My kiddo, well, he’s snarky. I don’t know how else to describe him. He’s got this sense of humor that is somehow simultaneously silly and deadpan. It’s almost like the audible version of an eye roll. You can be sure that I get that eye roll when I mention that we are going to be eating quinoa. That all changed when I started stirring quinoa into these pumpkin breakfast bars.

While they are in the oven, all those pumpkin spice scents dance around the kitchen, along with a hint of nutty pecans. It smells so good that it might be hard to wait to cut into them. But when you do, you’ll love the fall flavors and the chewy texture from the combination of oats and quinoa. This recipe will become a staple in your weekend meal prep plans!

Why You’ll Make Pumpkin Breakfast Bars on Repeat

• Great fall flavor – Of course, you can’t go wrong with pumpkin spice in the autumn, but the addition of maple and pecans adds even more to the cozy factor.
• Meal prep friendly – These bars hold up for several days in the fridge, and for months if you pop them in the freezer. So they are great to keep on hand for busy mornings.
• No gluten or dairy – Just read your labels and get certified GF oats, and you can rest assured you have an easy gluten free and dairy free breakfast option.

Recipe ingredients

• Quick-cooking oats – not old-fashioned or rolled oats. Use certified gluten free oats if needed.
• Quinoa – cooked according to package instructions or one of the methods in my How to Cook Quinoa article, then cooled to room temperature.
• Baking powder
• Ground flaxseed – also called flaxseed meal. If you only have whole flaxseeds, grind them in a blender or food processor.
• Pumpkin pie spice – check that your blend is gluten free, or make your own with my Homemade Pumpkin Pie Spice recipe.
• Maple syrup – be sure to use real maple syrup, and not pancake syrup. If you have to make a swap, I’d recommend honey.
• Pumpkin puree – NOT pumpkin pie filling.
• Egg
• Almond butter – you can also use another nut or seed butter.
• Vanilla extract
• Chopped pecans – you can omit these, or swap for walnuts or pumpkin seeds. For the best flavor, toss your nuts into a skillet and lightly toast over low heat until they start to give off a nutty aroma. Do not burn them!

Tips and Variations

• Line the pan. I prefer to use parchment paper in my pan so I can easily lift out the cooled bars and cut nice, even squares.
• Try a serrated knife. Use a sawing motion to make clean cuts, even through the pecans.
• Make them nut-free. You can use sunflower seed butter and skip the pecans or swap them for pumpkin seeds.
• Add other mix-ins. Walnuts are great in place of the pecans, but you can also go with chocolate chips or cinnamon chips for something a little sweeter. Also feel free to stir in chopped apples, raisins, or dried cranberries.
• Change it up. With just some simple ingredient swaps, you can use the same base recipe to make the Banana Breakfast Bars and Cinnamon Apple Breakfast Bars.
• Heat and serve. If I’m not taking pumpkin breakfast bars along with me, I like to warm them for a few seconds in the microwave and serve with a drizzle of maple syrup, almond butter, or both.

Proper Storage

• Refrigerator: Place the bars in an airtight container and refrigerate for up to 4 or 5 days. They will last longer, but may start to dry out a bit. In that case, you can always warm them in the microwave, which will also soften them up.
• Freezer: These bars freeze well in an airtight container. If you are going to take out one at a time, I’d recommend wrapping them individually in plastic wrap so that as you open the container to grab one you don’t end up getting ice crystals or freezer burn on the other ones. But all you have to do is pull it out the night before to thaw or pop it in the microwave.