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    Oh My Veggies » Vegetarian Recipes » Vegetarian Breakfast Recipes

    Pumpkin Pie Breakfast Bars

    Published: Oct 19, 2015 · by Nicole · Updated: Sep 16, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    easy pumpkin bars
    easy pumpkin bars
    easy pumpkin bars

    Pumpkin pie for breakfast? Yes, please! These easy pumpkin bars are loaded with fall flavor from creamy pumpkin and fall spices, all nestled in a crunchy granola crust. Yum!

    Pumpkin Pie Bars being served for breakfast

    After Thanksgiving, my mom used to always buy pumpkin pies on sale and let us eat them for breakfast. Yep - 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 perhaps that's what inspired me to make a few healthy-ish twists to these pumpkin bars.

    mixing the granola crust for the pumpkin 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.

    So you can decide whether to serve these pumpkin pie bars as an incredibly easy pumpkin dessert or a slightly decadent breakfast treat!

    Pumpkin Pie Bars on a white plate

    Tips & Tricks

    Be sure you are using pumpkin puree for this recipe, not the pre-sweetened pumpkin pie filling. It will be much to sweet if you use the latter!

    Kept in the fridge, these pumpkin pie 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.

    If you're looking for a completely plant based recipe, go check out these vegan pumpkin bars.

    More Recipes

    If you're starting to plan that holiday menu, be sure to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks.

    And if you love these pumpkin bars, be sure to check out these other tasty treats:

    • 22+ Pumpkin Dessert Ideas
    • Easy Pumpkin Bread
    • Healthy Pumpkin Muffins
    • Chocolate Pumpkin Mug Cake

    Photos by Emily Caruso. Recipe by me.

    Recipe

    Pumpkin Pie Breakfast Bars Recipe

    Pumpkin Pie Breakfast Bars

    These easy pumpkin bars are loaded with fall flavor from creamy pumpkin and fall spices, all nestled in a crunchy granola crust. Yum!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Course: Baking, Breakfast, Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: pumpkin bars, pumpkin pie bars
    Servings: 12 bars
    Calories: 225kcal
    Author: Oh My Veggies

    Ingredients

    • 2 ¼ cup granola
    • ¼ cup coconut oil melted
    • 15 oz pumpkin puree canned
    • 2 eggs lightly beaten
    • 1 cup reduced-fat milk
    • ⅔ cup plain Greek yogurt
    • ½ cup maple syrup
    • 1 tablespoon pumpkin pie spice
    • 2 teaspoons vanilla extract
    • ½ teaspoon salt
    US Customary - Metric

    Instructions

    • Preheat oven to 350ºF.
    • 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!)
    • 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.
    • Allow the bars to cool, then cut them into 8-12 bars.

    Notes

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

    Nutrition

    Calories: 225kcalCarbohydrates: 29gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 131mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 5576IUVitamin C: 2mgCalcium: 87mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Fettuccine Kalefredo
    17 Sweet and Savory Slow-Cooker Breakfast Recipes »

    Dessert Recipes, Holiday Recipes, Thanksgiving Recipes, Vegetarian Breakfast Recipes, Vegetarian Recipes fall, pumpkin

    Reader Interactions

    Comments

    1. Emma {Emma's Little Kitchen} says

      October 19, 2015 at 10:32 am

      This is so clever! I love the granola base, its sort of like a breakfast cheese cake- FAB!

      Reply
      • Kiersten says

        October 20, 2015 at 8:18 pm

        It kind of is! The Greek yogurt definitely makes it a little cheesecake-y, but not to the point where it's heavy and feels like a dessert.

        Reply
    2. Megan @ Skinny Fitalicious says

      October 19, 2015 at 11:21 am

      Yum! This looks delicious. Using granola as a base is genius!

      Reply
    3. Sue|theviewfromgreatisland says

      October 19, 2015 at 11:47 am

      I love this idea--your mom is a smart lady! These sound just perfect.

      Reply
    4. Katie (The Muffin Myth) says

      October 19, 2015 at 12:04 pm

      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!

      Reply
      • Kiersten says

        October 20, 2015 at 8:17 pm

        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.

        Reply
    5. Wendy says

      October 19, 2015 at 1:01 pm

      This sounds so yummy! Do you think it would worked with plain oats for the granola?

      Reply
      • Kiersten says

        October 20, 2015 at 8:15 pm

        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.

        Reply
    6. Lauren Gaskill | Making Life Sweet says

      October 19, 2015 at 1:03 pm

      I'm droooooling over here! Yum! Can't wait to make these. 🙂

      Reply
    7. Cara's Healthy Cravings says

      October 19, 2015 at 9:00 pm

      What a fun idea! Pumpkin anytime!

      Reply
    8. Elizabeth says

      October 20, 2015 at 5:09 pm

      It looks so good, but could it be vegan?

      Reply
      • Kiersten says

        October 20, 2015 at 8:11 pm

        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. 🙂

        Reply
    9. Ann (Fountain Avenue Kitchen) says

      October 21, 2015 at 8:36 am

      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!

      Reply
      • Kiersten says

        October 22, 2015 at 4:06 pm

        I'm so glad you enjoyed the recipe! 🙂

        Reply
    10. June @ How to Philosophize with Cake says

      October 21, 2015 at 1:32 pm

      What an amazing idea! I'd love to have a bar of pumpkin pie for breakfast. Love the granola crust too 🙂

      Reply
    11. Jamie says

      May 31, 2016 at 9:10 pm

      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 😉

      Reply
      • Kiersten says

        June 08, 2016 at 8:40 am

        I'm glad you enjoyed them! And yes, the way the crust bakes into the filling, you can definitely use more granola if you prefer. 🙂

        Reply
    12. Emily says

      July 29, 2016 at 5:32 am

      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.

      Reply
      • Kiersten says

        August 19, 2016 at 8:38 am

        I'm so glad you enjoyed the recipe! 🙂

        Reply
    13. Alicia @ Nutrition Realm says

      October 03, 2016 at 6:21 am

      Thanks for the amazing recipe Kiersten.

      Totally love the idea and the look 🙂

      Reply
    14. Elaine Cobb says

      November 14, 2016 at 4:52 pm

      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.

      Reply
    15. Casie says

      November 20, 2016 at 5:03 pm

      I have made these a ton and they always are a hit! Thanks for the great recipe!

      Reply
    5 from 2 votes (2 ratings without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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