I kind of loved this weekend. I slept a lot. I worked out. I hung out with friends. I ate most of my meals at home, meaning I saved money. I hung out on my new couch, which is the greatest thing in the entire world. I watched 3 Twilight movies on tv. Those seriously never get old. And I drank a couple glasses of wine. That was the only downer. Makes no sense, huh? Wine should mean great things, but not for me. The less I drink, the more I feel like balls when I do. Not just with wine, but with any alcohol. I seriously swell up like a balloon. Mostly in my feet, but also everywhere else. What’s up with that? I know for a fact that doesn’t happen to everyone. I remember in my college days when I would wake up skinnier from being more dehydrated. Now I’m just a little water balloon. Wtfuuuuu?

Ok, another serious question. Why do people enjoy watching scary movies? I probably watch one scary movie a year. Maybe. And I did last night. I don’t know why I did it, but when ’30 Days of Night’ was on tv, I couldn’t help myself. Maybe because it was just a vampire kind of night, or day (that’s besides the point), but I watched it. And instantly became terrified. Not just of the vampires eating my face off, but of living in Alaska when there is a month with absolutely no sun. Nothing is more terrifying than snow and no sun. That’s why I don’t live on the east coast. Jk Jk Jk, east coast humans. I can’t remember if my nightmares were from my fear of excess snow or vampires. I just don’t know. But I woke up pitting out a couple times last night. I do know that.

It didn’t even have a happy ending. The worst.

Remember how much of a heart throb Josh Hartnett used to be? He was so dreamy. Come back, Josh. Come back.

Wait, I need to go back to one point I mentioned. My new couch. Seriously, this couch is the most comfortable couch of all time. I need to take an instagram picture of it soon. Ya know, because that’s totally what people who follow food instagram pages are looking for. The couch has this giant ottoman that you can push up to the couch and make a bed. Pretty amazing. I kind of don’t want to sleep in my bed anymore.

I really want a churro.

PS- don’t freak out about the ingredient list below. I swear it’s really not that bad. Just man up, man dude bro.

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Blueberry Pumpkin Muffin Breakfast Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

  • Yield: 6-8 1x

Ingredients

Scale

For the muffin crust

For the toppings

For the crumble

  • 1/2 cup mixed nuts, chopped (I used cashews, pecans, and walnuts)
  • 3 tablespoons unsweetened shredded coconut
  • 1 teaspoon sesame seeds
  • 1 tablespoon honey
  • sprinkle of cinnamon
  • pinch of salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
  3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
  4. Pour dry ingredients into wet ingredients and mix well.
  5. Grease an 8×8 glass baking dish then cut a piece of parchment paper down so it can fit into the baking dish, leaving two sides out of the baking dish. This way you can pick the bars out of the dish without breaking them apart.
  6. Pour the muffin batter into the parchment lined baking sheet and spread out evenly.
  7. Place in oven and baking for 30-35 minutes until cooked through.
  8. While the crust bakes, place a small saucepan over medium heat and add blueberries.
  9. Add honey, coconut cream concentrate, lemon juice, and lemon zest. Mix well.
  10. Once the blueberries begin to burst, remove from heat and add coconut flour. Mix until completely combined. Let sit for about 5 minutes to thicken up.
  11. When the crust is done cooking, pour the blueberry mixture on top.
  12. In a bowl, add nuts, coconut, sesame seeds, honey, cinnamon and salt and mix together and mix.
  13. Add clumps of the nuts to the top of the blueberry mixture.
  14. Add to oven and bake for 15 minutes.
  15. Let cool for 10 minutes, remove from pan, then place on a cool rack to cool for 5 more minutes before cutting into 6-8 squares.
  16. Store in fridge.

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PaleOMG Blueberry Pumpkin Muffin Breakfast Bars

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80 Comments

  1. Cheryl says:

    Thanks for the recipe it tastes so good! I have a question though, I have to have my recipes egg free due to an allergy. ALL of my recipes that I bake never turn out right. They never set up. (i.e. a binder) The egg has an important factor when making baked goods. I have used many different replacements but literally none have turned out. Do you have any suggestions? These bars turned out a little better than others but for me it is still not a bar. I used about a tsp or two additional coconut powder and I think that helped but I don’t want the bars to come out dry if I were to use more. Thanks so much for the recipe, even though it did not turn out I will still make it again. 🙂

    1. juli says:

      i’m not very good with egg substitutions. you should check out brittanyangell.com for egg free recipes and substitutes, she’s great with that!

  2. Cheryl says:

    I will check that out, thanks!!

  3. Kiley says:

    I made these earlier this eve. They are delish! I used frozen blueberries and only thawed them long enough to get home from the grocery store and make the muffin crust. They worked out just fine! I love how dense and decadent these are without being overly sweet. Perfect for a grab-and-go breakfast. I found out too late that I only had about 1/3 tbsp. of pumpkin pie spice left and no nutmeg or cloves, so I made up for the spices as best I could with cinnamon and ginger. It was still yummy.

    The weather is getting cooler here in San Diego (and by cooler, I mean it’s in the low 70’s…), and I’m ready to switch from my morning smoothies to something less chilly/refreshing. I’m really looking forward to snacking on these bars!






  4. Michal says:

    So, I made this recipe – and it’s delicious. But when I made the blueberry topping, and used two TBS of coconut flour it turned insta-super-thick – not at all the shiny, blueberry filling that I see on yours. Should it maybe be two tsps? Coconut flour is super dense.

    Also, instead of using maple syrup in the batter, I used 1/3 a cup of unsweetened apple sauce – and the muffin part turned out beautifully and delicious. For those folks still on whole30: there are ways to make this work for you! It just takes a little experimenting. I have just finished W30 – so I went ahead and used the honey in the topping and the vanilla extract. 🙂

    1. juli says:

      Not sure what happened with your topping. Maybe add the coconut flour in slowly next time until you get the consistency you want.

  5. brenda says:

    This is in the oven right now! Can’t wait to try it!

  6. dkrauss says:

    This was amazing!!! Used frozen blueberries (that is what I had). Omitted the sesame seeds (didn’t have any and generally don’t care for them that much). Very easy to make. So glad I found this recipe. Looking forward to trying your other recipes. I think that I will try putting these in muffin tins next time. 🙂






  7. Monica says:

    Oh, heck yes! These just came out of the oven, and I cannot WAIT to have them with my coffee in the morning. This was to be my last attempt at a yummy blueberry breakfast treat, and it did not disappoint. So good! Thank you, Juli!






  8. Mary says:

    tried to pin this one recipe and it takes me to the web site then you get to search for this recipe and guess what…. not there… this is the reason I hate to follow these things… why can’t you just be able to pin 1 thing?

    1. juli says:

      i’m not sure what you’re talking about mary…

  9. kate says:

    I dont have coconut cream or the other option- is there something else I can use to sub?

    1. juli says:

      no