Need a healthy grab-n’ go breakfast? Make these delicious Coconut Pumpkin Breakfast Bars! They are paleo, vegan & made with whole foods!
These Coconut Pumpkin Breakfast Bars were originally posted in 2015…..where the heck did the time go?! It seems like only yesterday when I was photographing them and getting all excited because they were so good!
But here we are three years later with the same (slightly changed) recipe! These bars are actually our 4th most popular website on our site, which I’m totally not surprised about!
Rachel and I are die-hard pumpkin fanatics and we make recipes with it all-year round. But for everyone else’s sake, we tend to only post pumpkin recipes during fall (even though some of you probably wouldn’t mind if they were all year round).
Since making this pumpkin version, we have gone on to make a Chunky Monkey version, an AB&J version and a German Chocolate Cake version! Needless to say, we are obsessed with breakfast bars!
These breakfast bars are a great make-ahead, grab-and-go breakfast for busy weekdays. But, heck, they also make a great snack and dessert! They are also pretty simple to make!
Here are the 7 ingredients you need:
almonds ( feel free to sub in cashews)
flaked or shredded unsweetened coconut
canned pumpkin puree
almond butter or nut butter of choice (cashew butter would be a great sub!)
coconut oil
maple syrup or liquid sweetener of choice
mini dark chocolate chips (optional, but highly recommend!)
We hope you enjoy the coconut pumpkin breakfast bars as much as we do!
Paleo Pumpkin Coconut Breakfast Bars
Ingredients
- 1.5 cup almonds or other nuts of choice (cashew, pecans or walnuts would work well)
- 1 cup unsweetened coconut flakes shredded coconut also works!
- 1/2 cup natural, smooth almond butter you can use peanut butter for a non-paleo version or other nut butter of choice (such as cashew butter)
- 1/2 cup canned pumpkin puree
- 1 tbsp coconut oil melted
- 2 tbsp pure maple syrup or liquid sweetener of choice
- 1/2 cup mini dark chocolate chips optional, but highly recommended!
Instructions
- Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper or cooking spray.
- Place almonds and coconut on a cooking sheet and place in oven for about 8-10 minutes, or until slightly toasted (check every few minutes so that the coconut doesn't burn!)
- Add almonds and coconut to a food processor and process until it is a flour or meal-like texture. It takes about 15 seconds in a standard food processor. Make sure to keep an eye on it so it doesn't turn into a butter!
- Add the coconut-almond meal to a large bowl.
- In a small bowl combine almond butter, pumpkin, coconut oil and maple syrup. Add to almond - coconut mixture and combine well. Mix in the chocolate chips
- Transfer the mixture to the prepared pan and press down evenly (it's easiest to use your hands). Bake for 20-25 minutes, or until done (the bars should look be golden around the edges).
- Let cool and slice into about 9 bars. Drizzle melted dark chocolate on top, if desired.
- Enjoy!
Like This Recipe? Pin For Later!
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I love grab and go breakfast ideas because I’m always rushing out the door in the morning! Pumpkin, coconut and chocolate? Yum!
Sonali- The Foodie Physician recently posted…Dining with the Doc: Pumpkin Spice Meatballs with Orange & Ginger Cranberry Sauce
Yeah, these would happen on the DAILY if I could eat almonds!!!
GiGi Eats recently posted…The Unicorn of Pumpkin Pies
Pumpkin is a year thing for me too! I love this. And I love you calling out the non-breakfast people. There’s always, always a way.
Laura @ Sprint 2 the Table recently posted…Pretty Chocolate Pumpkin Protein Bowl + WIAW
Pinned. Not only is this a fabulous sounding recipe, but I totally agree with you.
Too many people make the excuse that they don’t have time to make breakfast, if only they spent a little more time and effort in preparing things like this, beforehand, instead of spending time watching TV or idling about!
neil@neilshealthymeals.com recently posted…Simple Spiced Carrot Soup
I think you combined all of my favorite things into one bar!! Pinning to make 🙂
Lauren @ Eating with a Purpose recently posted…Healthy Thanksgiving Recipes
What is it with Dads and breakfast? I don’t think my Dad ever eats breakfast either. These bars sound great by the way – definitely going to make these soon!
Amy @ Happy Healthy RD recently posted…Sunshine Quinoa Collard Green Wrap
Don’t have time for breakfast!?!? Crazy people! My problem is choosing, because there are so many breakfast foods I love! That’s why I often have breakfast foods for dinner too 🙂 These healthy lovely little bars look like they could double as dessert in my opinion. I love the chunky, chewy, chocolate-filled texture! And I’m with ya on pumpkin year round, I totally made a pie in the middle of July last summer 😀
Natalie | Feasting on Fruit recently posted…Fruit-Sweetened Pumpkin Pie
There’s always time for breakfast when chocolate is involved 😉
Rebecca @ Strength and Sunshine recently posted…Fluffy Rosemary Yeast Buns
Yum! These sound great. And I’m not over pumpkin, so no worries here. 😉
Ashley @ Fit Mitten Kitchen recently posted…Vegan Sweet Potato Black Bean Pumpkin Chili
Yum! These look awesome! And I’m still eating pumpkin in the spring, so bring on the pumpkin recipes 🙂
Rachael@AvocadoADayNutrition recently posted…Wellness Wednesday: Eating Normally Over The Holidays
OMG yes I can’t stand when people claim not to have time to make breakfast. These look simply amazing, I would eat them breakfast, lunch and dinner!!
