Pumpkin Spiced Breakfast Bars
I’m admittedly a little behind on getting out a pumpkin spiced recipe to you all. I know it’s technically been Autumn since September, but here in Southern California I’ve been hard-pressed to feel those autumnal feelings when it’s a balmy 95 degrees outside…
But, you’re in luck because we got a cool and slightly rainy day today and all I wanted was a sweater, some chai, and pumpkin-spiced granola bars. I may be a little late, but you’re going to love this one!
Pumpkin Spice certainly has it’s following as is very evident in grocery stores all across the country this time of year. I’m inclined to think that things are getting a little out of hand as just last weekend I saw Pumpkin Spiced Kale Chips and Pumpkin Spiced Butter. I think we might be taking this trend a *little* too far, no?
That being said, pumpkin is an awesome fruit and you should know why! So if you don’t, let’s get to a few pumpkin facts to make you feel a little better about wanting to consume massive amounts of pumpkin in the fall. (However, let’s also truthful about the fact that sugar-coated pumpkin goodies don’t count as healthy… sorry!)
Pumpkin is an incredible source of Vitamin A, which is super for eye health, your immune system, and keeping your skin glowing.
Pumpkin is also a great source of Vitamin C, which also supports your immune system and works as an antihistamine in your body.
Pumpkin is also a good source of potassium, a nutrient also found in bananas, avocado, and apples, which is great for balancing blood pressure and helping your body to maintain a more alkaline state.
Pumpkins are part of the winter squash family, also called the Cucurbita Family, which cucumbers are also a part of!
Pumpkin Seeds are a great source of zinc, which helps your body with detoxification and improves skin health. So toast up those little treats and have a few for snack!
You can use pumpkin anywhere you would use squash when making your dinners or anywhere you’d use banana/applesauce/oil in your baking. Consider it an even (and delicious!) swap! So roast up some pumpkin and toss it with your quinoa and kale or bake yourself up some of these granola bars using organic canned pumpkin puree.
Okay, ready to get cooking? These bars are tasty, not too sweet, make a great breakfast, and contain lots of delicious pumpkin! Hope you’ll make these and let me know how it goes! I’d love to see your creations so tag me on Instagram @karenscolorfulkitchen so I can see your delicious snacks!
Pumpkin Spiced Breakfast Bars
(Adapted from Easy Peasy Granola Bars)
¼ c flax meal
1 c + 2 TBSP organic pumpkin puree (check the can for BPA-free lining!)
2 TBSP almond or cashew butter
½ tsp vanilla
1-2 TBSP maple syrup (start with 1 and adjust as necessary)
2 c rolled oats
¼ c shredded coconut
½ tsp salt
1 1/4 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
¼ tsp cloves
¼ tsp allspice
2 TBSP raw or sprouted pumpkin seeds
Preheat oven to 350 degrees.
Grease an 8x8 pan with coconut oil or line with parchment paper.
In a large bowl, add wet ingredients (flax meal through vanilla) and stir to combine. Add remaining ingredients to bowl with wet ingredients and combine thoroughly. Spread evenly in pan, using the back of a wooden spoon to press down and evenly distribute. Score top before putting into the oven to make slicing easier after baking. Bake for 20 minutes.
Remove from oven and cool completely before cutting. Enjoy as a snack or for a breakfast on-the-go!