Pumpkin Pie Breakfast Bars
Pumpkin Pie Breakfast Bars is a lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains about 9g of protein, 15g of fat, and a total of 341 calories. For $1.6 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 31 person have tried and liked this recipe. It will be a hit at your Thanksgiving event. This recipe from Fountain Venue Kitchen requires canned pumpkin puree, milk, pumpkin pie spice, and granola. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 67%. Similar recipes include Pumpkin Oatmeal Breakfast Bars, Blueberry Pumpkin Muffin Breakfast Bars, and Maple Pumpkin Oatmeal Breakfast Bars.
Servings: 8
Ingredients:
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1/4 cup coconut oil, melted (may substitute melted butter)
2 eggs, lightly beaten
2 1/4 cup granola*
1/2 teaspoon kosher salt
1/2 cup pure maple syrup
1 cup 2% milk (I used almond milk this time)
2/3 cup (or one 5.3-ounce container) plain Greek yogurt**
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
Optional for serving: additional granola and yogurt
Equipment:
food processor
ziploc bags
rolling pin
baking pan
oven
mixing bowl
Cooking instruction summary:
Preheat the oven to 350F., and lightly grease a 913-inch baking pan.Pulse the granola in a food processor until coarse crumbs form. (Dont be inclined to leave chunks, as they wont maintain their typical crunch under the pumpkin mixture. If you dont have a food processor, you can put the granola in a plastic bag and use a rolling pin to crush it.) Transfer to a mixing bowl, and then stir in the coconut oil. Press the granola crumbs into the bottom of the prepared baking dish. (The mixture will be more crumbly than a typical crust, but dont worry. It will hold together once baked.)Wipe out the mixing bowl, and then stir together the remaining ingredients. Pour the pumpkin mixture over the granola crust. Bake for 35-40 minutes, or until the pumpkin mixture is set.Allow the bars to cool, and then cover and store in the refrigerator. Serve plain or with a dollop of yogurtvanilla or maple flavors are deliciousand a sprinkle of granola for a little crunch.Stored in an airtight container in the fridge, these bars will keep for approximately one week. Once cooled, they can also be frozen for up to 2 months. Thaw in the refrigerator overnight.
Step by step:
1. Preheat the oven to 350F., and lightly grease a 913-inch baking pan.Pulse the granola in a food processor until coarse crumbs form. (Dont be inclined to leave chunks, as they wont maintain their typical crunch under the pumpkin mixture. If you dont have a food processor, you can put the granola in a plastic bag and use a rolling pin to crush it.)
2. Transfer to a mixing bowl, and then stir in the coconut oil. Press the granola crumbs into the bottom of the prepared baking dish. (The mixture will be more crumbly than a typical crust, but dont worry. It will hold together once baked.)Wipe out the mixing bowl, and then stir together the remaining ingredients.
3. Pour the pumpkin mixture over the granola crust.
4. Bake for 35-40 minutes, or until the pumpkin mixture is set.Allow the bars to cool, and then cover and store in the refrigerator.
5. Serve plain or with a dollop of yogurtvanilla or maple flavors are deliciousand a sprinkle of granola for a little crunch.Stored in an airtight container in the fridge, these bars will keep for approximately one week. Once cooled, they can also be frozen for up to 2 months. Thaw in the refrigerator overnight.
Nutrition Information:
covered percent of daily need