Sam @ PancakeWarriors recently posted…Gluten Free Baking for the Holidays
same, its one of my biggest pet peeves! thank you, i may or may not have had them as a side dish with dinner 🙂
thank you, me too! pumpkin is year round for me!
thank you! Good I’m glad, you can never have too much pumpkin!
of course 🙂
I know me too! I can eat breakfast foods for every single meal and never get bored, there is just so much variety! They can def be dessert too! Thank you so much! I never can have enough pumpkin ever 🙂
irk? thank you!
thank you! It is a great combo! 🙂
thank you! there is no excuse for not eating breakfast!!!
haha my pleasure 🙂 there is always a way!
oh darn! I wish you could eat almonds too!
thank you! grab n’ go breakfasts are my life saver!
How yum! These pumpkin breakfast bars look divine! My boys will go crazy for them 🙂
Vanessa @VeganFamilyRecipes.com recently posted…Chocolate Caramel Pecan Pie (V,GF,P)
What a yummy breakfast these would be!! Or dessert.. either one would be fine 😉
Liz @ The Clean Eating Couple recently posted…There Are No Shortcuts
thank you! You can eat them for either 🙂
thank you! I’m sure they would love them!
pumpkin all year thing, yes! it’s a must, especially with these bars and for breakfast. GENIUS!
cheers to pumpkin year round! Thank you 🙂
Hi Bethany & Rachel,
I love pumpkin & eat it all year long. Love your recipe – sounds like a healthy delicious snack that is perfect for the upcoming holidays. Thanks for sharing on Real Food Fridays. Pinned & tweeted. Have a healthy happy blessed Thanksgiving!
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It’s such a simple and fast recipe. Looks super delicious and I love everything pumpkin. Pinned:)
Those look fantastic! Love everything pumpkin!
Thanks for joining the link-up!
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thank you, me too!
These sound delicious! I love breakfast treats like this. Thanks for sharing this with us at Savoring Saturdays linky party. Hope you’ll join us again this Friday.
Emily @ Recipes to Nourish recently posted…Sweet Potato Biscuits {Gluten Free}
Sounds good! I’m sure I would love them and hope my kids approve too when I try them for breakfast. Visiting from Savoring Saturdays.
Abi @ Joy In My Kitchen recently posted…Christmas Gifts Under 5 Dollars for Everyone On Your List!
they would love them! They please everyone of any age 🙂
thanks 🙂
Just stopping by to let you know I’ll be featuring this at Savoring Saturdays link party tomorrow {Friday at 4 p.m. EST}. Hope you’ll join us again!
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Hi – my food processor went out but I have blanched almond flour. I would assume that would be an ok substitution but I’m wondering how much does 1.5 cups of raw almonds yield when ground up? Not sure how much to use and I don’t want to overdo it and dry them out… Thanks in advance!
Hi Monique,
You could certainly use almond flour in place! 1.5 cup raw almonds yields about the same amount, 1.5 cups. It should work out fine if you use 1.5 cup almond flour! Hope you enjoy them 🙂
I’m not sure if I did something wrong, but my coconut was burnt to a crisp after 7 minutes!?
Hi Ashley,
So sorry to hear that the coconut was burnt, that has never happened to me when I’ve made these bars! Hmmmm not sure what went wrong here! What type of oven do you have?
Sorry, these look much better than they taste. I really wanted to like them.
I love starting day with healthy breakfast. Coconut, pumpkin sounds so made for me! yum!
This recipe sure looks good, but it was so crumbly that mine didn’t stick together at all.
So sorry to hear that Nichi! Hmmm every time we made them they held together, so not sure what went wrong there! Maybe next time you could blend them a little longer? Hope that helps 🙂
My dad doesn’t cook a lot either, and he’s not much of a breakfast person to begin with! Fortunately, he’s kind of on a smoothie kick, which is a fantastic start! Anyways, these breakfast bars look soooo flavorful! I bet the almonds and coconut pair up fabulously!
Seems like our Dads are similar! Thanks Cassie 🙂
Hi there! Can you tell me what you changed about this recipe? I hadn’t made it in a couple years and had it pinned on one of my Pinterest boards. The pinned image looks familiar but the images inside the post looked different. Do you happen to have the original recipe?? HELP!!!
Hi Daniela, We just updated the pictures to the recipe, it is the same!