Recipes and Cooking Pumpkin Flaxseed Chocolate Breakfast Bars 5.0 (1) In addition to pumpkin bread and pumpkin pie, try these delicious and nutritious Pumpkin Breakfast Bars! They are packed with oats, banana, flaxseed, and pumpkin! These breakfast bars are the perfect healthy sweet treat to make for your friends and family! They have a banana bread type texture and the pumpkin is subtle and not overpowering. If you're vegan, make sure you're using vegan chocolate chips. For a gluten free option, use gluten free rolled oats. And peanut butter and pumpkin you might ask? I like to add a little peanut butter when baking with pumpkin. It's delicious! By Alice Choi Alice Choi Facebook Instagram Twitter Alice Choi is a recipe developer and well-known food blogger with her own brand, Hip Foodie Mom. As such, her recipes appear in Better Homes & Gardens in addition to a number of other magazines such as Country Living, Midwest Living, People, and The Kitchn. Alice is also a public figure and television personality on the Today show, often presenting her recipes on cooking segments.Alice's Korean heritage especially informs her cooking, and she is an expert on Asian food. However, she also creates family-style cooking recipes such as InstaPot recipes, pasta and meat dishes, and other comfort food favorites. A firm believer in buying seasonal and local ingredients, Alice is inspired by her own family when putting together healthy, fresh, and delicious recipes.Alice's brand, Hip Foodie Mom, grew out of the connection between food and family. At the beginning of her freelance career, Alice collected recipes and watched The Cooking Channel in order to learn how to cook. Eventually, she became interested in meal planning, expanding her repertoire in the kitchen, and writing about how to create nutritious meals for her family using fresh ingredients. On her food blog, she includes quick meals, healthy meals, and gluten-free meals among her recipes. From developing these skills, she now writes recipes for lifestyle magazines as well as morning television. Her delicious chocolate cake recipe can be found right here on Better Homes & Gardens.Alice graduated from the University of Texas at Austin with a bachelor of arts degree in speech, communication, and media studies. Her educational background empowered her to write for her own blog and create her own brand. Once she developed a host of recipes, she began writing content for food-related articles and columns. Using her social media, Alice began to rack up visitors on her Facebook page, growing it to over 53,000 followers. She also published her own press page to highlight her achievements as a self-made entrepreneur. Learn about BHG's Editorial Process Published on September 22, 2016 Print Rate It Share Share Tweet Pin Email Photo: Courtesy of Alice Choi Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 ⅓ cup rolled oats 1 ½ teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 tablespoon ground flaxseed meal 1 teaspoon ground cinnamon 3 ripe bananas 1 tablespoon pure vanilla extract ½ cup pure pumpkin ¼ cup maple syrup 2 tablespoon creamy peanut butter ⅓ cup chocolate chips (semi-sweet or bittersweet chocolate, or a blend) + more for topping sliced almonds to sprinkle Directions Preheat your oven to 350 degrees and spray and line an 11x7 baking dish with parchment paper. Using a food processor, pulse together the rolled oats until ground. They do not have to be ground fine; it's ok to keep some texture. Remove from the food processor and into a mixing bowl. Add in the baking powder, baking soda, salt, flaxseed meal and cinnamon. Mix together and set aside. Using a separate large mixing bowl, mash the bananas with a fork (it doesn't have to be completely smooth) and add in the vanilla, pumpkin, maple syrup and peanut butter. Mix until combined and somewhat smooth. Add the dry ingredients into the wet and mix, using a rubber spatula, until combined. Fold in the chocolate chips. Carefully pour the mixture into the prepared baking pan and spread so it's smooth. Sprinkle on a handful of extra chocolate chips and some sliced almonds. Bake for about 30 minutes, or until a tester inserted comes out clean. Allow to cool before cutting into squares. Rate it Print Nutrition Facts (per serving) 176 Calories 6g Fat 29g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 176 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Sodium 273mg 12% Total Carbohydrate 29g 11% Total Sugars 13g Protein 4g Vitamin C 3mg 15% Calcium 55mg 4% Iron 1.4mg 8% Potassium 205mg 4% Folate, total 11mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.