Ever have leftovers you just don’t know what to do with? Well, I had no idea what to make with my leftover pumpkin purée, and I needed something for breakfast soooo I kind of just kept throwing everything in a bowl. It’s whole30 approved, although some might not agree that “bars” are compliant to the program. This is definitely not something I would make otherwise, and I needed something that would fill me up while on the run. So the decision is all you on whether or not to make a recipe like this! It’s all about convenience and having something made ahead of time for when you are too busy to prepare food.
- 1 cup pumpkin purée
- 8 eggs
- 3-4 small, very ripe bananas
- 1/3 cup almond butter (preferably chunky)
- 2 Tbsp pumpkin spice
- 1 tsp salt
- optional: 6 puréed dates or 1/4 cup honey (I omitted since it’s breakfast, and whole 30)
- 1/4 cup walnut pieces (optional)
Heat oven to 350 Degrees Fahrenheit. Mash bananas as much as you can with a fork (I like to have some banana chunks); add the rest of the ingredients minus the ghee and mix well in a bowl. Grease a 13×9 pan with ghee & pour the mixture in. Bake for 25-30 minutes until cooked all the way through. Let cool and put in bags for an easy on the go breakfast!