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:
- Pumpkin (not pumpkin pie filling just 100% organic pumpkin)
- Diced apples
- Plantain (substitute banana)
- Flaxseed meal (optional)
- Baking soda
- Full fat coconut milk
- Pumpkin pie seasoning
- Vital Proteins unflavored collagen peptides (optional)
- Coconut shreds
- 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