Pumpkin Apple Breakfast Bake:
If you love pumpkin pie, I guarantee you are going to love these pumpkin apple breakfast bars. And I typically enjoy frittatas, egg muffins, or savory breakfast salads. But since it’s almost fall, I start to crave more sweet breakfast options. And these breakfast bars are the perfect on-the-go sweet breakfast.
Ingredients you will need:
- Pumpkin (not pumpkin pie filling just 100% organic pumpkin)
- Diced apples
- Plantain (substitute banana)
- Flaxseed meal (optional)
- Eggs
- Baking soda
- Full fat coconut milk
- Pumpkin pie seasoning
- Coconut shreds
- Walnuts
- Raisins (optional)
How to prep:
To speed up the prepping process, I throw everything (except the walnuts and diced apples) in my blender and blend. And then fold in the walnuts and apples, pour into an 8×8 baking dish lined with parchment paper, and top with more walnuts, diced apples, coconut shreds, and some raisins. And bake 350 for 25-30 minutes or until a toothpick comes out clean.
How to store:
I like to store in an airtight container in the refrigerator. And these also freeze well so if you can’t eat them all at once, just individually freeze. And when you feel like having one let them sit at room temperature before enjoying.
Pumpkin apple breakfast bake
Ingredients
- 1 cup pumpkin Sub sweet potato
- 1 Apple diced
- 1 ripe plantain Sub Banana
- 1 Tbsp flaxseed meal optional
- 3 pasture raised eggs
- 1/4 tsp baking soda
- 1 tsp Pumpkin pie spice
- 2/3 cup full fat coconut milk
- Handful of Walnuts
- Sprinkle of Coconut shreds
- 1 Tbsp Raisins optional
Instructions
- Blend everything but the walnuts and diced apples in blender.
- Fold in 1/2 of the diced apple, pour batter in a lined 8x8 baking dish.
- Top with chopped walnuts, other 1/2 of diced apple, coconut shreds, raisins, and sprinkle of cinnamon.
- Bake 350 for 25-30 minutes.
- Store in the refrigerator