Oatmeal pumpkin breakfast bars – these are easy to make and then you’ve got breakfast for the week! They are healthy, full of substance, and taste great.
Just to note – these are a healthy oatmeal pumpkin breakfast bar, no sugar, so they’re not sweet at all. More hearty and healthy.
- 3 cups of quick oats
- 2 teaspoons of baking soda
- 1/2 teaspoon of salt
- 2 teaspoons of nutmeg and all spice
- 1 tablespoon of cinnamon
- 2 cups of almond milk
- 1 egg
- 500g of greek yogurt
- 1 cup of pumpkin
- 3/4 cup of shredded coconut
- 1/2 cup of sliced almonds
Get ready to bake up some deliciousness. First, gather your ingredients. The greek yogurt and pumpkin are so good in this recipe. If you’re looking for something a bit sweeter, you could use sweetened almond milk, yogurt with sugar or even coconut that’s sweet. On this recipe, I stayed away from all of that – you can see the greek yogurt has only 3g of sugar per 3/4 of a cup.
Mix the first 6 ingredients in a bowl and set aside.
In a second bowl, mix the next 4 ingredients (the milk, egg, greek yogurt, and the pumpkin) and combine well. Then, pour in the first bowl of dry ingredients. Mix. Gently stir in the coconut and the almonds. Pour into a 9×13 pan that has been lined with parchment paper.
Bake at 400 degrees for 20 minutes. Take out and stir. Bake another 20.
These oatmeal pumpkin breakfast bars are done.
Once the mixture is cooked and cooled, cut into bars. They will keep in the fridge for 4-6 days. They freeze well, too.
Happy breakfast making!
Enjoy the week and visit again soon.