Pumpkin Breakfast Bars

Grain-Free Pumpkin Breakfast Bars at The Gluten-Free Homemaker

These pumpkin breakfast bars are really just a variation on my paleo granola bars. The addition of pumpkin and egg to the recipe gives it a more soft, moist texture, but it still contains the nuts and seeds.

I find these ideal for a quick and easy breakfast. They also make a great snack, but don’t hold up well to traveling. If you do pack them, put them in a hard container rather than a baggie.

The pumpkin flavor is not strong in these, but it does provide vitamins, fiber, and moisture.

Grain-Free Pumpkin Breakfast Bars at The Gluten-Free Homemaker

Pumpkin Breakfast Bars
Author: 
Recipe type: Breakfast
 
Ingredients
  • 1 cup almond flour
  • ½ cup unsweetened coconut
  • 1 cup sunflower seeds
  • 1 cup chopped pecans
  • 1 cup dried cranberries (or other dried fruit)
  • ¼ cup flax seeds
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¾ cup cashew or almond butter
  • ½ cup honey
  • 2 Tablespoons coconut oil (melted)
  • ¾ cup canned pumpkin
  • 1 egg
Instructions
  1. Preheat oven to 350° and grease a 10 x 15 inch jelly roll pan.
  2. In a large bowl, stir together the almond flour, coconut, sunflower seeds, walnuts, cranberries, flax seeds, salt and cinnamon.
  3. In another bowl, mix with a hand mixer the cashew or almond butter, honey, coconut oil, pumpkin, and egg.
  4. Add the pumpkin mixture to the large bowl and stir with a wooden spoon until combined and all ingredients are moistened.
  5. Press the mixture evenly and firmly into the bottom of the greased pan. Bake for 20 minutes.
  6. Place the pan on a wire rack until cool. Cut into bars.
Notes
These bars can be kept a room temperature for a while, but they should be stored in the refrigerator.

 




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