Pumpkin Pie Breakfast Bars
Yields 8-12 bars.


  • 2 1/4 cup granola*
  • 1/4 cup coconut oil, melted (may substitute melted butter)
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 2 eggs, lightly beaten
  • 1 cup 2% milk (I used almond milk this time)
  • 2/3 cup (or one 5.3-ounce container) plain Greek yogurt**
  • 1/2 cup pure maple syrup
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • Optional for serving: additional granola and yogurt


  1. Preheat the oven to 350ºF., and lightly grease a 9×13-inch baking pan.
  2. Pulse the granola in a food processor until coarse crumbs form. (Don’t be inclined to leave chunks, as they won’t maintain their typical crunch under the pumpkin mixture. If you don’t have a food processor, you can put the granola in a plastic bag and use a rolling pin to crush it.) Transfer to a mixing bowl, and then stir in the coconut oil. Press the granola crumbs into the bottom of the prepared baking dish. (The mixture will be more crumbly than a typical crust, but don’t worry. It will hold together once baked.)
  3. Wipe out the mixing bowl, and then stir together the remaining ingredients. Pour the pumpkin mixture over the granola crust. Bake for 35-40 minutes, or until the pumpkin mixture is set.
  4. Allow the bars to cool, and then cover and store in the refrigerator. Serve plain or with a dollop of yogurt–vanilla or maple flavors are delicious–and a sprinkle of granola for a little crunch.
  5. Stored in an airtight container in the fridge, these bars will keep for approximately one week. Once cooled, they can also be frozen for up to 2 months. Thaw in the refrigerator overnight.


  • *A basic oats and honey granola works well, or you can choose a seasonal pumpkin variety. Use a gluten-free option, if needed.
  • **Nonfat yogurt works well and provides just a hint of tang. Whole milk or 2% yogurt may be used and will create a slightly richer flavor.

More recipes at FountainAvenueKitchen.com