Pumpkin Pie Breakfast 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.