These pumpkin blueberry breakfast bars are a unique and delicious breakfast option! They’re gluten and grain-free, paleo, and AIP.

breakfast bars

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!

breakfast bars

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.

pumpkin breakfast bars

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Pumpkin Blueberry Breakfast Bars (Paleo, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 9 bars 1x

Description

These pumpkin blueberry breakfast bars are a unique and delicious breakfast option! They’re gluten and grain-free, paleo, and AIP.


Scale

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

  1. 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.
  2. Using a large mixing bowl, combine the coconut flour, tapioca starch, collagen, baking soda and cinnamon. Mix well.
  3. Stir in the coconut oil, pumpkin puree, and maple syrup and stir to combine.
  4. 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.
  5. Fold the blueberries into the batter.
  6. Pour the batter into the prepared baking dish and transfer to the preheated oven. Bake for 25-30 minutes or until baked through.
  7. 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.

  • Category: breakfast
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 138
  • Fat: 6.1g
  • Carbohydrates: 14.9g
  • Fiber: 4.5g
  • Protein: 6.8g

Keywords: breakfast bars

pumpkin breakfast bars