Photos by Emily Caruso
After Thanksgiving, my mom used to always buy pumpkin pies on sale and we’d eat them for breakfast. Because of this, my association with pumpkin pie has always been: breakfast food! And really, it’s not that much of a stretch—pumpkin is a vegetable and it’s full of fiber, so it’s healthy! And then there’s eggs and milk. Totally breakfast-y! So I decided to take pumpkin pie and make it even more breakfast-worthy with these Pumpkin Pie Breakfast Bars.
Instead of a traditional pie crust, I made a crust with granola. As a bonus, it’s also a much easier crust to make: you pulse the granola in your food processor, add melted coconut oil, and press the mixture into the bottom of a baking dish. I used maple syrup to sweeten these bars in place of granulated sugar—not too much, because this is breakfast, not dessert, but just enough. Greek yogurt adds a little bit of tang (kind of like pumpkin cheesecake!) and some protein to the mix.
Kept in the fridge, these bars will last you a full week. They can also be frozen for up to 2 months. After they’ve cooled, wrap them individually and place them in a zip-top bag in the freezer. To serve, thaw them in the refrigerator overnight.
I used a vanilla almond granola, but anything that goes with pumpkin would work.
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