Pumpkin Pecan Pie Breakfast Bars

116 cal, 14C/6F/3P/6S.

Anybody else also already dreaming of Thanksgiving pies? What do you mean it’s not even mid-September yet?

My favorites Thanksgiving pies are Pumpkin Pie and Pecan Pie. No one can convince me that those aren’t the best two pies in the world.

So while daydreaming about generous slices of my two favorite Thanksgiving pies, this lovechild was born. Except the child was a different species, it wasn’t a pie, it was a breakfast bar! Just so I can enjoy these fall flavors every morning of course. I don’t just have a Sweet Tooth, I have a Fall Tooth, and I’m so excited to share all kinds of treats with you the next couple of months!

This recipe also happens to be vegan and can be gluten-free if you use gluten-free oats.

Ingredients:

  • 1 cup pecans (120 g)
  • 1 cup pumpkin puree (240 g)
  • 3/4 cup chopped dates, about 6 large medjool (120 g)
  • 1 1/2 cup rolled oats (120 g)
  • 2 tbsp chia seeds (24 g)
  • 2 tbsp flax seed meal (13 g)
  • 2 tsp pumpkin pie spice (really you can decide how much of this you want)
  • 1/4 tsp sea salt

Makes 16 bars. Preheat oven to 350F and line an 8×8 baking dish with parchment. In a food processor or blender blend pecans until a fine pecan meal is formed. Add the pumpkin puree and dates and process until smooth (stopping and scraping down the sides). In a separate bowl whisk together the rest of the ingredients. Pour the wet mixture in and mix to form the bar dough. Press evenly into the baking dish. Bake for about 25 minutes until firm to the touch and brown around the edges. Cool completely (ideally in the fridge overnight) before slicing. Keep refrigerated probably about a week or frozen for about a month. Enjoy!

I hope you love these and tag @200isplentysweet on Instagram! ❤

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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