Pumpkin Breakfast Bars



  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.


These bars can be kept a room temperature for a while, but they should be stored in the refrigerator.

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Recipe by Gluten-Free Homemaker at