I had some leftover pumpkin puree in my fridge and it’s still pumpkin season so I decided to experiment with my breakfast bars! They are hearty and filling, a great weekday breakfast when you’re in a hurry. I like to make a batch on Sunday night and they’ll last us (family of 3) for at least 3-4 mornings. The recipe below gives you just a hint of sweetness, so you can definitely adjust that if you want something a bit sweeter.
Total Prep Time: 30 minutes
Serves 10-12
Ingredients:
3 Large, very ripe bananas
2 cups Pumpkin puree
5 cups Quick oats
1 cup Milk
1/3 cup Honey or Maple syrup
1 tbsp Vanilla extract
2 tbsp Cinnamon
1/2 tsp All spice
Directions:
Preheat oven to 350 F. In a large mixing bowl, mash the bananas. Add all of the other ingredients and mix well.
Grease a 9×13 glass baking dish. Pour mix into the dish and spread out until even. Bake until top is browned and dry – 20-25 minutes depending on oven. Let cool and bars will firm up. Cut into bars and enjoy warm or cold!
Choose your own adventure:
As mentioned, add extra honey or maple syrup if you want them on the sweeter side.
This is already a riff on the original recipe, so you start to see the possibilities. I have also made versions with bits of apple and once with plum. All have been a hit in our house, especially with my 3 year old!
Dial up the cinnamon and all spice if you want it more pumpkin pie-ish.