Pumpkin mango swirl breakfast bar with papaya, mango and strawberry sauce

You know it's about the grocery day when you're scrambling the pantry for something to make for breakfast. I have a lot of canned pumpkin in there so of course that was going to have to be in my breakfast. I thought of pancakes but didn't have enough oats to make my oat flour. Next up was muffins, but no pecans to put in them... Don't know why I am obsessed with nuts in my muffins... Just am. >.<

So on to the freezer I went. I try to pick up as much frozen fruit as I can. When hunger strikes and I am busy I need something to hold me over so I make smoothies. Well I had a bag of mango, papaya and strawberry. I wasn't sure if it was going to be a good combo but I did a little research and found lots of other attempts at this and even some more creative ones like carrot, pumpkin and strawberry bars. So here I went trying to come up with something last night to have this morning and this is what I came up with: (try to make this the night before and refrigerate overnight- this helps the cream cheese solidify)


For the bars you will need:
3/4 cup canned unsweetened pumpkin
1 cup stevia in the raw
1/2 cup unsweetened apple sauce
3 eggs
1/2 diced mango
1/2 cup plain non fat Greek yogurt or regular yogurt
1 tbs real vanilla extract
1 cup whole wheat flour ( you could use a combo of 3/4 cup whole wheat flour and 1/4 cup almond flour also)
1 cup oat flour (grind up oats in the bullet or processor)
2 tsp baking soda
1 tsp sea salt
2 tsp ground cinnamon
1/2 tsp apple pie spice

Preheat oven to 375 and grease a 9x13 baking dish with coconut oil or butter

In a medium bowl mix
Pumpkin, stevia, yogurt, mango, apple sauce, eggs, and vanilla. Set aside and in another bowl mix flours,baking soda, salt, baking powder and spices. Slowly add in the dry to wet ingredients and set aside.

Meanwhile make you're swirl:

1 8 oz package fat free cream cheese (softened)
4 tbs chia seeds
3 tbs water
3 tbs mashed mango (use the other half of the mango)
1/4 stevia in the raw

In a small mug or bowl mix the chia seeds and water and set aside. In another bowl beat the cream cheese, vanilla, mango and stevia. Once it's smooth add in your chia egg* and beat some more. (*Chia egg is water mixed with chia seeds which results in the same consistency and binding as an egg)

In you're baking dish spread about half the pumpkin mixture and alternate with the swirl. Once all the mix is gone take a toothpick or skewer and swirl the mixture around until you are satisfied with how it looks.

Bake for 35-40 minutes, let cool and refrigerate over night.

Next morning cut into 4 inch bars. You can reheat them at this point and serve with fruit, syrup, or nut butters.

I reheated mine and microwaved my frozen mango, papaya and strawberry blend for about 45 seconds. Once the fruit was thawed I mashed it a little with a fork, poured some walden farms pancake syrup on top my bars and then the fruit mash. It's really delicate and sweet. Perfect for a brunch or Saturday morning breakfast because its made ahead and minimal gathering time in the morning! Enjoy!
-D