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Servings:

Chocolate Covered Pumpkin Breakfast Bars

Chocolate covered pumpkin breakfast bars loaded with whole oats, sliced almond, flaxseed and sunflower seeds!

Total Time

45min

4.5

2 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

2/3 cup

Almonds , sliced, chopped

•

1 3/4 cups

Oats

•

1/2 cup

Ground Flaxseed

•

1/2 cup

Sunflower Seeds

•

1/2 cup

Coconuts , shredded, toasted

•

1/2 tsp

Ground Cinnamon

•

1/4 tsp

Pumpkin Pie Spice

•

1/2 tsp

Salt

•

3/4 cup

Canned Pumpkin Purée

•

1/4 cup

Apple Sauce

•

1/3 cup

Honey

•

1/2 cup

Dark Chocolate

or Semi-sweet baking chocolate, dark chocolate chips or favorite dark chocolate candy bar

•

1 Tbsp

Coconut Oil

•

1 tsp

Honey

(optional)

Cooking Instructions

Preheat Oven to 350 degrees F (180 degrees C) and grease 9x13 pan.

Combine Almonds (2/3 cup) Oats (1 3/4 cups) Ground Flaxseed (1/2 cup) Sunflower Seeds (1/2 cup) Coconuts (1/2 cup) Ground Cinnamon (1/2 tsp) Pumpkin Pie Spice (1/4 tsp) Salt (1/2 tsp) in large bowl and stir.

Combine Canned Pumpkin Purée (3/4 cup) Apple Sauce (1/4 cup) and Honey (1/3 cup) in smaller bowl, stir.

Add wet ingredients to dry ingredients and stir until well combined.

Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill.

Bake 10 minutes, then remove from oven and press down firmly with spatula.

Bake additional 10 minutes, press firmly with spatula then bake last 5-10 minutes watching carefully to ensure they do not get too dark.

Let pumpkin bars cool slightly, then melt Dark Chocolate (1/2 cup) and Coconut Oil (1 Tbsp) ( Honey (1 tsp) if desired) and drizzle over baked bars.

Set bars in refrigerator until chocolate hardens.

Author's Notes

Nutrition info will vary based on the chocolate you use for the topping.

Nutrition Per Serving

CALORIES

288

FAT

17.3 g

PROTEIN

7.2 g

CARBS

29.7 g