These are perfect for kids school snacks. Freeze them and pull one or two out to pop in their snack container. You'll know you are sending some protein and fiber and not too much sugar. The small amount of chocolate chips just on the top make them feel like they're getting a treat! My kids and their classmates give them 5 stars!

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
24
Yield:
24 bars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.

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  • Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.

  • Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.

Cook's Notes:

Once completely cooled, set flat or separate with wax paper in a sealable plastic freezer bag, seal the bag, and freeze. For school snacks, pull out a bar or two and send that energy to school!

Use whatever ground, unsalted seeds and/or nuts you like for the almonds (i.e. sunflower or pumpkin seeds).

You can stir chocolate chips into the batter before baking if you prefer.

Nutrition Facts

266 calories; protein 5.4g 11% DV; carbohydrates 29g 9% DV; fat 15.4g 24% DV; cholesterol 31.8mg 11% DV; sodium 326.5mg 13% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/03/2017
I almost didn't make these because there were so few reviews. Don't make that mistake! These are delicious! I made them for packed lunches and the fam ate them all before we packed any! Read More
(2)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/03/2017
I almost didn't make these because there were so few reviews. Don't make that mistake! These are delicious! I made them for packed lunches and the fam ate them all before we packed any! Read More
(2)
Rating: 4 stars
05/29/2017
My son & hubby loves these. They said it tasted like cake! Read More
Rating: 5 stars
10/02/2014
Yum! And best of all my 8yr. old loves 'em too:) Read More
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Rating: 5 stars
03/04/2018
These are well worth the effort of grinding flax and nuts. They are my go to healthy snack. My 2 yr old grandson loves these. Read More
Rating: 4 stars
09/30/2017
Yummy though not quite what I expected. I thought these would be more the consistency of granola bars but they're not even close. I might experiment with skipping the eggs and perhaps adding some oats (though I do realize that would turn it into a whole different recipe!) to make them denser and less fluffy. Anyway it's good as it is but I did make a few changes: I used butter instead of oil and only 1/3 cup but I increased the pumpkin to make up for it. I used about half white sugar half golden brown sugar (next time I might use all brown). I used 1 cup regular dark chocolate chips but I stirred them in instead of sprinkling them on top. Read More
Rating: 5 stars
01/04/2015
Delicious! I will be making this again real soon! Read More
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Rating: 4 stars
05/31/2019
I agree with previous reviewers--take a chance on this! It is more cakey than granola bar-like (probably because of the eggs but that adds protein). Not super sweet like a dessert. I did make some subs because I was using up what I had on hand and it was still good (used hazelnut flour instead of ground almonds didn't have white flour so used more whole wheat and some GF all purpose (Bob's) and ran out of white sugar so used about 1/4 cup coconut sugar). Definitely a forgiving recipe. Read More