Flourless Pumpkin Breakfast Squares
These cozy and filling squares are perfect for breakfast and made without flour, combining pumpkin, oats, and nut butter for a healthy start to your day.
Servings: 9 squares
Calories: 150kcal
Ingredients
Wet Ingredients
- 1 cup Pumpkin puree Use plain canned pumpkin, not pumpkin pie filling.
- 2 large Eggs Can substitute with flax eggs for egg-free version.
- 1/2 cup Maple syrup Honey can also be used.
- 1/2 cup Nut butter Almond butter or peanut butter work best.
Dry Ingredients
- 2 cups Old fashioned rolled oats Do not use steel cut oats.
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon Base spice flavor.
- 1/2 teaspoon Pumpkin pie spice Optional, adds fall flavor.
- 1/4 teaspoon Salt Enhances flavor, especially if using salted nut butter.
Mix-Ins (Optional)
- 1/2 cup Chocolate chips or chopped nuts Great for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8 x 8 inch pan with parchment paper or grease it well.
- In a large bowl, whisk together pumpkin puree, eggs, maple syrup, and nut butter until smooth.
- Add rolled oats, cinnamon, pumpkin pie spice, baking powder, and salt to the wet mixture and stir until combined. Allow to sit for 3 to 5 minutes.
- Fold in any mix-ins like chocolate chips or nuts if desired.
Baking
- Spread the batter evenly in the prepared pan and bake for about 22 to 28 minutes.
- Check if done by ensuring the center is set and a toothpick comes out mostly clean. If needed, bake for a few more minutes.
- Let cool for at least 30 minutes before slicing.
Notes
For storage, keep on the counter for 1 day, in the refrigerator for 5 to 6 days, or freeze for up to 2 months. Label freezer bags to avoid mystery baked goods later.