Breakfast/ Recipes/ Snacks

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.

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Pumpkin Pie Breakfast Bars

Pumpkin Pie Breakfast Bars Recipe

It’s like having pumpkin pie for breakfast, but without the shame of having pie for breakfast. Win!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8-12 bars

Ingredients

  • 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

Instructions

  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.

Notes

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

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22 Comments

  • Reply
    Emma {Emma's Little Kitchen}
    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
      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
    Megan @ Skinny Fitalicious
    October 19, 2015 at 11:21 am

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

  • Reply
    Sue|theviewfromgreatisland
    October 19, 2015 at 11:47 am

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

  • Reply
    Katie (The Muffin Myth)
    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
      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
    Wendy
    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
      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
    Lauren Gaskill | Making Life Sweet
    October 19, 2015 at 1:03 pm

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

  • Reply
    Cara's Healthy Cravings
    October 19, 2015 at 9:00 pm

    What a fun idea! Pumpkin anytime!

  • Reply
    Elizabeth
    October 20, 2015 at 5:09 pm

    It looks so good, but could it be vegan?

    • Reply
      Kiersten
      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
    Ann (Fountain Avenue Kitchen)
    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
      October 22, 2015 at 4:06 pm

      I’m so glad you enjoyed the recipe! 🙂

  • Reply
    June @ How to Philosophize with Cake
    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
    Jamie
    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
      June 8, 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
    Emily
    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
      August 19, 2016 at 8:38 am

      I’m so glad you enjoyed the recipe! 🙂

  • Reply
    Alicia @ Nutrition Realm
    October 3, 2016 at 6:21 am

    Thanks for the amazing recipe Kiersten.

    Totally love the idea and the look 🙂

  • Reply
    Elaine Cobb
    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
    Casie
    November 20, 2016 at 5:03 pm

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

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