Breakfast/ Snacks

Pumpkin Spice & Coconut Breakfast Bars

pumpkin spice and coconut breakfast bars

I recently found a new love for making bars to snack on at work.  I usually make the same ones all the time so I wanted to switch it up and make a satisfying seasonal breakfast bar!  These turned out amazing; I know I probably say that about every recipe, but really, these are so good, and super easy to make.  Pumpkins are everywhere at the moment; but we can also add only pumpkin seeds and pumpkin spice into a recipe to make it “fall” like.  

Usually raw, vegan bars are tricky, especially when it comes to staying formed and not becoming too chewy when out of the fridge too long, but not these!  These bars stay nice and put in their bar shape and the texture remains.  I’ve eaten these all week at work and even have extra for this week!

Who knew coconut would pair so well with pumpkin spice!  I’ve also been kind of obsessed with coconut lately, garnishing all my smoothies and recipes with it; definitely not a bad habit to have. πŸ™‚  These bars fill me up and add just the right amount of fuel to my morning!

Make these super easy breakfast bars and have breakfast for two, all week long!

pumpkin spice and coconut breakfast bars
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Pumpkin Spice & Coconut Breakfast Bars
Raw, vegan, breakfast bars made with pumpkin spice and coconut.
Author: Crystal Bonnet
Ingredients
  • 2 cups gluten-free rolled oats
  • 1/2 cup raw walnuts
  • 8 dates
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup maple syrup
  • 2 tablespoons chia seed powder
  • 2 tablespoons dried coconut for bars + 2 tablespoons dried coconut for garnish
  • 1 tablespoon mesquite powder optional
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut oil
  • 2 teaspoons pumpkin pie spice
  • dash of salt
Instructions
  1. Soak dates for 15 minutes and remove pits.
  2. Place walnuts and oats in the food processor and pulse until combined.
  3. Add dates to the food processor and pulse until combined.
  4. Add the rest of the ingredients into the food processor and process until a dough forms.
  5. Line a 9 x 9 square baking pan with parchment paper or saran wrap.
  6. Place mixture into the pan pressing firmly until even.
  7. Place the rest of the dried coconut on top of the bar mixture spreading evenly on top for a garnish.
  8. Place pan into the freezer for set for a minimum of 1 hour.
  9. Remove pan from freezer, remove bar mixture and cut into bars.
  10. Keep in fridge or freezer until eaten.
Recipe Notes
Substitute walnuts for almonds, oats for buckwheat, maple syrup for any other liquid sweetener, or cranberries for raisins.

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  • darby logan
    November 16, 2015 at 11:02 am

    This recipe takes the idea of a breakfast bar to a whole new level! I am all about texture and layers of flavor that wake up the taste buds. These bars do just that and more! The unique combination of nuts, oats, seeds, and coconut oil, plus pumpkin spice and maple syrup all meld together to create a moist, yet full bodied bite of deliciousness. I have successfully made this recipe 3 times with great satisfaction. It is quick to prepare, and the ingredients are simple and easy to keep in your pantry. Most importantly, the recipe is consistent and full of wonderful flavor. With our American Thanksgiving just around the corner, I plan on having these bars ready for a quick breakfast, or as an after dinner treat with hot tea. Try them, you will be wowed!

    • Crystal
      November 16, 2015 at 5:57 pm

      Thank you so much for taking the time to write this very honest and descriptive review Darby! I’m so glad you enjoy them; your comment and support reminds me why I started this food blog πŸ™‚