Receita
Chudda's Cuisine/Lounge
Oct 07, 2015
12 Comments

PUMPKIN BREAKFAST BARS

These fall pumpkin breakfast bars Β are soft like pumpkin bread, but still chewy because of the oats and perfectly sweet from the dried cranberries.

We were looking for a breakfast “bar” that we could grab and eat with a cup of coffee on our way to work. We mixed Pumpkin, salty pumpkin seeds, flax seeds, dried cranberries, sheered coconut….it was just what we wanted to eat ..healthy and fast.

Pumpkin Breakfast Bars

I saw this article on Thrillist “The NYC Sandwich Bucket List” that made me want to go to New York again just to do a sandwich tour. Raised in Brazil, sandwiches wasn’t my often meal choice. It was very rare Β if my mom was tired, that we would have a hot dog but usually it would be rice, beans, some veggies and of course type of meat to go along.

Since I moved here I’ve seen and tried so many delicious sandwiches that little by little it’s becoming part of my food choice and I would never imagine myself ten yard ago willing to go to NYC for a sandwich tour.

PUMPKIN BREAKFAST BARS
 
Ingredients
  • ½ c. coconut oil, melted
  • ¼ c. honey
  • 1 c. rolled oats
  • 1 c. quick cooking oats
  • 1 c. dried cranberries
  • ⅔ c. pumpkin seeds
  • ¼ c. ground flax
  • ½ c. toasted, shredded coconut
  • 1 tsp. pumpkin pie spice
  • ½ tsp. salt
  • ⅔ c. pumpkin puree
  • 3 eggs, beaten
Instructions
  1. Preheat oven to 325F.
  2. Line a baking sheet with parchment or a silpat.
  3. In a small bowl warm coconut oil and honey.
  4. Set aside
  5. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, coconut, pumpkin pie spice and salt.
  6. Add pumpkin puree eggs and warmed coconut oil and honey mixture.
  7. Stir until well combined.
  8. Drop about ¼ c. sized scoops of the mixture onto a cookie sheet and flatten (they won't spread while cooking).
  9. Bake for about 15-20 minutes until edges are lightly browned.
  10. Let cookies cool on baking sheet.

Pumpkin Breakfast Bars Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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12 comentΓ‘rios
  1. Chrissa - Physical Kitchness - 07/10/2015 - 10h46

    I love that you’ve added coconut and cranberries to these pumpkin bars. Such a different pumpkin recipe that looks delicious and healthy!!

  2. Becky @ Disney in your Day - 07/10/2015 - 11h05

    These sound yummy – and I think I already have most of the ingredients needed to make them!

  3. Carol Cassara - 07/10/2015 - 11h45

    I love a good pumpkin..anything! It’s a perfect fall flavor and actually, I like pumpkin all year around. This looks different and yummy.

  4. Christine - 07/10/2015 - 12h15

    I love all the healthy ingredients in this recipe. Pinned! πŸ™‚

  5. tiara - 07/10/2015 - 12h44

    Yes, please! This would be perfect with a cup of coffee in the morning.

  6. Carla (@charliesue) - 07/10/2015 - 12h45

    Brilliant to have the raw pumpkin seeds mixed in with the pumpkin puree! I must try this. πŸ™‚

  7. Brittany - 07/10/2015 - 13h46

    These look so good! I love pumpkin and these little breakfast cookies are right up my alley! Thanks!

  8. Karin Rambo - 07/10/2015 - 14h01

    Yum! These will also moonlight as lactation cookies so I’ll for sure be making them!

  9. Lorelai @ Life With Lorelai - 08/10/2015 - 03h38

    I love pumpkin and the breakfast bars look wonderful. πŸ™‚

    ~Lorelai
    Life With Lorelai

  10. […] Pumpkin Breakfast Bars by Brazilian Flair in the USAΒ [dairy free, gluten free] […]

  11. Lauren | The Oatmeal Artist - 17/10/2015 - 11h16

    Hello! I’ve included this recipe in my list of oat-tastic recipes to check out in my Saturday round-up. Don’t worry: it’s simply a link that takes my readers to your fantastic blog. πŸ™‚ Check it out! http://bit.ly/1ROftN7

    Have a great weekend!

    Lauren / The Oatmeal Artist

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Brazi Bites JalapeΓ±o Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. JalapeΓ±os

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeΓ±os and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeΓ±os and small dice.

In a medium bowl mix diced jalapeΓ±os, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeΓ±o mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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  • Ok Monday, let's do this!! Looks amazing @justataste πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡·πŸ‡§πŸ‡· Segundona.... Delicioso, nΓ©?!
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