These Pumpkin Pie Bars are so healthy, you could literally eat them for breakfast—I did. There is literally not a single “bad for you” ingredient in this recipe. The crust is made from a basic organic granola and coconut oil instead of graham cracker crumbs and butter, which usually make up the crust of pie bars. Use a gluten free granola to make gluten free bars. The pumpkin layer is comprised of canned pumpkin, plain Greek yogurt, eggs, and pure maple syrup for a hint sweetness. It all comes together with a little pumpkin pie spice and vanilla extract to add that perfect pumpkin pie flavor. The taste and texture is very similar to traditional pumpkin pie- just not quite as sweet. The recipe yield 12 large or 16 smaller bars. I based the nutrition facts off of 12 bars, because I personally prefer to cut them large (because I love them). They keep well refrigerated in an air-tight container for about 3-4 days. If you’re a pumpkin pie lover-make these bars this weekend! HAPPY HALLOWEEN!
2 1/4 cup granola
1/4 cup coconut oil, melted
1 (15-ounce) can pumpkin puree
2 eggs, lightly beaten
1 cup reduced-fat milk
2/3 cup plain Greek yogurt
1/2 cup maple syrup
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
1/2 teaspoon salt
Preheat oven to 350ºF. Spray a 9 x 13-inch baking dish with cooking spray or oil.
Pulse the granola in a food processor or high-powered blender until coarse crumbs form. Stir in the coconut oil and press the granola crumbs into the bottom of the baking dish. (It will be a little more crumbly than a typical crust—don’t worry, it will hold together after baking!)
Stir together the remaining ingredients in a large bowl. Pour the pumpkin mixture over the granola crust. Bake for 35-40 minutes, or until pumpkin mixture is set.
Allow the bars to cool, then cut them into 8-12 bars. Bars keep 3-4 days in an air-tight container in the refrigerator.
Nutrition Information per serving:
Calories: 191 Fat: 7g Carbs: 28g Protein: 6g Sodium: 156mg Sugar: 16g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.