Gluten-Free Pumpkin Pie Breakfast Bars
- Prep
- 10 min
- Cook
- 40 min
- Yield
- 12 bars
- Level
- medium
- Cuisine
- American
These hearty breakfast bars combine the warm spices of pumpkin pie with a satisfying granola crust. The creamy pumpkin filling, made with Greek yogurt and maple syrup, sits atop a crunchy base for a perfect morning treat. Ideal for meal prep, these bars offer the comfort of pumpkin pie in a portable format that's perfect for busy mornings or afternoon snacks. The combination of protein from eggs and Greek yogurt makes them more substantial than typical sweet treats.
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Method
7 steps- 1
Preheat oven and spray baking dish with cooking spray
- 2
Pulse granola in food processor until coarse crumbs form
- 3
Stir melted coconut oil into granola crumbs and press into bottom of baking dish
- 4
Stir together remaining ingredients in large bowl
- 5
Pour pumpkin mixture over granola crust
- 6
Bake until pumpkin mixture is set
- 7
Allow bars to cool then cut into portions
Tips
If you don't have a food processor, place granola in a plastic bag and crush with a rolling pin.
Don't worry if the granola crust seems crumbly - it will hold together after baking.
Test doneness by gently shaking the pan - the center should be just set with minimal jiggle.
Good to Know
Store covered in refrigerator for up to 5 days
Can be made 2 days ahead - flavors improve overnight
Serve at room temperature or chilled
Common Mistakes
Don't overbake or the bars will become rubbery
Press granola crust firmly to prevent crumbling when cutting
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these bars?
Yes, wrap individually and freeze for up to 3 months. Thaw overnight in refrigerator before serving.
What if I don't have pumpkin pie spice?
Mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and pinch of cloves as substitute.
Can I make these dairy-free?
Substitute coconut milk for regular milk and use coconut yogurt instead of Greek yogurt for dairy-free version.