These amazing Pumpkin Quinoa Breakfast Bars will make all your fall dreams come true! High in protein, fiber and complex carbs, they're the perfect way to start the day!
When pumpkin season strikes, you know we're going all in.
Last week, I picked up 12 (yes, 12!) cans of pumpkin puree because it was on sale thinking it would last me at least until February. Nope, already running through them like crazy and only have 4 left.
So what have we been up to? Well for starters, if you haven't tried my Vegan Pumpkin Donuts, hit pause on this recipe and make those asap. Next, I've been making loaf after loaf of my Quinoa Pumpkin Bread. We slammed our way through a batch of my Pumpkin Chocolate Chip Pancakes yesterday, annnd I've been testing these new quinoa breakfast bars!
What I love about making pumpkin treats is that pumpkin is actually quite nutritious. Not only is it a teeny bit sweet, which means we can reduce our sugar, but it's also fiber-packed and is an awesome way to reduce the oil in recipes!
And just like with these pumpkin quinoa breakfast bars, we're making everything with nutrient-dense, protein-rich ingredients to make them the perfect breakfast treat!
Quinoa breakfast bars have been around SQ for about 2 years now, but why it has taken me this long to try a pumpkin variety, I'll never know. Because these babies are SO delicious!
They're gluten-free, dairy-free, egg-free, refined sugar-free and can easily by make without nuts. Plus, they only use one bowl and are awesome for meal prep!
But my favorite way to enjoy them?
Slightly warmed, with a drizzle of nut butter and a cup of hot coffee (or pumpkin spice matcha latte). This was pretty much my breakfast scene all week long this past week and it was heavenly.
Since the weather has seemed to turn more towards winter, warm, cozy breakfasts like this are a must!
But I also must insist these breakfasts are also nutritious. Because I'm a firm believer that how you fuel your body has the largest impact on your health.
So if you're someone who struggles with energy, these quinoa breakfast bars would serve as a perfect breakfast. The protein and healthy fats will help fuel you up, the fiber will help keep you full and the natural sugars won't spike your blood sugar and cause that mid-morning crash.
And dipped in a steaming up of coffee? Even better!
I can't wait to see your recreations of these breakfast bars ❤ make sure to share a photo with me on Instagram by tagging @simplyquinoa or #simplyquinoa!
More Breakfast Bar Recipes to Try:
- Chocolate Chip Zucchini Breakfast Bars with Quinoa
- Lemon Raspberry Quinoa Breakfast Bars
- Strawberry Quinoa Breakfast Bars
- Blueberry Quinoa Breakfast Bars
- Morning Glory Quinoa Breakfast Bars
- Apple Pie Quinoa Breakfast Bars
- Vegan Carrot Cake Quinoa Breakfast Bars
- Flourless Banana-Quinoa Breakfast Bars
- Raspberry Chocolate Chip Protein Bars
Pumpkin Pie Quinoa Breakfast Bars
Ingredients
- 1/2 cup mashed banana about 1 medium
- 1/2 cup pumpkin puree
- 1/4 cup nut butter of choice or seed butter for nut-free option
- 1 flax egg 1 Tbsp flaxseed meal + 3 Tbsp water
- 2 tablespoons maple syrup
- 1 1/2 cups quick cooking oats
- 1 cup cooked quinoa
- 1/3 cup coconut sugar
- 1/4 cup hemp seeds optional
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees F. Line a 8″x 8″ baking pan with parchment paper and grease the sides with cooking spray.
- In a large mixing bowl, mix the banana, pumpkin, nut butter, flax egg and syrup until smooth. Add oats, quinoa, sugar, hemp seeds, baking powder and spices, and mix everything together until fully incorporated. The batter should be moist and somewhat sticky.
- Transfer the batter to the prepared pan and smooth with a spatula.
- Bake on the center rack for 22 - 23 minutes until the bars are golden brown and firm to the touch.
- Remove and let cool completely in the pan completely, then remove and slice into squares (or rectangles). Store in an airtight container for 4 – 5 days in the fridge.
Nutrition
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Hi, have you ever tried these with another grain? Do you think millet could work? The recipe sounds delicious.
We have only tried this recipe as it’s written, but millet might work! If you try it, let us know how it works out!
Just enjoyed a pumpkin pie millet bar with a cup of (heated up) homemade cold brew. Delicious! Perfect sweet pumpkin spice flavor, but not too sweet. The nut butter rounds the flavor out perfectly. Holds together great!
Hi! I don’t know if you’re still checking comments, I realize this is an older post, but I was just wondering – do you think you could sub out the oats for anything else? More quinoa maybe? We can’t have oats or wheat and it’s making it impossible to make any sort of baked good so I’m trying to find quinoa alternatives.
You could try to sub it out for quinoa! I think the consistency might be a little different but hopefully it works!
I can’t get enough of these. I originally thought they were too crumbly and that’s a common issue for me when I use a flax egg. But they got firmer when I put them in the fridge overnight. They texture is so different to anything I have tried. They’re filling but don’t feel dense at all. I ate half the batch the day after I made them. I can’t wait to try the other flavor combos
I’m so glad they turned out well!!
Delicious! Used quick cooking steel cut oat, turned out great! Replaced the flax egg with chia seeds, I think this worked, considering they stuck together relatively well. Still, they were a little crumbly, so next time I plan to use the flax. Subbed coconut sugar for more maple syrup, Thanks so much for this awesome recipe!
I’m so glad!!! xox
Hello,
None of your recipes are showing for me. I see the description and nothing else. This is something you’ll want to fix
We were having some web issues the last few days, but it should be all set now 🙂 thank you for your understanding!
Hi, can I use raw/fresh pumkin instead of canned pumpkin? What do I need to prep pumpkin for this recipe? I have a huge pumkin and want to use it!!
You’ll need to roast it and then puree it!
What do you suggest if I’m looking to increase protein content?
Adding some protein powder should work 🙂
These are so delicious! I’ve made them several times using a regular egg, some chocolate chips and no hemp seeds. So yummy for a filling snack or dessert! Even my not so healthy eating hubby loves them!
OH YES! So happy to hear that, Alison 🙂 xo
These are so good! I sprinkled a few chocolate chips on for good measure! Quick question – do you think these would freeze well? I can’t finish 16 bars by myself in 5 days 😉
Hello! I just made this recipe and is it ever delish!
I’m hoping my five year old son will like this. He’s a pretty fussy eater so I’m trying to get good food into him.
I studded the top of the bars with mini chocolate chips before baking, hoping that will be incentive for him to try one tomorrow.
Thank you!
Sounds amazing! So glad you enjoyed them! xo
Don’t you think you could sub out the banana in the recipe? Maybe with more pumpkin?
I haven’t tested, but I don’t see why that wouldn’t work!
Ooh! I need a slice right now to go with the cup of coffee. Yum!
Such a great combo!
What are the calories?
Update 🙂 thank you!