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Pumpkin Flaxseed Breakfast Bars

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These cozy breakfast bars combine pumpkin puree, flaxseed, oats, and gooey chocolate chips for a moist, tender, and nutritious fall treat. Perfect for grab-and-go breakfasts, brunches, or a comforting snack.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs (room temperature)
  • 1/2 cup unsweetened applesauce
  • 3/4 cup brown sugar, packed
  • 1/4 cup melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup whole wheat flour (or all-purpose flour)
  • 1/3 cup ground flaxseed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup dark chocolate chips
  • 1/3 cup chopped pecans or walnuts (optional)
  • 2 tablespoons pumpkin seeds (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly spray with nonstick spray.
  2. In a large bowl, whisk together pumpkin puree, eggs, applesauce, brown sugar, melted coconut oil or butter, and vanilla extract until smooth and well combined.
  3. In a medium bowl, stir together oats, flour, ground flaxseed, cinnamon, nutmeg, baking powder, baking soda, and salt.
  4. Pour the dry mixture into the wet mixture. Use a spatula to gently fold everything together until just combined. Do not overmix.
  5. Fold in chocolate chips and nuts, if using, until evenly distributed.
  6. Spread the batter evenly into the prepared pan. Smooth the surface and sprinkle pumpkin seeds and extra chocolate chips on top, if desired.
  7. Bake for 22-26 minutes, or until bars are firm around the edges and a toothpick inserted in the center comes out mostly clean.
  8. Let the bars cool in the pan for at least 15 minutes before slicing.
  9. Cut into 12 or 16 bars, depending on your preferred size. Enjoy warm or let cool completely for packing.

Notes

For gluten-free bars, use certified gluten-free oats and a 1:1 gluten-free flour blend. For vegan, substitute eggs with flax eggs and use dairy-free chocolate chips. If batter is too dry, add 1-2 tablespoons milk; if too wet, add more oats. Cool bars before slicing for best texture. Store in an airtight container at room temperature for 3 days, refrigerate for up to a week, or freeze for 2 months.

Nutrition

Keywords: pumpkin bars, flaxseed, breakfast bars, chocolate, fall recipe, healthy snack, easy breakfast, whole grain, fiber, autumn baking

Find it online: https://avabake.com/pumpkin-flaxseed-breakfast-bars-recipe-easy-chocolate-fall-treat/