These yummy breakfast bars are full of flavor, from deep rich chocolate to a warm pumpkin spice with a crunch. We know what you’re thinking, pumpkin spice in July? But really, isn’t pumpkin spice good all year round? We think so. These little plant-based breakfast bars work great for breakfast but also make a healthy snack to take on the go.


An overhead shot of freshly baked pumpkin seed chocolate chip bars in a square baking dish.



We had such incredible feedback from the Cherry Bars we made last month that we decided to give you another bar recipe that’s easy to make and can last the whole week whether you’re serving them for breakfast, a snack or dessert. Granola bars are incredibly versatile, especially for kids or anyone who enjoys a touch of sweetness without all the refined junk that most processed bars have in the ingredient list.

These gluten-free bars are quick to whip up and are perfect for the summer when you don’t want to slave in your kitchen.


A couple of pumpkin seed bars crumbled on a piece of parchment paper.



PREP TIPS // When you’re making this pumpkin seed bar recipe, start by making sure your almond flour is fresh. Oftentimes, almond flour can go stale if it’s left sitting too long in your pantry. Since almond flour is made from a nut (almonds), we highly suggest you store it in your refrigerator so that it doesn’t form mold or mildew, especially in the warmer months of summer.

INGREDIENT SWAPS // If you’re not in the mood for pumpkin seeds you can use slivered almonds or sunflower seeds, although we do think the pumpkin seeds add the perfect touch of flavor and crunch! 



Here’s how we made these breakfast bars in three simple steps.

STEP 1 // Combine the dry ingredients in a bowl. Combine the wet ingredients in a bowl. Then, mix them together and transfer to a prepared baking dish.

STEP 2 // Bake until golden brown (about 30-35 minutes) and remove from the oven.

STEP 3 // Let the bars cool completely and serve.


A pan of pumpkin seed bars cut into nine even squares.



Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.





SERVING SUGGESTIONS // You can serve these breakfast bars with a drizzle of your favorite nut butter such as creamy almond butter for a quick breakfast when you’re pressed for time. Our team also really enjoys adding a spread of melted coconut oil on top with a sprinkle of cinnamon for a decadent snack. If you want to get really creative, you can use these bars to make a delicious dessert using the dairy-free coconut milk ice cream and brownie recipes in Amie’s best-selling book, Eating Clean. Brownies a la mode, anyone?

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset, which is only available for a limited time.

Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars
Serves: 12
A pan of pumpkin seed bars cut into nine even squares.

These yummy bars are full of flavor, from deep rich chocolate to a warm pumpkin spice with a crunch. I know what you thinking, pumpkin spice in July? But really, isn’t pumpkin spice good all year round??? We think so. These little bars work great for breakfast but also make a healthy snack to take on the go.

Author: Amie Valpone
Recipe type: Entree


  • 1 1/2 cup almond flour
  • 1 1/2 cup gluten-free old fashioned rolled oats
  • 1/3 cup pumpkin seeds
  • 1/4 cup plus 3 Tbsp mini chocolate chips, divided
  • 2 1/2 tsp pumpkin spice seasoning
  • 1/2 tsp sea salt
  • 1/4 cup pure maple syrup
  • 5 Tbsp creamy almond butter
  • 4 Tbsp melted coconut oil


  1. Preheat oven to 350 degrees F.
  2. Line 8x8 inch baking dish with parchment paper. Set aside.
  3. In a medium mixing bowl, combine the almond flour, oats, pumpkin seeds, chocolate chips, pumpkin spice, and sea salt and mix well.
  4. In a small bowl, whisk together the maple syrup, almond butter, and coconut oil. Pour the maple syrup mixture into almond flour mixture and combine well. Press this mixture into the prepared baking dish. Then press remaining 3 Tbsp. of chocolate chips on top. 

  5. Bake in the oven for 30-35 minutes then remove from the oven and transfer to the refrigerator for 2-4 hours before slicing. These bars can be cut into 9 or 12 bars depending on the size you want. Store leftovers in the refrigerator but let them come to room temperature before serving.

Nutrition Facts
Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars
Amount Per Serving
Calories 246 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 1mg0%
Sodium 101mg4%
Potassium 116mg3%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 7g8%
Protein 6g12%
Vitamin A 10IU0%
Vitamin C 0.1mg0%
Calcium 72mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.


RECIPE COPYRIGHT //  This recipe was created by Amie Valpone of The Healthy Apple. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

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