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.
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WHY WE LOVE THEM
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.
HOW WE MAKE THEM
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!
THREE easy STEPS
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.
LISTEN // STEP-by-STEP DIRECTIONS
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.
SHOP the RECIPE
HOW WE EAT THEM
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.
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.
- 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 well-stirred creamy almond butter
- 4 Tbsp melted coconut oil
Preheat oven to 350 degrees F.
Line 8x8 inch baking dish with parchment paper. Set aside.
In a medium mixing bowl, combine the almond flour, oats, pumpkin seeds, chocolate chips, pumpkin spice, and sea salt and mix well.
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.
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.
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.
Share your thoughts
Didn’t expect cookies made from pumpkin to taste so good. But they did and I loved them. Thanks for the lovely idea of using pumpkin.
I made these tonight. My picky son loves them. It was a hit. Substituted walnuts for pumpkin seeds, worked great.
Your blog is very nice…too good
Great recipe…wonderful way of explaining.
It sounds to be very tasty! Thank you for this post!
It looks really healthy and tasty…
Wow!! Those look absolutely beautiful…!
Wow!!! Very excellent post….Looking Yum!
This looks soo good Love it..
Really Awesome recipe…Thanks for Sharing…
Wow!! Really looking so amazing…
Such an amazing recipe…
These are so good!