Pumpkin Pie Breakfast Bars

Pumpkin Pie Breakfast Bars Recipe

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.

Pumpkin Pie Breakfast Bar Crust
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.

Print this recipe
Pumpkin Pie Breakfast Bars

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes


8-12 bars


  • 2 1/4 cup granola
  • 1/4 cup coconut oil, melted
  • 1 (15-ounce) can pumpkin puree
  • 2 eggs, lightly beaten
  • 1 cup reduced-fat milk
  • 2/3 cup plain Greek yogurt
  • 1/2 cup maple syrup
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt


  1. Preheat oven to 350ºF.
  2. Spray a 9 x 13-inch baking dish with cooking spray or oil. Pulse the granola in a food processor until coarse crumbs form. (If you don’t have a food processor, you can put the granola in a plastic bag and use a rolling pin to crush it.) Stir in the coconut oil and press the granola crumbs into the bottom of the baking dish. (It will be a little more crumbly than a typical crust—don’t worry, it will hold together after baking!)
  3. Stir together the remaining ingredients in a large bowl. Pour the pumpkin mixture over the granola crust. Bake for 35-40 minutes, or until pumpkin mixture is set.
  4. Allow the bars to cool, then cut them into 8-12 bars.


I used a vanilla almond granola, but anything that goes with pumpkin would work.


Leftover pumpkin pie is one of my favourite breakfasts! I always make extra just to have some on hand for breakfast during the week. These bars look amazing and I love that they’re freezer friendly too. Definitely will be making a batch soon!

They are SO GOOD to have on hand in the freezer. If I don’t have something ready to go for breakfast, I just don’t have breakfast, so I’m all about recipes that can be frozen for later.

I haven’t tried it, but I think it would. You could add some chopped nuts and a touch of brown sugar or maple syrup too if you want some of the sweetness of granola.

I think it would be pretty difficult to take this recipe and come up with substitutions to veganize it. Instead, I’d take a vegan pumpkin pie recipe and use the filling with this crust. It’s better than experimenting with substitutions and ending up with something inedible. 🙂

When I read that you ate pumpkin pie for breakfast, I knew we were kindred spirits and I made this right away. It’s lightly sweet and totally delicious. My teenage boys enjoyed it, too. I shared over my way…thanks for a great recipe and a good memory!

I made these and they were really good! I think you can err on the side of more granola, as the crust layer seemed thin in spots, but it also gets kind of ‘absorbed’ into the filling so you’re never overwhelmed. (Just as an FYI for anyone curious about making these themselves). I now have a bit of leftover granola I could have easily used up. Anyway, they are super tasty and I’ll most likely make them again for another breakfast! I like that you can have a rather large serving without being toooo unhealthy 😉

Eating these right now. I made them last night. I didn’t get to use Greek yogurt so they are not as thick as I would like them to be but either way they taste amazing. I’m all for anything pumpkin 🙂 love this page.

I was born and lived in New England, Plymouth, MA actually, until I was 58 years old. Eating pie for breakfast is an old and common custom there. Yum. Love your recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *