The paleo diet

Cinnamon Pumpkin Spice Breakfast Bars

Enjoy the invigorating flavors of fall with these zesty Cinnamon Pumpkin Spice Breakfast Bars. The balance of sweet pumpkin and spicy cinnamon creates an irresistibly crunchy breakfast, guaranteed to tantalize the palate! The pumpkin pie spice adds a hint of heat, but if you prefer a bit more, just throw in some allspice or a pinch of ground cloves for added zing. These bars are perfect for an on-the-go quick bite, and taste delicious alongside a dark, rich cup of coffee.
Yields 14–16 bars

2⁄3 cup (720 ml) raw organic honey
3 tablespoons (45 ml) coconut oil
1 teaspoon (5 ml) vanilla extract
Pinch sea salt
1⁄2 cup (480 ml) canned pumpkin purée
1⁄2 teaspoon (10 ml) cardamom
1⁄2 teaspoon (10 ml) cinnamon
1⁄2 teaspoon nutmeg
1 cup (240 ml) raw pumpkin seeds (packaged)
1 cup (240 ml) almonds, roughly chopped
1 cup (240 ml) sunflower seeds
1 cup (240 ml) unsweetened shredded coconut

1. Preheat the oven to 300°F (150°C).
2. Line a 9" × 13" baking dish with parchment paper.
3. Place a small pot over medium heat, and combine the honey, coconut oil, vanilla extract, and sea salt. Whisk ingredients until blended. Remove pot from heat and whisk in the pumpkin, cardamom, cinnamon, and nutmeg, and set aside.
4. Combine pumpkin seeds, chopped almonds, sunflower seeds, and shredded coconut in a large mixing bowl. Pour the pumpkin/honey mixture over the dry ingredients and stir until nuts and seeds are well coated.
5. Pour mixture into lined baking dish and lightly pat down ingredients with your hand to evenly distribute.
6. Bake for 25–30 minutes, then remove from heat. Cool, then place lined baking dish into the refrigerator for at least 1 hour to set the mixture.
7. Remove from the refrigerator and peel parchment paper off the bottom of the formed mixture. Cut into even slices (cut 4" × 4" slices for 16 bars).

More Recipes You'll Love

• Frittata of Carrot, Broccoli & Tomatoes
• Sausage, Bacon and Egg Breakfast
• Crustless quiche

Cinnamon pumpkin spice breakfast bars are the chewy, crunchy, portable breakfast you can feel good about — a bake of pumpkin seeds, chopped almonds, sunflower seeds, and shredded coconut held together with pumpkin, honey, and warm spices. Cardamom, cinnamon, and nutmeg make the whole kitchen smell like autumn. They slice into bars that travel beautifully.

Pro Tips

• Press the mixture firmly and evenly into the lined pan — compaction is what makes the bars hold together instead of crumbling apart.
• Line the pan with parchment paper with an overhang so you can lift the whole block out and slice it cleanly.
• Let the bars cool completely before cutting; they set and firm up as they cool and will slice neatly only once cold.
• The honey-coconut oil mixture should be warm but not hot when it meets the pumpkin and spices — hot liquid makes the spices taste harsh.

Frequently Asked Questions

How long do these bars keep?

Up to a week in a sealed container at room temperature, or 2 weeks refrigerated. They're ideal for weekly breakfast prep.

Can I swap the seeds?

Yes — the mix of pumpkin, sunflower, and almonds is flexible. Use whatever combination you like as long as you keep the total volume the same.

Are these bars Paleo?

Yes — seeds, nuts, coconut, pumpkin, honey, coconut oil, and spices. No flour, no refined sugar, and they're naturally gluten-free.

Can I add dried fruit?

Chopped dried dates or unsweetened cranberries fold in nicely. Add them with the dry ingredients so they distribute evenly.

Recipe Card

Stav Kogan

Cinnamon Pumpkin Spice Breakfast Bars

Print Recipe Pin Recipe

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 3 tbsp coconut oil
• 1 tsp vanilla extract
• 1 cup raw pumpkin seeds (packaged)
• 1 cup almonds, roughly chopped
• 1 cup sunflower seeds
• 1 cup unsweetened shredded coconut

Method

 

1. Preheat the oven to 300°F.
2. Line a 9" × 13" baking dish with parchment paper.
3. Place a small pot over medium heat, and combine the honey, coconut oil, vanilla extract, and sea salt.
4. Whisk ingredients until blended.
5. Remove pot from heat and whisk in the pumpkin, cardamom, cinnamon, and nutmeg, and set aside.
6. Combine pumpkin seeds, chopped almonds, sunflower seeds, and shredded coconut in a large mixing bowl.
7. Pour the pumpkin/honey mixture over the dry ingredients and stir until nuts and seeds are well coated.
8. Pour mixture into lined baking dish and lightly pat down ingredients with your hand to evenly distribute.
9. Bake for 25–30 minutes, then remove from heat.
10. Cool, then place lined baking dish into the refrigerator for at least 1 hour to set the mixture.
11. Remove from the refrigerator and peel parchment paper off the bottom of the formed mixture.
12. Cut into even slices (cut 4" × 4" slices for 16 bars).

Tried this recipe?

Let us know how it was!