Recipe from Garden Fresh Foodie
Editor’s note: This plant-based recipe for Pumpkin Cranberry Breakfast Bars is great for breakfast on the go, as a snack, or as a healthy dessert. You can also freeze them and save them for later. These bars are gluten-free and are made without oil. Enjoy.
How to Make This Plant-Based Recipe
Pumpkin Cranberry Breakfast Bars
Prep Time: 10 minutes
Cook Time: 45 minutes
Number of servings: 10
Per Serving 243 calories
Fat 12 g
Carbs 33 g
Protein 7 g
- 1 1/2 cups rolled oats
- 1/2 cup oat flour (place oats in a blender, and puree until fine)
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup almond butter or apple sauce*
- 1/2 tsp vanilla
- 3/4 cup packed dates, about 10, soaked in hot water and de-pitted
- 3/4 cup canned pumpkin or freshly baked and strained pie pumpkin
- 1 1/4 cup almond/plant-based milk
- 2 flax “eggs”-make 10 minutes before assembling, 2 tbsp ground flax+6 tbsp water=2 “eggs”
- 1/2 cup chopped fresh cranberries (we used slightly thawed/frozen), plus a few tbsp for top
- 2 tbsp of cacao nibs or plant-based chocolate chips for topping (or more)
- Preheat oven to 350, and line an 8x8 or 9x9 pan with parchment paper.
- Make flax eggs-and let sit for 5-10 minutes.
- Place dry ingredients (first 6) into a bowl and set aside.
- In a blender, like a Vitamix, place almond butter or apple sauce (whichever using), vanilla, soaked and drained dates, pumpkin, milk, and flax eggs. Puree until smooth.
- Pour liquid in the center of the dry ingredients and stir in, until smooth.
- Fold in cranberries, and pour into pan. Sprinkle top with additional cranberries and cacao nibs or chocolate chips (chocolate chips will add sweetness to the dish).
- Bake for about 40-50 minutes, until knife inserted comes out clean (if making with apple sauce in place of almond butter, cooking took 5 minutes longer).
- Let cool, pull out of pan, and then slice. Store in fridge.
• Great source of fiber-helps to regulate blood sugar, digestive health, creates feelings of satiety
• Oats-great for blood sugar regulation and heart health
• Pumpkin-good source of Vitamin A, an antioxidant for regulating blood pressure, bone, dental, eye, skin, and hair health
• Cranberries contain Vitamin C-antioxidant that boosts immune function
• Dates-whole food sweetener that has fiber in tact, helps to prevent blood sugar spikes, rich source of magnesium
Tell us in the comments what you think of this plant-based recipe because we’d love to know.
Love this recipe? You might also enjoy these delicious and healthy Zucchini Breakfast Bars.