Pumpkin Quinoa Breakfast Bars
Pumpkin Quinoa Breakfast Bars have all the autumn flavors you love, plus plenty of protein and whole grains. As it bakes, your house will be filled with the warm pumpkin spice aromas of cinnamon, ginger, and nutmeg. Sweetened with maple syrup and studded with pecans for even more fall flavor, these pumpkin breakfast bars are sweet and satisfying. And this easy breakfast recipe is perfect to make ahead and pack on the go. Plus these gluten free breakfast bars are one of my kids’ favorite snacks and one of the best gluten free pumpkin recipes for fall.
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 eyeroll.
You know what the problem is?
He is FIVE. YEARS. OLD.
A kid that little should not have perfected “snark”. And yet, he totally has. But everything he says somehow comes off so sweet and innocent that it’s hard to get angry at him.
Take this exchange that occurred the other day. Our water and ice dispenser on the fridge was broken, and he couldn’t reach the ice in the freezer or the sink. So I brought him a cup of ice water.
Little guy (totally deadpan): You know mommy, you are like my servant.
Me (trying to be angry, but holding in a giggle): I am NOT your servant!
Little guy (again, more deadpan): Just sayin’…
I can’t even!
But you know what I’m “just sayin’? I’m just sayin’ that I’m going to sneak the dreaded quinoa into his after school snack…
Pumpkin Breakfast Bars with Quinoa
After making and loving Cinnamon Apple Quinoa Breakfast Bars, infusing them with another favorite fall flavor seemed only natural. It was time to add pumpkin to this healthy make-ahead breakfast!
How do you make Pumpkin Quinoa Breakfast Bars?
- Preheat your oven to 350°F and line your baking pan with parchment paper.
- Combine quick oats, cooked and cooled quinoa, baking powder, flax seed, and pumpkin pie spice.
- Then mix your wet ingredients, which includes maple syrup, pumpkin puree, an egg, almond butter, and vanilla. Note that any nut butter or sunflower seed butter will work.
- Pour the wet ingredients over the dry ingredients and mix, then fold in the pecans. You can omit these.
- Pour the batter into the prepared pan and bake.
- Slice into bars and store in the fridge for up to several days.
Can you freeze breakfast bars?
Yes, 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 them in the microwave.
Are Pumpkin Quinoa Breakfast Bars gluten free?
Yes, as long as you confirm all your ingredients are gluten free, this is a gluten free breakfast bar recipe. You do want to verify that you have certified gluten free oats if you have celiac or a severe sensitivity. The same goes for the baking powder and vanilla extract. I have actually seen flax seed that is produced where there could be cross contamination, so double check that as well. Quinoa is a gluten free grain, and all the other ingredients are naturally gluten free.
What are other healthy breakfast recipes with pumpkin?
- Flourless Oatmeal Nutella Pumpkin Muffins
- Pumpkin Spice Latte Overnight Oats
- Chocolate Chip Pumpkin Spice Energy Balls
- Whole Wheat Apple Pumpkin Muffins
- Healthy Pumpkin Pie Smoothie from Shugary Sweets
And if that’s not enough, you can Start Your Day with 24 Pumpkin Recipes for Breakfast.
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What do you need to make Pumpkin Breakfast Bars?
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- MAPLE SYRUP – this recipe is sweetened with maple syrup. It is my favorite sweetener and the flavor is always the perfect complement to autumn ingredients and spices, especially pumpkin. And I can’t help it, after vacationing in Vermont a handful of times, I am just obsessed with Vermont maple syrup. It’s truly the best, in my opinion. And many must agree because this maple syrup is the #1 seller on Amazon!
Pumpkin Quinoa Breakfast Bars Recipe
You’re going to love this easy make-ahead breakfast filled with your favorite fall flavors. With plenty of protein and whole grains, this is a healthy way to fuel your day, especially since they are perfect portable. They also make a great gluten free snack bar.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
Pumpkin Quinoa Breakfast Bars
- 1½ cups quick cooking oats
- 1 cup cooked quinoa , cooled to room temperature
- 1 teaspoon baking powder
- 1/4 cup ground flax seed
- 2 teaspoons pumpkin pie spice
- 1/2 cup real maple syrup
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 egg
- 2 Tablespoons almond butter or other nut butter or sunflower seed butter
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
- Preheat your oven to 350°F. Line a 9x9 in. square baking pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, combine the oats, quinoa, baking powder, flax seed, and pumpkin pie spice and stir until evenly distributed.
- In another bowl, whisk together the maple syrup, pumpkin puree, egg, almond butter, and vanilla.
- Pour the wet ingredients over the dry ingredients and stir until mixed thoroughly to form a thick batter.
- Fold in the pecans.
- Pour the batter into the prepared pan and smooth with a spatula.
- Bake on the center rack of the oven for 25 - 35 minutes until the bars are golden brown and firm to the touch.
- Remove and cool completely in the pan. Slice into bars and store in an airtight container in the refrigerator for several days, or freeze to keep longer.