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 raw organic honey
3 tablespoons coconut oil
1 teaspoon vanilla extract
Pinch sea salt
1⁄2 cup canned pumpkin purée
1⁄2 teaspoon cardamom
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1 cup raw pumpkin seeds (packaged)
1 cup almonds, roughly chopped
1 cup sunflower seeds
1 cup unsweetened shredded coconut
- Preheat the oven to 300°F.
- Line a 9″ × 13″ baking dish with parchment paper.
- 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.
- 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.
- Pour mixture into lined baking dish and lightly pat down ingredients with your hand to evenly distribute.
- 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.
- 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).
