 350 and either line an 8×8 glass baking dish with parchment paper or grease it with cooking oil. Set aside
- In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, egg, milk and vanilla extract. Mix until completely combined
- Add in the rolled oats, pumpkin pie spice and salt. Fold until combined. Fold in chocolate chips if using
- Dump the mixture into the prepared 8×8 fish and flatten the mixture with a rubber spatula
- Bake at 350 for 30-35 minutes, until the top is set and all the liquid has been absorbed. Let cool completely and then cut into squares
- Serve! You can store in an airtight container at room temperature for 3 days or freeze for 3 months. Enjoy!:)
