All Day I Dream About Food

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Pumpkin Oatmeal Breakfast Bars

This post is sponsored by iHerb. These tender low carb pumpkin bars have an oatmeal-like texture for a satisfying breakfast treat.

Low Carb Pumpkin Oatmeal Breakfast Bars with Chocolate Chips

If you ask most people what their favourite season is, I’d wager that about 70% will say the fall. While all the other seasons have advantages too, everyone seems to look forward to fall, with its bright colours, cooler temperatures, and the emphasis on all around comfort. Cozy sweaters, fires in the fireplace, and hearty soups simmering on the stove. This is where we trade the tomatoes and zucchini of summer for the cauliflower and winter squash so prevalent in autumn. And I for one am very ready for that trade.

Delicious low carb and grain-free pumpkin breakfast bars

We think of summer produce as bountiful but fall has its own special bounty and many wonderful healthy choices. Think about all those deep greens and oranges, just full of vitamins and antioxidants. Some of my favourite fall produce: kale, Brussels sprouts, broccoli, cauliflower, delicate squash, spaghetti squash, cranberries, pumpkin…oh pumpkin! How I love that big orange gourd and all the autumnal coziness it brings with it. And it’s delicious in everything from soup to snacks to dessert. I spend much of the fall trying to fit it into as many recipes as I possibly can. And while I might tire of the tomatoes and zucchini of summer, I never ever tire of pumpkin.

Low carb ingredients from iHerb

And iHerb has almost everything you need to make your healthy pumpkin recipes this fall. Given that they have over 5000 products that can be shipped to 160 different countries, it’s a great place to stock up on low carb ingredients. They also offer customer support in 10 different languages

I already knew that iHerb carried many of my favourite low carb ingredients so when I decided I was going to make some sort of pumpkin breakfast bar, I stocked up. I wanted to get that oatmeal-like texture I’ve used in my “Oatmeal” Chocolate Chip Cookies and my low carb Carmelitas, so I ordered some Bob’s Red Mill flaked coconut and some Bergin Fruit and Nut Company sliced almonds. I wanted to play up the pumpkin theme so I also added some Now Foods pumpkin seeds and some pumpkin pie spice from Frontier.

Low Carb Pumpkin Chocolate Chip Bars Recipe

Then I grabbed my standard supplies of Bob’s Red Mill almond flour, Swerve Sweetener, and a large jar of Nutiva coconut oil and I was ready to roll. Ordering was easy and it all arrived on my doorstep a few days later. I was impressed at how many of the ingredients I needed could be found easily on iHerb. And they don’t just carry food, they also have a wonderful selection of bath, beauty, home and pet products, along with supplements and vitamins.

Interested in trying iHerb for yourself? Customers can get $5 off their new order of $20 or more! Click HERE to find out more.

Now go grab your favourite sweater and enjoy all the delicious seasonal fruits and veggies that fall has to offer!

keto Pumpkin Bars Recipe

5 from 3 votes
Low Carb Pumpkin Oatmeal Breakfast Bars with Chocolate Chips
Print
Low Carb Pumpkin Oatmeal Breakfast Bars
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

 These tender low carb pumpkin bars have an oatmeal-like texture for a satisfying breakfast treat. With sugar-free chocolate chips too! Keto and grain-free. 

Course: Breakfast
Cuisine: Breakfast
Servings: 16 bars
Calories: 176 kcal
Ingredients
Instructions
  1. Preheat the oven to 325F and grease a 9x9 square baking pan.
  2. In a food processor, combine the coconut, almonds and pumpkin seeds. Pulse until the mixture resembles dry oats. Transfer to a large bowl.
  3. Add the almond flour, sweetener, baking powder, pie spice and salt and mix well. Stir in the pumpkin puree, eggs, oil and vanilla extract until well combined. Stir in the chocolate chips.
  4. Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until the edges are golden brown and the top is firm to the touch. Remove and let cool.
Nutrition Facts
Low Carb Pumpkin Oatmeal Breakfast Bars
Amount Per Serving (1 bar)
Calories 176 Calories from Fat 142
% Daily Value*
Total Fat 15.78g 24%
Total Carbohydrates 5.97g 2%
Dietary Fiber 2.76g 11%
Protein 4.79g 10%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  3. I’m not a pumpkin spice fanatic, but for some reason this year I’m really looking forward to trying your new pumpkin recipes, Carolyn! Did you mean to refer to delicata (rather than delicate) squash in the second paragraph?

