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Plant-Based Recipes

Revolutionary Recipe: Pumpkin Cranberry Breakfast Bars

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1 min read
Summary

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 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

10


Pumpkin Cranberry Breakfast Bars

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350, and line an 8x8 or 9x9 pan with parchment paper.
  2. Make flax eggs-and let sit for 5-10 minutes.
  3. Place dry ingredients (first 6) into a bowl and set aside.
  4. 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.
  5. Pour liquid in the center of the dry ingredients and stir in, until smooth.
  6. 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).
  7. 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).
  8. Let cool, pull out of pan, and then slice. Store in fridge.

Notes

Nutritional Benefits:

• 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.