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Yeah…Immaeatthat

Sep 29

Chocolate Chip Pumpkin Breakfast Bars

Here’s to carby, whole grain treats (with chocolate).

Chocolaty Pumpkin Breakast Bars | immaeatthat
As I’m typing this I’m laying on the floor in my living room watching football (and The Devil Wears Prada during commercial breaks).  This weekend was totally meh.  I had a ton a grad school work, which I usually don’t talk about much on here because what is more boring than hearing about someone else’s homework? …not much. 

The only significant thing Andrew and I did this weekend was manage to eat hamburgers and this entire pot of charro beans. That was a lot of beans. We just couldn’t stop eating them. Or more accurately I wasn’t cooking us anything else because I was glued to a desk ALL Friday, Saturday and Sunday morning.  I did take a quick break Sunday morning, for the sake of my sanity, to make these pumpkin breakfast bars.

Chocolate Pumpkin Breakast Bars | immaeatthat
Usually by this time on Sunday we’ve worked out, gone to church, planned the meals for the week and finished the grocery shopping.  But here I am.  Laying on the floor with blankets and pillows while the puppy sleeps on the couch.  Andrew just hollered from the kitchen, “do you know there’s pumpkin on the cabinets?”

I know.  I saw it earlier.  And I just left it. 

We did take a long walk to the dog park around lunchtime.  That was good.  There was a beagle-dachshund mix and a puggle there.  Maggie loves beagles so she was as happy as could be.

Pumpkin Breakast Bars | immaeatthat
I think I should get up and go grocery shopping. I’m about to start trying to convince Andrew that we should go out to dinner and then go grocery shopping.  But for now, laying here talking about pumpkin bars seems like the best idea. 

I made these pumpkin mug muffins for Nora last week and we loved them.  So I figured I’d make a version in bar form.  They’re filled with bananas and pumpkin and oats and just a touch of butter.  I really wish every weekend involved fancy breakfasts.  I served the bars with an iced gingerbread tea latte.  I just brewed the tea, put it in the freezer to cool and then added in some ice cubes and milk.  Pumpkin + gingerbread, it’s so fall I can’t even.

Chocolate Pumpkin Breakast Bars | immaeatthat.com

Chocolate Chip Pumpkin Breakfast Bars
Print
Ingredients
  1. 1 1/4 cup oat flour, gently packed
  2. 3/4 cup old-fashioned oats
  3. 1 1/2 medium bananas, mashed (~3/4 cup mashed)
  4. 1/2 cup canned pumpkin puree
  5. 1/2 cup milk
  6. 3 tablespoons butter, melted
  7. 1 teaspoon vanilla
  8. 1 teaspoon cinnamon
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon baking powder
  11. 1/2 teaspoon salt
  12. 1/3 cup chocolate chips
Instructions
  1. Preheat oven to 375F. Grease an 8x8-inch baking dish with butter. In a large bowl, combine oat flour, oats, cinnamon, baking soda, baking powder and salt. Add in mashed bananas, pumpkin, milk, melted butter and vanilla. Stir until batter forms. Fold in chocolate chips. Scoop batter into the 8x8-inch baking dish and bake for 25-30 minutes, or until top is just set. Cut into 9 bars and serve warm.
makes 9 bars
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Pumpkin Breakast Bars | immaeatthat.com

19 comments on “Chocolate Chip Pumpkin Breakfast Bars”

  1. yum! i’ve been meaning to try a pumpkin/banana combo for a while. i’ll give these a whirl.

  2. . I love productive Sundays for church, cooking, and grocery shopping :) It was hot this weekend but once it cools down this week I think I’ll finally be ready for pumpkin things like these yummy sounding bars.

  3. I’m allergic to bananas, is there any way you can swap them out for more pumpkin?

  4. Yummmm these are everything I could ever want. :) Definitely making these asap! Thanks!

  5. I watched the Devil Wears Prada yesterday too…. and then Oceans Eleven after that…. super productive haha thanks E!. These bars look amazingggggg!

  6. These sound delicious! Is there a substitute for oat flour if I don’t have any on hand….?

  7. These bars look so good! The perfect thing for a weekend breakfast, or wrapped individually for weekday breakfasts on the go. Definitely on my must-make list for pumpkin season. I just finished grad school in June, so know that weekend eating drowning in work feeling well. Ugh. But it doesn’t last forever! Thanks for a great recipe!

  8. These look amazing and I have everything to make them in my pantry right now…except for butter. How does one even run out of butter?! Do you think I could sub coconut oil for it, or would the flavor overpower?

  9. oh wow these look amazing! There is no added sugar?

  10. Pingback: Lunch Date #7: Apple Crisp Muffins & Yoga for Desk-Sitters - Caroline Kaufman, MS, RDN

  11. wouldn’t mind eating these for breakfast any day! I LOVE pumpkin!

  12. Pingback: Saturday Shares #20 | It's A Harleyyy Life

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