Paleo AIP Pumpkin Blueberry Breakfast Bars with Coconut Flour
Grain-free breakfast bars featuring warm pumpkin spice and bursts of fresh blueberries, designed for paleo and AIP diets. Made with coconut flour and collagen peptides for protein, these soft-textured bars use a gelatin egg substitute to maintain AIP compliance while delivering satisfying morning fuel. The combination of cinnamon and maple syrup creates cozy fall flavors, while the addition of tapioca starch ensures a tender crumb that holds together beautifully for grab-and-go breakfasts or healthy snacking.
Ingredients
Instructions
- 1
Preheat oven and line baking dish with parchment paper, lightly greasing with coconut oil
- 2
Combine coconut flour, tapioca starch, collagen, baking soda and cinnamon in large mixing bowl
- 3
Stir in coconut oil, pumpkin puree, and maple syrup until combined
- 4
Prepare gelatin egg by sprinkling gelatin over water, allow to harden for 2-3 minutes, then melt over low heat until liquid and whisk vigorously until frothy, or use regular egg if tolerated
- 5
Add gelatin mixture to batter and stir well to combine
- 6
Fold blueberries into batter
- 7
Pour batter into prepared baking dish and transfer to oven
- 8
Bake until baked through
- 9
Remove from oven, transfer to cooling rack and allow cooling before slicing into bars
Tips
Use an 8x6 inch baking dish for optimal thickness and even baking of these breakfast bars.
Whisk the gelatin mixture vigorously to create a frothy texture that mimics egg for better binding.
Allow bars to cool completely before slicing to prevent crumbling and ensure clean cuts.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered at room temperature
Serve at room temperature or slightly warmed
Common Mistakes
Don't skip the cooling time to avoid bars falling apart when slicing
Melt gelatin mixture completely to avoid lumps in the batter
Substitutions
for those who tolerate eggs
FAQ
Can I freeze these breakfast bars?
Yes, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
What if I don't have collagen peptides?
You can omit the collagen peptides and add an extra 2-3 tablespoons of coconut flour, though you'll lose some protein content.
Can I use frozen blueberries instead?
Yes, but don't thaw them first. Fold frozen blueberries directly into the batter to prevent bleeding and excess moisture.