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Pumpkin Nutmeg Breakfast Bars

Posted Oct 22 2012 8:00am

I have been in a bit of a breakfast rut lately. When my big weekday breakfast change up was to swap my usual fat free Greek yogurt for some fat free cottage cheese instead, I knew it was time for drastic measures.

Enter this fabulous pumpkin breakfast bread. Dense, chewy, hearty, and comforting, it is the perfect blend between bread and granola bar. Filled with such goodness as proteinacious almond meal and egg whites, with whole wheat flour and pumpkin puree, it's a wonderfully balanced way to start the day. It's free of refined sugars and just barely sweet, thanks to warming nutmeg, a tiny bit of agave nectar, and the occasional chunk of dark chocolate. I think it's divine with a scoop of frozen yogurt for dessert as well...

Pumpkin Nutmeg Breakfast Bars

1/2 cup pumpkin purée
1/3 cup agave nectar
2 egg whites
1 tsp vanilla
1.5 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cardamom
1/2 tsp baking soda
Pinch of salt
2 cups whole wheat flour
1/2 cup almond meal
1 cup dark chocolate chips

Preheat oven to 350 degrees. Coat an 8x8 baking pan with cooking spray.
Whisk together the pumpkin, agave nectar, egg whites, and vanilla.
Stir in the spices, baking soda, and salt.
Stir in the flour and almond meal.
Fold in the chocolate chips.
Scoop into the baking pan and bake for 20 minutes - until a toothpick inserted in the center comes out clean. Serve warm or cooled, for breakfast or dessert!

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