These yummy breakfast bars are stuffed with taste, from deep wealthy chocolate to a heat pumpkin spice with a crunch. We know what you’re considering, pumpkin spice in July? But actually, isn’t pumpkin spice good all yr spherical? We suppose so. These little plant-based breakfast bars work nice for breakfast but in addition make a wholesome snack to tackle the go.


An overhead shot of freshly baked pumpkin seed chocolate chip bars in a square baking dish.



We had such unimaginable suggestions from the Cherry Bars we made final month that we determined to provide you one other bar recipe that’s straightforward to make and may final the entire week whether or not you’re serving them for breakfast, a snack or dessert. Granola bars are extremely versatile, particularly for teenagers or anybody who enjoys a contact of sweetness with out all of the refined junk that almost all processed bars have within the ingredient record.

These gluten-free bars are fast to whip up and are excellent for the summer time while you don’t need to slave in your kitchen.


A couple of pumpkin seed bars crumbled on a piece of parchment paper.



PREP TIPS // When you’re making this pumpkin seed bar recipe, begin by ensuring your almond flour is recent. Oftentimes, almond flour can go stale if it’s left sitting too lengthy in your pantry. Since almond flour is made out of a nut (almonds), we extremely recommend you retailer it in your fridge in order that it doesn’t kind mildew or mildew, particularly within the hotter months of summer time.

INGREDIENT SWAPS // If you’re not within the temper for pumpkin seeds you should use slivered almonds or sunflower seeds, though we do suppose the pumpkin seeds add the right contact of taste and crunch! 


THREE straightforward STEPS

Here’s how we made these breakfast bars in three easy steps.

STEP 1 // Combine the dry substances in a bowl. Combine the moist substances in a bowl. Then, combine them collectively and switch to a ready baking dish.

STEP 2 // Bake till golden brown (about 30-35 minutes) and take away from the oven.

STEP three // Let the bars cool fully and serve.


A pan of pumpkin seed bars cut into nine even squares.



Listen under for Amie’s suggestions that aren’t talked about on this article in addition to fast instructions on easy methods to make this recipe step-by-step.





SERVING SUGGESTIONS // You can serve these breakfast bars with a drizzle of your favourite nut butter akin to creamy almond butter for a fast breakfast while you’re pressed for time. Our crew additionally actually enjoys including an expansion of melted coconut oil on high with a sprinkle of cinnamon for a decadent snack. If you need to get actually inventive, you should use these bars to make a scrumptious dessert utilizing the dairy-free coconut milk ice cream and brownie recipes in Amie’s best-selling e-book, Eating Clean. Brownies a la mode, anybody?

STILL HUNGRY? For extra of our anti-inflammatory recipes, take a look at our 30 Day Reset, which is simply accessible for a restricted time.

Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars

A pan of pumpkin seed bars cut into nine even squares.


Author: Amie Valpone

Recipe sort: Entree

  • 1 half cup almond flour
  • 1 half cup gluten-free quaint rolled oats
  • 1/three cup pumpkin seeds
  • 1/Four cup plus three Tbsp mini chocolate chips, divided
  • 2 half tsp pumpkin spice seasoning
  • half tsp sea salt
  • 1/Four cup pure maple syrup
  • 5 Tbsp creamy almond butter
  • Four Tbsp melted coconut oil
  1. Preheat oven to 350 levels F.

  2. Line 8×8 inch baking dish with parchment paper. Set apart.

  3. In a medium mixing bowl, mix the almond flour, oats, pumpkin seeds, chocolate chips, pumpkin spice, and sea salt and blend nicely.

  4. In a small bowl, whisk collectively the maple syrup, almond butter, and coconut oil. Pour the maple syrup combination into almond flour combination and mix nicely. Press this combination into the ready baking dish. Then press remaining three Tbsp. of chocolate chips on high. 

  5. Bake within the oven for 30-35 minutes then take away from the oven and switch to the fridge for 2-Four hours earlier than slicing. These bars could be reduce into 9 or 12 bars relying on the scale you need. Store leftovers within the fridge however allow them to come to room temperature earlier than serving.

Nutrition Facts

Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars

Amount Per Serving

Calories 246 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Cholesterol 1mgzero%

Sodium 101mgFour%

Potassium 116mgthree%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 7geight%

Protein 6g12%

Vitamin A 10IUzero%

Vitamin C zero.1mgzero%

Calcium 72mg7%

Iron 1.5mgeight%

* Percent Daily Values are based mostly on a 2000 calorie food regimen.


RECIPE COPYRIGHT //  This recipe was created by Amie Valpone of The Healthy Apple. Please don’t reprint this recipe with out our permission. If you’d prefer to characteristic this recipe in your web site, please rewrite the instructions and hyperlink to this recipe as the unique supply. Thank you.

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