Pumpkin Breakfast Bars. Soft, pumpkin pie spiced oatmeal bars filled with a lightly sweetened pumpkin puree. All the tastes of fall in a delicious and nutritious breakfast bar!
A few months ago I made Copycat Nutri Grain Bars and became obsessed. The recipe made a big batch, so I froze them individually and would take them out of the freezer the night before I wanted one. When I finished my stash of freezer bars, I immediately missed them and wanted more. As it was almost fall/everything pumpkin season, I decided pumpkin bars was the next breakfast bar move.
Pumpkin Breakfast Bars Development
I made these bars a couple of times to get them just right. The first time I made them without oatmeal, and that was a mistake. Breakfast bars and oatmeal are made to be together. The second time I added oatmeal and made a few adjustments to get the consistency of the bar where I wanted – rollable dough that would bake soft. I also adjusted the filling to be lightly sweet, as opposed to dessert level sweet. It turned out fabulously!
An Abundance of Breakfast Bars
This recipe makes quite a few, which is a good thing in my family, since both of my kids and I eat breakfast bars on a daily basis. However, at the moment, we have a plethora of breakfast bars. We started using WalMart grocery pickup a couple of weeks ago, which by the way is amazing. This past weekend I was entering in our weekly list on the app, and asked my son to point to which breakfast bars he wanted for the week. My son is 3 and a half years old, and likes to click things a lot, so somehow we ended up with 48 Nutri-Grain bars.
An excess of these pumpkin breakfast bars is okay though because they freeze well. If you don’t go through your recipe in a few days, I recommend wrapping them individually and putting them in the freezer. No matter if they’re eaten fresh or thawed, they taste amazing!
Pumpkin Breakfast Bars
- 3/4 cup almond flour
- 1 1/2 cup plus 1/4 cup all purpose flour
- 2 tbsp cornstarch
- 1 cup old fashioned oats
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 cup canned pumpkin puree
- 1/4 cup honey
- 1 teaspoon vanilla
- 4 tbsp butter melted
- 2 large eggs
- 1/4 cup plus 2 tbsp buttermilk
- 3/4 cup canned pumpkin puree
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 egg beaten
- 1/2 teaspoon pumpkin pie spice
- In a large bowl or base of a stand mixer, stir together almond flour, 1 1/2 cups all purpose flour, cornstarch, oats, salt, baking powder, pumpkin pie spice, and cinnamon.
- Next, add pumpkin puree, honey, vanilla, butter, eggs, and 1/4 cup buttermilk. Beat on medium-high speed until well combined, about 2 minutes.
- The dough will be very sticky, but the best you can, form it into a large ball and cover with plastic wrap. Place ball of dough in refrigerator for at least 2 hours.
- After dough has chilled, use ~2 tbsp of all purpose flour to coat a surface when you can roll out the dough. Place dough on floured surface and sprinkle a small amount of flour over top of dough. Roll until ~1/8 inch thickness. Cut dough into 4 inch by 4 inch squares (will make about 12 squares, if you can't get all the squares cut out of first roll out of the dough, make another ball with remaining dough and roll this out).
Baking and Filling
- Preheat oven to 350 degrees. Line baking pan with parchment paper or silicone baking mats. Place squares of dough on prepared baking sheet (about 6 squares will fit on a 9x13 pan).
- In a small bowl, mix together all of the filling ingredients until well combined. Place ~1 tbsp of filling into center of square dough cut outs. Fold outsides of square in so that the two sides meet in the middle to make a rectangle. Use your fingers to gently squeeze the two outside edges together, and to press down the outsides of each rectangle.
- Place rectangle seam side down on prepared baking pan. Brush tops of each bar with buttermilk.
- Bake for 16-19 minutes, or until tops of bars start to turn golden brown.
If you enjoyed these Pumpkin Breakfast Bars, check out these other SugarSpicesLife recipes: