Pumpkin-Blueberry Breakfast Bars Recipe



Ahhhhhh....the smell of pumpkin, cinnamon and nutmeg.  These three ingredients are a staple in my kitchen during the fall and I love to create both sweet and savory dishes with these ingredients.  

Often times when I open a can of pumpkin puree I have a ton left over - unless of course I'm making pumpkin pie - so, in the fall I usually have a container of pumpkin puree in the fridge waiting for me to create a new dish or revisit one of our favorites. Pumpkin halfmoons anyone? ;)  Pumpkin puree can be added to smoothies, added to pancakes or waffles and of course cookies, breads, and muffins
are a great way to use pumpkin for a fall twist without the need for fake pumpkin extracts and flavors.  

Creating delicious and yummy foods for my family brings me such satisfaction.  So, when I can create a "treat" that everyone will LOVE, and if its a healthy option at the same time, its a win win in my book and becomes a staple in my arsenal of "go-tos" and one I'm confident to share with you.  This breakfast bar is a winner!

I often find myself surfing Pinterest for recipes when I'm feeling creative.  Truth be told, I am a bit obsessed with it. But, I find that it gives me just the right inspiration to create a new dish OR try out a recipe I find. 

So, when searching online I came across a great recipe for raspberry-almond oat bars - you can find this original recipe here, and while I have not made the original version yet, I absolutely will be making it at some point. The original recipe looked so delicious and its ingredients on par with what I was hoping to create, and it provided just the right inspiration I needed to CREATE these Pumpkin-Blueberry Breakfast Bars!


This recipe calls for the ingredients to be baked in two stages but do not let this part intimidate you. The steps are not only EASY, but quick and come together in a flash.

This is not a super sweet "dessert" bar but instead a breakfast bar.  Do not be surprised when you take your first bite as your first instinct and reaction is to expect SWEET!  Instead, the natural flavors of pumpkin, blueberry and warm cinnamon hit your mouth!  However, if your "sweet tooth" feels the need to add a bit of sweetness to this recipe, feel free to add 2-3 tablespoons of brown sugar to the "topping" ingredients when measuring it out.


Want to know the BEST part about this recipe? These bars are LOADED with healthy whole ingredients that you can feel confident giving to your family.  They will praise you the whole time and you can just smile knowing they are eating something that's loaded with goodness! Breakfast, snack or dessert treat, you decide - but regardless this recipe is a winner!  

I hope you enjoy this recipe as much as we do. Living a deliciously healthy life is easy with a recipe like this to point to!

FIXERS: One Breakfast Bar is equivalent to 1 yellow, 1/4 blue, 1/4 purple, 1 tsp. Be sure to pair this with a RED - this morning for breakfast I paired it with vanilla Shakeology and it was a delicious breakfast on-the-GO! Yumm!

From my HOME to yours,
Andrea

Pumpkin-Blueberry Breakfast Bars Recipe:

Crust:
2 C. Rolled Oats (organic if possible)
1 C. Walnuts
2/3 C. pumpkin puree
1 T. Chai seeds (optional)
1 t. cinnamon
1 egg
2 T. coconut oil
6 T. pure maple syrup
1/2 t. salt
1/4 t. nutmeg
2 t. pure vanilla extract

Topping:
1 C. Rolled oats
1 C. Fresh or frozen blueberries
3/4 C. almond milk
1 T. Coconut Oil
1 T. Pure maple syrup
1/2 t. Vanilla extract
1/2 t. cinnamon
1/8 t. nutmeg
(2/3 T. Brown Sugar - optional)

Pre-heat the oven to 350 degrees.


Combine all CRUST ingredients in a food processor and puree until smooth and combined. Put a thin coat of coconut oil in a baking dish lined with parchment paper. Smooth out the batter until pan is coated in an even layer. Bake for 10-15 minutes.

While the crust is baking, combine all the TOPPING ingredients and set aside. 

Carefully remove the pan from the oven and spread topping ingredients over the crust. Return to the oven and bake for an additional 30 minutes until bubbly and golden.  Remove from the oven. Lightly press the topping down with a spatula and let cool to room temperature.

Slice into bars and store in the refrigerator for up to a week or store in the freeze. If they last that long that long! ENJOY!
Andrea MaranvilleComment