Pumpkin apple breakfast bake

2019-04-29T16:12:21+00:00April 15th, 2019|Breakfast, Recipes, Whole30|

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If you love pumpkin pie, I guarantee you are going to love these pumpkin apple breakfast bars. While I was doing my Whole30 I typically just ate frittatas or egg muffins, but towards the end of it I started craving more sweet breakfast. So I tested out these pumpkin and apple bars and fell in love. Let’s just say these were on repeat the remainder of my Whole30.

What I used:

  1. Pumpkin (not pumpkin pie filling just 100% organic pumpkin)
  2. Diced apples
  3. Plantain (substitute banana)
  4. Flaxseed meal (optional)
  5. Eggs
  6. Baking soda
  7. Full fat coconut milk
  8. Pumpkin pie seasoning
  9. Vital Proteins unflavored collagen peptides (optional)
  10. Coconut shreds
  11. Walnuts
  12. Raisins (optional)

To speed up the prepping process, I threw everything except the walnuts and diced apples in my blender and blended. I then folded in the walnuts and apples, poured into an 8×8 baking dish lined with parchment paper, topped with more walnuts, diced apples, coconut shreds, and some raisins, baked 350 for 25-30 minutes or until a toothpick comes out clean. Store in the fridge in individual tupperware for a quick grab and go breakfast.

Pumpkin apple breakfast bake


  • 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
  • 2 scoops @vitalproteins collagen peptides unflavored optional
  • Handful of Walnuts
  • Sprinkle of Coconut shreds
  • 1 Tbsp Raisins optional


  • 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