If you love all things pumpkin, you're going to want to bookmark this post for pumpkin season! These pumpkin granola bars are filled with the flavor of pumpkin pie, and loaded with seeds, dry fruit and nuts. They are one of my favorite things to make for a grab and go breakfast or a great afternoon snack.
Homemade granola bars are so easy to make. Unlike store-bought granola bars, you can add your favorite mix-ins to customize these granola bars. Plus you can make them soft and chewy pumpkin granola bars or crunchy, whichever you prefer. They are the perfect fall snack!
This recipe only uses ½ cup of pumpkin puree, so check out my list of 32 delicious recipes for using leftover pumpkin for the rest of the can!
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Ingredient Notes
These vegan granola bars use just a few whole food ingredients that should be available at any grocery store.
- Gluten Free Oats - you can use either old-fashioned rolled oats or quick oats, just make sure they're certified gluten free.
- Gluten Free Rice Crisp Cereal - It's important to ensure you're using a gluten free rice crisp cereal for this recipe if you're following a gluten free diet. Malt flavor is present in Kellogg's brand Rice Krispies, so they are not gluten free. I used Whole Foods 365 brand rice crisp cereal for this recipe.
- Nuts - I use pecans, you can use your favorite nuts.
- Pumpkin Seeds & Golden Raisins - Customize it with your favorite mix-ins.
- Pumpkin Puree - Make sure you're using pure pumpkin puree, not pumpkin pie filling. You can use storebought pumpkin puree or homemade pumpkin puree. If you're using homemade, made sure to squeeze out the extra moisture before adding it into the granola mixture.
- Brown Sugar - To impart a little caramel flavor while also sweetening the bars. You can substitute coconut sugar or granulated sugar here if needed.
- Maple Syrup - compliments the spice flavors perfectly.
- Vegan Butter - I use vegan butter, either Miyokos or Country Crock Plant Butter. You could also use coconut oil. If you're not dairy or vegan, use unsalted dairy butter in the same measure.
- Vanilla Extract, Salt & Pumpkin Pie Spice - Adds layers of flavor to the bars.
See the recipe card below for the complete ingredient list with measurements.
Substitutions & Variations
- Replace the raisins with another dried fruit, cranberries would be great.
- Go seedless: If you don't want pumpkin seeds, replace with nuts.
- Make Pumpkin Chocolate Chip Granola Bars: Add dairy-free chocolate chips or white chocolate chips to make them extra special.
- Add protein: Add chia seeds or flax seeds into the mix for a little added protein and fiber.
How to Make Pumpkin Granola Bars
Making homemade pumpkin granola bars couldn't be easier. Before you begin, like a 9-inch square pan with parchment paper.
STEP 1: Combine the gluten free oats, crispy rice cereal, nuts, pumpkin seeds, raisins, pecans, brown sugar, salt and pumpkin pie spice in a large bowl. Mix well.
STEP 2: Combine the pumpkin puree, maple syrup, melted butter and vanilla in a separate bowl. Then pour the wet ingredients over the oat mixture.
STEP 3: Mix the wet and dry ingredients until all of the dry pieces are coated.
STEP 4: Pour the granola mixture into your prepared pan.
STEP 5: Use a second smaller square baking pan or a flat bottomed measuring cup to flatten the granola into an even, compact layer.
STEP 6: Once the granola bar mixture is tightly pressed together, bake.
Storage
Place cut bars into an air tight container and store in the refrigerator. Bars will be good for 5-7 days.
More pumpkin recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Pumpkin Granola Bars
Ingredients
- 2 ½ Cup Gluten Free Oats
- ½ Cup Gluten Free Rice Crisp Cereal
- ½ Cup Pecans roughly chopped
- ½ Cup Golden Raisins
- ½ Cup Light Brown Sugar
- ¼ Cup Pumpkin Seeds
- 2 teaspoon Pumpkin Pie Spice
- ½ teaspoon Salt
- ½ Cup Pumpkin Puree
- ⅓ Cup Vegan Butter melted
- 3 Tablespoon Maple Syrup
- 1 teaspoon Vanilla
Instructions
- Preheat oven to 300F degrees. Line a 9x9 baking pan with parchment paper.
- Combine all of the dry ingredients into a large bowl. Stir to mix well.2 ½ Cup Gluten Free Oats, ½ Cup Gluten Free Rice Crisp Cereal, ½ Cup Pecans, ¼ Cup Pumpkin Seeds, ½ Cup Golden Raisins, ½ Cup Light Brown Sugar, ½ teaspoon Salt, 2 teaspoon Pumpkin Pie Spice
- Combine the wet ingredients in a second smaller bowl. Whisk until well combined.½ Cup Pumpkin Puree, 3 Tablespoon Maple Syrup, ⅓ Cup Vegan Butter, 1 teaspoon Vanilla
- Pour the wet ingredients into the dry. Fold together with a spatula until all of the dry ingredients have been coated.
- Pour the mixture in the lined baking pan. Spread around into an even layer. Use a smaller baking pan to press down on the mixture to make it compact and even.
- Bake in preheated oven for 40 minutes for soft oat bars and 60 minutes for crispy granola bars.
- Remove from oven and press down again with the smaller pan. Immediately cut slices but leave in the pan. Cool completely before removing slices to eat or store.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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