Pumpkin Blueberry Breakfast Bars (Paleo, AIP)
These pumpkin blueberry breakfast bars are a unique and delicious breakfast option! They’re gluten and grain-free, paleo, and AIP.
It can be hard to get creative with breakfasts! Most days, I’m happy just eating a savory leftover for breakfast as breakfast really doesn’t have to be pancakes, cereal, and eggs. However, it’s fun to have something different every now and then, and these pumpkin blueberry breakfast bars are a great option!
These breakfast bars are grain-free, gluten-free, dairy-free, and can be made egg-free and AIP. They have added collagen for a little protein boost and store well in the fridge for a breakfast on the go.
How to Make these Pumpkin Blueberry Breakfast Bars
- Preheat the oven to 375 F and line a small baking pan with parchment paper.
- Combine the coconut flour, tapioca starch, and collagen and mix well.
- Stir in the maple syrup, pumpkin, and gelatin egg (or egg).
- Fold in the blueberries and transfer to the baking pan.
- Transfer to the oven and bake for 25-30 minutes or until baked through.
- Remove from the oven and carefully transfer to a cooling rack. Allow cooling before slicing into 9 bars.
Tips & Tricks for the Pumpkin Blueberry Breakfast Bars
Use a smaller baking pan
I used an 8×6″ baking dish to make these bars thicker.
Wrap tightly and store in the fridge or freezer for a breakfast on the go!
These make a great meal prep breakfast if you store them in the fridge or freezer! They’ll keep for 3-4 days in the fridge and several weeks in the freezer.
Swap out the blueberries for chocolate chips (if tolerated) for a more decadent treat.
If you want to make these a treat, add some chocolate chips to make them even more decadent!
The Ingredients for the Breakfast Bars
Coconut flour
I haven’t tried any alternative flours for this particular recipe. I attempted it with tiger nut flour but yielded better results with the coconut flour.
Tapioca starch
Tapioca starch helps to bind the bars further.
Collagen
Collagen adds some extra protein to these breakfast bars!
Coconut oil
I haven’t tried any other fat sources for this recipe
Maple syrup
Maple syrup helps sweeten the bars and give it a classic breakfast flavor!
Pumpkin puree
You’ll want to use pumpkin puree that’s just pumpkin, and no other added ingredients.
1 egg (or a gelatin egg)
You’ll need one egg for the recipe, or you can make a gelatin egg substitute if you’re egg-free from the instructions below.
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Pumpkin Blueberry Breakfast Bars (Paleo, AIP)
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 9 bars 1x
- Category: breakfast
- Method: Baked
- Cuisine: American
Description
These pumpkin blueberry breakfast bars are a unique and delicious breakfast option! They’re gluten and grain-free, paleo, and AIP.
Ingredients
- 3/4 cup coconut flour
- 1/4 cup tapioca starch
- 3 tbsp collagen peptides
- 1/8 tsp baking soda
- 1 tsp cinnamon
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1 cup pumpkin puree
- 1/4 cup water + 1 tbsp gelatin (sub 1 egg for non AIP)
- 1/4 cup blueberries
Instructions
- Preheat the oven to 375 F and line a small baking dish (I used an 8×6″ dish) with parchment paper lightly greased with coconut oil.
- Using a large mixing bowl, combine the coconut flour, tapioca starch, collagen, baking soda and cinnamon. Mix well.
- Stir in the coconut oil, pumpkin puree, and maple syrup and stir to combine.
- Use 1 regular egg if tolerated, or prepare the gelatin egg by pouring the water into a small pot and sprinkling over the gelatin. Allow hardening for 2-3 minutes. Add the pot to the stove top set to low heat and allow to melt and return to liquid. This should take 1-2 minutes. Once liquid, whisk vigorously until frothy. Add to the batter mixture and stir well to combine.
- Fold the blueberries into the batter.
- Pour the batter into the prepared baking dish and transfer to the preheated oven. Bake for 25-30 minutes or until baked through.
- Remove from the oven and carefully transfer to a cooling rack. Allow cooling before slicing into 9 bars.
Notes
All nutritional facts are estimations and will vary.
Nutrition
- Serving Size: 1 bar
- Calories: 138
- Fat: 6.1g
- Carbohydrates: 14.9g
- Fiber: 4.5g
- Protein: 6.8g
This is my all time favorite to have for a snack. I cut them into little bite sized pieces and it’s great for on the go or for a little snack. I do like to swap out the blueberries for Enjoy Life chocolate chips when I make them as a snack.
The key is to use parchment paper after it initially cools I take the whole thing out with the parchment paper to allow it to cool. I let it cool for a couple of hours then I cut it and put it in the fridge. I’ve never had an issue with this recipe.
We love these bars! They are so yummy . We did a batch with enjoy life dark chocolate chips and it was perfect.
Posted before I put 5 stars in
These were very good. Instead of parchment paper, I sprayed pan with cooking spray and dusted with coconut flour. I did bake for 30° and they came out great!
I also used Bob’s coconut flour.
So glad you enjoyed!!
Is there anything I can sub for the collagen peptides?
I haven’t tried anything personally!
HI! Can you tell me please how many grams are in a cup? 🙂
It always depends on the item you’re measuring so I would recommend asking Siri or Google! “how many grams are in 1 cup of ______”
I have a few pan options, an 8 x 8 glass one… more of a loaf type pan and a muffin pan which pan would work best in your experience?
I would use the 8×8 glass one for this!
Has anyone tried it without the maple syrup? I am eliminating all added sugars and finding it hard to find recipes without added sugar or maple syrup. I think I will go for it and let you know how it turns out.
So incredibly delicious! My only tweak was leaving it in the oven for closer to 45 minutes, rather than 25-30. My son seriously ate half of the container in a single sitting…next time I will make 2!
I cooked mine for 40 minutes. Still like batter inside.
So sorry that happened! It could be one of two things… it wasn’t cooled enough, or the coconut flour wasn’t absorbent enough. I like to use the brand Anthony’s coconut flour!
These bars a delicious! No surprise there! very simple, clean ingredients for something different at the breakfast table or on the go!
Can I use arrowroot starch instead of tapioca starch?
That should work 🙂
I’ve tried to make this twice now & it won’t come out right. The 1st time I didn’t realize I had the wrong coconut oil. I used coconut Cooking oil, instead of the semi-firm stuff, I’m new to AIP cooking. I also had trouble with the gelatin egg, I used a pot that was on the hot oven so it didn’t firm up right. The only 8×6 dish I could find was more of a glass loaf dish, I think. So the first time it was too mushy & thick. Now the 2nd time I tried it the mix seemed to be very dry, not like a batter at all. I wonder if I’m using the wrong kind of pumpkin puree cause the one I got is pretty thick, is it supposed to be like a liquid? Do you have to melt the coconut oil? It doesn’t say to. I also used a metal 9×9 pan so it came out very dry. I’ve made other things that came out great, just wonder what I’m doing wrong here. Please help, Thank You.
Sorry to hear that, Kristina! I do think melted oil would work better. Overall, coconut flour is very absorbent, so I do expect the batter to be a bit drier.