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Kelloggs Coconut Pumpkin Bars


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Rate this recipe 4.6/5 (18 Votes)


  • Topping:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 15 biscuits Mini-Wheats® Frosted Original
  • 1/4 cup fat-free milk
  • 1 cup pumpkin
  • 1 teaspoon vanilla
  • 1/2 cup butter or margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 1 egg
  • 1/4 cup firmly packed brown sugar
  • 1 cup flaked coconut
  • 1/2 cup chopped walnuts
  • chocolate chips can be added also


Adapted from


Step 1

1. Stir together flour, baking powder, baking soda, salt and spice. Set aside.

2. In medium-size mixing bowl, stir together KELLOGG'S FROSTED MINI-WHEATS Big Bite cereal, milk, pumpkin and vanilla. Let stand 15 minutes.

3. Meanwhile, in large mixing bowl, beat butter and the 1/2 cup brown sugar until light and fluffy. Add 1 egg. Beat well. Stir in pumpkin mixture until well combined. Add flour mixture, mixing until well combine. Spread batter evenly in 13 x 9 x 2-inch baking pan coated with cooking spray.

4. For topping, beat the remaining egg until thick and lemon colored.
Gradually add 1/4 cup brown sugar, beating until thick. Stir in coconut and walnuts. Spread evenly over batter in pan.

5. Bake at 350° F about 30 minutes or until browned. Let cool and cut into bars.

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