Pumpkin SunButter Breakfast Bars

These Pumpkin SunButter Breakfast Bars are soft, chewy, and packed with cozy fall flavor. They’re vegan, gluten-free, and perfect for meal prep!

This fall is bringing a lot of change for us in the best possible way.

We just closed on a house (!!!) and are officially in the process of packing up our lives and getting ready to move into our first home.

At the same time, we’re preparing to welcome our baby boy this winter, so it feels like we’re building a new home and a new chapter of our lives all at once.

There’s a lot to do, but I’m so excited to settle into our new space and make it ours.

I can’t wait to watch Flora run around in her fenced-in backyard, and I’m already dreaming about decorating the nursery in sage greens, warm browns, and soft neutrals for our little safari theme.

With so much change on the horizon, I can also feel myself wanting to turn inward a little this season.

I’m ready to hibernate, nest, and fill the freezer with all of the meals and snacks we’ll be grateful to have once baby boy arrives.

I have a feeling that anything nourishing, portable, and already prepared is going to feel like a gift to my future self.

Which brings me to these bars!

These Pumpkin SunButter Breakfast Bars are the perfect way to welcome pumpkin season!

They’re soft, chewy, and packed with cozy fall flavor from pumpkin, cinnamon, and pumpkin pie spice.

Organic SunButter gives the bars richness and staying power, while rolled oats make them hearty enough for breakfast.

I love making a batch at the beginning of the week so I have an easy breakfast or snack ready to grab from the refrigerator.

They’re also easy to pack up and take with you, which has been especially helpful during this busy season of boxes, errands, appointments, and getting everything ready for our next chapter.

Enjoy a bar on its own for a quick snack, or serve one with fruit and yogurt for a more substantial breakfast.

These bars are naturally vegan, gluten-free, and easy to meal prep for busy fall mornings.

What You Need to Make Pumpkin SunButter Breakfast Bars

You only need a handful of pantry staples to make these Pumpkin SunButter Breakfast Bars.

Here’s what you need:

• Pumpkin purée: Adds moisture, natural sweetness, and plenty of pumpkin flavor. Make sure you use pure pumpkin purée and not pumpkin pie filling.
• SunButter: Makes the bars rich and creamy while adding plant-based protein and healthy fats. I love using creamy SunButter for the best texture.
• Pure maple syrup: Naturally sweetens the bars without making them overly sweet.
• Unsweetened almond milk: Adds just enough moisture to keep the bars soft and chewy.
• Old-fashioned rolled oats: These make up the hearty base of the breakfast bars and give them their chewy texture.
• Oat flour: Helps bind the ingredients together so the bars are soft but sturdy enough to pick up.
• Ground flaxseed: Adds a little extra fiber and helps bind the bars together without eggs.
• Cinnamon and pumpkin pie spice: For that classic warm and cozy fall flavor.
• Baking powder: Gives the bars just a little lift so they aren’t too dense.
• Sea salt: A pinch of salt brings out the sweetness and warm spices.
• Optional toppings: Try adding pumpkin seeds, chopped nuts, or chocolate chips for extra texture and flavor.

That’s it!

How to Make Pumpkin Breakfast Bars

These Pumpkin SunButter Breakfast Bars come together in one bowl with minimal prep.

First, preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper.

Add the pumpkin purée, SunButter, maple syrup, and almond milk, to a large mixing bowl. Whisk everything together until the mixture is smooth and creamy.

Next, add the rolled oats, oat flour, ground flaxseed, cinnamon, pumpkin pie spice, baking powder, and sea salt. Stir everything together until no dry spots remain.

Let the mixture rest for about 5 minutes. This gives the oats and flaxseed a chance to absorb some of the liquid and helps create a soft, chewy texture after baking.

Transfer the mixture to the prepared baking pan and spread it into an even layer. Add any toppings you like, such as pumpkin seeds or chocolate chips, and gently press them into the surface.

Bake the bars for 25–30 minutes, or until the edges are lightly golden and the center is set to the touch.

Allow the bars to cool completely before slicing them into 9 large squares. They will continue to firm up as they cool, so don’t rush this step!

SunButter

SunButter is one of my favorite ways to add creaminess and richness to recipes without using nuts.

For these breakfast bars, Organic SunButter works with the pumpkin to create a wonderfully soft and chewy texture.

Its slightly savory roasted flavor also balances the maple syrup and warm fall spices so the bars aren’t overly sweet.

SunButter is made from roasted sunflower seeds and is naturally free from the top 9 food allergens, making these bars a great option for nut-free households and school-friendly snacking.

Be sure to give your SunButter a good stir before measuring if the natural oils have separated.

Swaps and Substitutions

These breakfast bars are easy to customize depending on what you have in your pantry.

If you don’t have almond milk, substitute any unsweetened plant-based milk.

You can make your own oat flour by blending rolled oats in a high-speed blender until you have a fine flour.

For a little more texture, fold chopped pecans or walnuts into the batter before baking. Pumpkin seeds are a great nut-free option and look especially festive sprinkled on top.

If you want a sweeter breakfast bar, add vegan chocolate chips to the batter or sprinkle them on top before baking. You can also increase the maple syrup slightly for a sweeter bar.

I don’t recommend substituting the pumpkin with pumpkin pie filling. Pumpkin pie filling contains added sugar and spices and will change the sweetness and texture of the finished bars.

Notes on Meal Prep

These Pumpkin SunButter Breakfast Bars are perfect for fall meal prep.

Make a batch over the weekend and store the bars in an airtight container in the refrigerator for easy breakfasts and snacks throughout the week.

For longer storage, freeze the bars individually.

I like to separate them with parchment paper or wrap them individually before transferring them to a freezer-safe container.

When you’re ready for one, transfer a frozen bar to the refrigerator overnight to thaw.

You can enjoy the bars chilled, at room temperature, or warm them briefly in the microwave before serving.

Because they’re sturdy enough to hold in your hand, they’re also great for mornings when you need breakfast on the go.

How to Serve Pumpkin SunButter Bars

These bars are delicious straight from the refrigerator, but I especially love them slightly warmed.

For an easy snack, enjoy one Pumpkin SunButter Breakfast Bar on its own with a cup of coffee or tea.

To turn one into a more complete breakfast, serve it with fresh fruit and your favorite plant-based yogurt.

You can also crumble a warmed bar over yogurt and add an extra drizzle of SunButter on top.

For even more pumpkin flavor, serve a bar with a spoonful of pumpkin butter.

Or, for a more indulgent snack, add a few chocolate chips and a drizzle of warm SunButter.

However you serve them, these Pumpkin SunButter Breakfast Bars are an easy way to enjoy pumpkin season all week long!

Enjoy!

More Breakfast Bar Recipes

• PB&J Baked Breakfast Bars

• Fig Newton Breakfast Bars

• Blueberry Maple Baked Breakfast Bars

• Pumpkin Chocolate Chip Breakfast Bars

• Nut-Free SunButter Granola Bars

• Banana Oatmeal Chocolate Chip Breakfast Bars

I Want to Hear From You

If you make this Pumpkin SunButter Breakfast Bar recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print

This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!