Immunity-Boosting Breakfast Bars

13 25 141
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 16
Immunity-Boosting Breakfast Bars
Health Highlights


1 can (15oz) Chickpeas, canned, drained
1/2 cup pitted Dates
1/2 cup whole Almonds, raw
1 cup Rolled oats, dry
1/2 cup Pumpkin purée, canned
1/4 cup Maple syrup
2 tbsp Coconut oil
1/2 tsp Baking soda
2 tsp Baking powder
2 tsp Vanilla extract, pure
1 1/2 tsp Cinnamon
1/4 cup Rolled oats, dry
1/4 cup Pumpkin seeds (pepitas)


Preheat the oven to 350 degrees. Line an 8X8 inch pan with parchment paper, leaving a little overhang.

Put all ingredients in a food processor and process until very well combined. Scrape the sides of the machine down a few times and let the machine run until the mixture is quite smooth. Add any add-ins you prefer.

Transfer the mixture to the prepared pan and add the toppings (oats and pumpkin seeds). Bake in the preheated oven for 15 minutes. I much prefer these served warm, but you can enjoy them cold, too. They are best if eaten within 2-3 days. Store in the refrigerator. Enjoy!


Optional add-ins: dark chocolate chips, raisins, chopped walnuts

Nutrition Facts

Per Portion

Calories 141
Calories from fat 52
Calories from saturated fat 15.9
Total Fat 5.8 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.1 g
Cholesterol 0
Sodium 96 mg
Potassium 208 mg
Total Carbohydrate 19.8 g
Dietary Fiber 4.0 g
Sugars 8.4 g
Protein 4.1 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.2
Meat Alternative 0.3
Vegetables 0.3

Energy sources


Meal Type(s)