    Reply

  4. Carolyn,
    These are wonderful! I made them to go with tomorrow’s breakfast, and had to snitch a corner while they were still warm because they smelled so good! I ESPECIALLY love the “faux oatmeal”! I have missed oatmeal very much, and now I know what to use as a substitute. I couldn’t be more pleased. =) Your creativity is a gift from God and I am grateful for it!

    Reply

  5. Looks delicious. I am going to bake them today. I have 4 questions:
    1) How do you think these would freeze as individually wrapped bars?
    2) Can I sub EVOO for the coconut oil?
    3) Would you store these at room temp or fridge?
    4). How many bars does this recipe yield as calculated in your nutritional info?

    Reply

    • The recipe says it makes 16 bars. My own experience tells me that olive oil, which does not solidify at cool room temperature, might behave differently in a recipe than coconut oil, which does. I would expect the bars to be a bit more prone to crumble.

      Reply

  6. So I didn’t have pumpkin and really wanted a oatmeal peanut butter chocolate chip bar. I subbed peanut butter for the pumpkin and they tasted wonderful…super moist, but they are very crumbly. Any pointers on what to do next time or if I can salvage them? Can I take the crumbs and add another egg and rebake? Any luck with doing something like that? I probably should have cut back the coconut oil with adding peanut butter. I know not the way the recipe intended…and I can’t wait to try it with pumpkin…but just curious if anyone had any tips!

    Reply

  8. Thanks so much for this recipe!! It smells and tastes delicious, but it’s really crumbly. Did you melt your coconut oil first? Thinking I may have over baked 🙁 but will still eat them as they are awfully good anyway. Any tips for the next time would be appreciated!

    Reply

    • They do tend to be on the tender side but they shouldn’t crumble away on you. Did I not say melted coconut oil? I hope I did! Also…maybe try grinding the coconut/almonds/pumpkin seeds a bit more. That might help.

      Reply

  10. Thank you for this recipe. These bars are delicious! I can’t stop eating them. I even had one warmed up with sweetened whipped cream on top as a treat. These are very crumbly and fall apart but I don’t mind because they are delicious. Thank you for another great recipe! I’m enjoying your book as well!

    Reply

  11. Definitely going to try this. I’ve never used pumpkin seeds in a recipe. I need to look up your “oatmeal” chocolate chip cookie recipe. Sounds fab. Thanks for all your hard work.

    Reply

  12. I already love this recipe and I haven’t made it yet, but I think because there are four of us that I will double it and possibly put a cream cheese frosting on it. That will make it more like the “normal” pumpkin bars I used to make, and the kids will never know. Love, love, love your recipes. You are a wonderful person Carolyn, and the bestest cook, so glad that you have this crazy sweet tooth!

    Reply

  13. Is there a way to substitute coconut flour for the almond flour? I’m allergic to nuts. I’m planning to simply omit the almonds themselves. This sounds like such a tasty recipe!

    Reply

  17. These are now my ‘go to’ breakfast. Quick, easy and so tasty.

    Because of the comments about the crumbles, I added 2 Tablespoons of ground psyillium husks and an extra egg. No crumbles and very most.

    Reply

  18. These have become a favorite! I do use a little Sukrin brown sugar substitute and use a little less swerve. It gives it even more flavor. Definitely a great and portable breakfast. It also freezes really well.

    Reply

  19. These are a new favorite of my family. I was wondering if I could make these into muffins to make them more portable. Any thoughts? P.S. I love your new cookbook!

    Reply

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