Could it be? The last pumpkin recipe of the autumn season? I love baking with pumpkin so for me it’s a year-round affair, but this is one of my new favorites!
This recipe uses oats as the starchy base and lots of other delicious and nutritious whole foods, making these pumpkin blondies breakfast-worthy. It takes five minutes or less of prep time – your blender if you best friend!
Maple syrup is the perfect sweetener, and the flavor totally compliments the pumpkin. Banana adds some more sweetness and a really moist and gooey texture without being overpowering. Cinnamon in the batter and sprinkled on top adds some depth of flavor.
These blondies are decadently gooey and the texture is absolutely addictive, plus you can be satisfied also knowing that you’re getting tons of vitamins and minerals from the fruit, vegetable, and other whole food ingredients.
Serve these with a cup of coffee for breakfast, a slather of pumpkin butter, or a steaming cup of spiced chai tea!
Pumpkin Breakfast Blondies
Prep time: 5 minutes
Cook time: 30 minutes
Yield: One 9-by-5 inch pan (12 slices)
- 2 cups old-fashioned rolled oats
- 15 ounces pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 banana, mashed
- Preheat your oven to 350*F and grease a 9-by-5 inch loaf pan.
- Place all ingredients in a blender and blend until smooth. You may have to pause the blending and mix up some ingredients by hand with a spatula to ensure there aren’t any lumps.
- Pour the batter into your prepared tin and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before dusting with cinnamon, slicing, and serving!