Pumpkin Breakfast Bars with Maple Almond Glaze

Another pumpkin recipe coming at you today: pumpkin bars with maple almond glaze.  I wasn't planning on posting this recipe, but it was SUCH a hit that I couldn't not post it!  I got the inspiration for this one from my brother's girlfriend (thanks, Arielle!) who shared a chocolate-chip version of these bars with my family last weekend.  While the chocolate-chip version was delicious, I'm not the biggest fan of chocolate and pumpkin, and wanted to make these a little more breakfast-friendly (not saying you can't have chocolate for breakfast, but for me, chocolate in the morning is usually reserved for birthdays and special holidays).

Pumpkin Breakfast Bars with Maple Almond Glaze (vegan, gluten free, refined sugar free)

Dry:
2 1/2 cups oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 scoop neutral or vanilla flavored protein powder (optional)

Wet:
1 cup pumpkin
1/2 cup almond butter
2 teaspoons pure vanilla extract

Glaze:
1/4 cup maple syrup
2 TBSP almond butter
chopped walnuts for garnish (optional)

Instructions:

Preheat oven to 350 F.  Grease an 8 x 8 square pan with coconut oil (or nonstick method of choice).  Combine dry ingredients in a medium bowl.  Mix wet ingredients in a separate, large bowl (or food processor).   Add the dry to the wet and stir until just combined.  Pour into prepared pan and bake for 15-20 minutes or until knife inserted into center comes out clean.  While the bars are cooking, prepare the glaze by whisking together maple syrup and almond butter.  Remove bars from the oven and let cool slightly before pouring the glaze over the top of the bars.  Garnish with chopped walnuts, if desired.

Adapted from here. 


These bars are perfect for breakfast, but also great as an afternoon snack or healthy dessert.  They freeze well, so if you don't have a band of hungry co-workers, friends, or family members (or if you just want to keep them all to yourself, which is not a bad idea), slice the cooled bars then pop into a Ziploc bag.  You may want to leave off the glaze if you are planning on freezing, and simply slather the bars with almond butter, maple syrup, or topping of your choice once reheated.

Happy baking!