These breakfast bars are truly perfect to kick off a chilly Fall day! The delicious flavor combination of peanut butter, pumpkin, and dark chocolate is absolutely irresistible with a warm mug of coffee in the morning…
Healthy Breakfast Bar Recipe
Alas, the low-sugar, vegan, gluten-free, balanced breakfast bars of my dreams. Packed with my favorite Fall flavors, what could be better?!
Its also no secret if you know me that I have the biggest sweet tooth in the morning. The only down side is that a sugar hit upon rolling out of bed isn’t necessarily the healthiest choice. Cue my new favorite low-sugar healthy breakfast bars!
Don’t let the indulgent perfectly sweet flavor fool you, these healthy breakfast bars are so satisfying. The healthy fats from peanut butter and pecans, protein from collagen, fiber from gluten-free oats & coconut flour, and micronutrients from pure unsweetened dark chocolate & pumpkin are everything you could ever want or need from a balanced breakfast option!
Fun Seasonal Pumpkin Breakfast Bars
Seasonal recipes during the Fall & during the holidays make me way happier than they probably should! There’s something about the cozy feeling of treating yourself, family, and friends to small indulgences during this time of year that make it super special.
Even though I live alone and eat most of my meals on the run, I love having a stash of these peanut butter pumpkin breakfast bars in my freezer that I can quickly grab if I don’t feel like cooking or doing dishes before work. They are also a delicious post-dinner treat too if you want a healthier treat before bed!
What You’ll Need:
- large food processor
- 8×8″ baking pan
- parchment paper
- almond flour
- coconut flour
- collagen peptides
- gluten-free oats
- natural peanut butter
- pumpkin puree
- pecans
- monk fruit
- cinnamon
- nutmeg
- vanilla extract
- unsweetened 100% dark chocolate
How to Make PB Pumpkin Breakfast Bars
Step 1: Preheat the oven to 350F. Combine all of the dry ingredients into the bowl of a large food processor. Pulse 4-5 times on high until well mixed.
Step 2: Add the creamy peanut butter, pumpkin puree, vanilla extract and pulse on high for about 30 seconds until a crumbly dough forms. Press the mixture into a 8×8″ pan lined with parchment paper.
Step 3: Bake for 8-10 minutes, until the edges are slightly golden-brown. While the bars cool, melt a 100-gram 100% dark chocolate bar + 1 tsp coconut oil over the stovetop, stirring frequently. Pour the melted chocolate over the bars, evenly spreading it with the back of a spoon. Top with raw pumpkin seeds, hemp hearts, and sea salt.
Step 4: Place in the freezer for at least 30 minutes to set before cutting into 16 bars.
More of My Favorite Breakfast Recipes:
- Single-Serve Pumpkin Pecan Cinnamon Rolls
- SCD Banana Pancakes
- Pumpkin & Tea Scones
- Paleo Lemon Microwave Muffin
- Grain-Free Birthday Cake Donut Holes
Peanut Butter Pumpkin Breakfast Bars
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 bars 1x
- Diet: Gluten Free
Description
A healthier, balanced breakfast bar recipe with the most delicious flavor combo of peanut butter, pumpkin, dark chocolate. Low-sugar, protein-packed, gluten-free, vegan.
Ingredients
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup unflavored collagen peptides
- 1/2 cup gluten-free oats
- 1/4 cup chopped pecans
- 1/3 cup granulated monk fruit
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/3 cup pumpkin puree
- 1/3 cup creamy natural peanut butter
- 2 tsp. vanilla extract
- 1, 100g bar of 100% dark chocolate
- 1 tsp. coconut oil
- (optional) raw pumpkin seeds & hemp hearts for garnish
Instructions
- Preheat the oven to 350F. Prepare an 8×8″ baking pan with a sheet of parchment paper.
- Combine the almond flour, coconut flour, collagen, oats, pecans, monk fruit, baking soda, cinnamon, nutmeg, and salt in the bowl of a large food processor. Pulse for 3-5 times until well mixed.
- Add the pumpkin puree, creamy peanut butter, and vanilla. Pulse on high for about 30 seconds until a slightly crumbly dough forms. Press the mixture into the prepared baking sheet.
- Bake for 8-10 minutes until the edges are slightly golden-brown in color.
- As the bars cool, melt the chocolate and coconut oil in a small stovetop pan over medium heat, stirring frequently.
- Evenly spread the melted chocolate over the bars with the back of a spoon. Sprinkle with raw pumpkin seeds, hemp hearts, and sea salt. Place in the freezer for at least 30 minutes to cool completely before cutting into 16 bars.
- Category: breakfast, something sweet
- Method: bake
Nutrition
- Serving Size: 1 bar
- Calories: 135
- Sugar: 1
- Fat: 10
- Carbohydrates: 9
- Fiber: 4
- Protein: 4
Keywords: healthy breakfast, gluten-free baking, pumpkin bars, pumpkin recipes, healthy pumpkin recipe, low sugar, collagen, peanut butter, vegan, healthy baking
