Pumpkin Breakfast Bars

These pumpkin bars are gluten free, vegetarian and healthy enough to eat for breakfast without feeling guilty. You could easily make them vegan by substituting applesauce or flax for the eggs. They come together quickly and definitely taste like fall. If you're not a pumpkin fan, feel free to substitute bananas and switch the white chips for chocolate.

Supplies

1 Cup 1:1 GF flour or 1 C flour

1 Cup GF quick cooking oats or 1 C oats

2 tsp pumpkin spice

½ tsp baking soda

½ Cup pumpkin puree (not pumpkin pie filling)

½ Cup coconut oil ½ Cup brown sugar

2 eggs

1 tsp vanilla extract

¼ Cup white chips plus extra for sprinkling

¼ Cup walnuts plus extra for sprinkling

8x8 baking pan

parchment paper or cooking spray

Gather your supplies.

Preheat your oven to 350°

Mix together flour, oats, pumpkin spice and baking soda in a medium bowl.

In a large bowl, beat pumpkin, coconut oil, sugar, eggs and vanilla.

Add dry ingredients into the wet and stir well. Add most of the white chips and nuts. The batter will be thick.

Prepare your 8x8 pan by lining with parchment paper or by spraying with cooking spray.

Spread the batter evenly in the pan. Sprinkle the remaining chips and nuts on top. Wet your fingers and gently press the chips and nuts into the batter.

Pop in the oven and bake for 15-17 minutes or until the center springs back when pressed.

Let cool completely and cut into squares. Enjoy!