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
  • ghee
  • 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!

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