Pumpkin Pie Breakfast Bars

By / Photography By Kathryn Brass-Piper | October 12, 2017

Ingredients

  • 3 cups granola (any flavor without dried fruit)
  • ½ cup coconut oil, melted, plus more for greasing pan
  • 1 (15-ounce) can pumpkin purée
  • 2 large eggs, lightly beaten
  • 1 cup whole milk
  • ⅔ cup whole milk vanilla yogurt
  • ½ cup maple syrup
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon sea salt

Preparation

Preheat oven to 350º. Grease a 9-by-13-inch baking dish with coconut oil.

In a food processor, pulse granola until coarse crumbs form. Stir in coconut oil and press granola crumbs into bottom of prepared baking dish to form a crust.

Combine remaining ingredients in a large bowl and pour mixture over crust. Bake bars until pumpkin mixture is set, 35–40 minutes. Allow bars to cool, and then cut into 8–12 bars. Store for 1 week in the fridge, or freeze up to 2 months.

Ingredients

  • 3 cups granola (any flavor without dried fruit)
  • ½ cup coconut oil, melted, plus more for greasing pan
  • 1 (15-ounce) can pumpkin purée
  • 2 large eggs, lightly beaten
  • 1 cup whole milk
  • ⅔ cup whole milk vanilla yogurt
  • ½ cup maple syrup
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon sea salt
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