A pumpkin recipe! Finally! Considering how much I love pumpkin, I’m surprised how long it’s taken me to post a pumpkin recipe this fall.
These bars are great served warm, drizzled with peanut butter, or eaten at room temperature. They freeze wonderfully as well, so if you have leftovers throw them in the freezer to pull out at a later date for a delicious snack!
And in other news, I’m on Instagram! Follow me at justwaterplease89 for all my foodie pictures!
Baked Pumpkin Breakfast Bars
2 flax eggs (2 tbsp of ground flaxseed and 6 tbsp of water)
1 and 1/2 cup canned pumpkin
1/2 cup unsweetened applesauce
1/4 cup maple syrup
2 tsp baking powder
1/2 tsp sea salt
3 tsp pumpkin pie spice
2 and 1/2 cups oat flour
Start by preheating the oven to 350 degrees and spraying an 8X8 baking dish with non-stick spray.
While the oven is heating, make the flax eggs by mixing 2 tbsp of ground flaxseed with 6 tbsp of water in a small dish. Place dish in freezer about 5-7 minutes or until flax mixture thickens to a gel-like consistency.
Next, in a large mixing bowl combine the pumpkin, applesauce, and maple syrup.
Add in the rest of the dry ingredients into the bowl (baking powder, salt, pumpkin pie spice and oat flour).
Lastly, stir in the flax egg.
Pour batter into the baking dish and bake about 30 minutes, or until toothpick inserted in middle of pan comes out clean. Enjoy!