Pumpkin Granola Bars

Print Friendly

Granola bars are so great.  I just love these pumpkin granola bars.   Not only are they healthy and easy to make, but they travel well and make good snacks when you are on the go.  But let’s face it, the store bought versions can not be trusted to be healthy.  You can read more about store bought bars in my Quaker Granola Bars Exposed.  So after my post for the peanut butter granola bars, there was requests for other flavors.  So naturally I had to try pumpkin granola bars.

pumpkin granola bars

This recipe is very similar to my pumpkin granola.  These bars are a bit on the soft side because of the pumpkin, but they taste delicious!  They only took minutes to make.  You can make a big batch and freeze some too.  That works great if you get a pumpkin craving in the spring like I sometimes do. :)

Pumpkin Granola Bars

Pumpkin Granola Bars

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Pumpkin Granola Bars



  • Preheat oven to 350. 
  • Mix all the dry ingredients together in one bowl. 
  • Mix wet into another. 
  • Combine wet to dry really well so all the oats get coated. 
  • Line a baking pan with parchment paper.  I used an odd sized pan, but an 8X8 or 9X9 pan would work well.  Give yourself enough of the paper so it sticks out the sides.  This will make the bars easier to pull out and cut with a pizza cutter. 
  • Using the extra paper, press the bars with your palms so they are packed well and evenly flat.
  • Bake in the oven for about 20-25 minutes.  Let the bars cool completely before cutting.

Store in an airtight container separated by parchment paper. They should keep for about two weeks. Enjoy!



79 thoughts on “Pumpkin Granola Bars

    1. I have one a couple of soups on here and we are making one now that will be up on the blog. Here is my squash soup link. http://mywholefoodlife.com/2012/10/21/savory-and-simple-squash-soup-with-caramelized-onions/ and here is a sweet potato chili http://mywholefoodlife.com/2012/10/20/amazing-3-bean-sweet-potato-chili/ and here is a white bean soup link http://mywholefoodlife.com/2012/11/13/hearty-white-bean-soup/ The one we are making today is a split pea soup that will probably be up in the next few days. :)

    1. I am so glad you liked them! I will check out the blog post. I am working on a Gingerbread Granola Bar now. The first one was not blog worthy, but I plan to try a second today with a few tweaks. :)

  1. I haven’t fully searched your site, but I was wondering if you have just a “plain” granola bar recipe. I have fallen in love with an almond flavored store bought bar & would love to attempt to make my own…. Thanks in advance for any help :)

    1. I don’t have a plain, but the recipes are versatile and you may be able to use them as a base. I do have a maple vanilla almond granola recipe. Not granola bar. I have peanut butter granola bars too.

      1. Thanks! I will have to go find that recipe :) I’m just starting out with some baby steps to making my own healthier/non-store bought foods. Going to try one of these…. :)

  2. I would love to try these! My son won’t eat anything that is crunchy though. What is the texture of your granola bar recipes?

      1. Thanks! I don’t have ginger or cloves. I do have pumpkin pie spice though. If I use that how much should I use?

  3. Thanks for these granola bar recipes! (I found your blog via a link on my daughter’s FB page, Jenn Speer.)

    My question — how hard would it be to put a nutritional estimate on your recipes? My wife is diabetic and has to count her carbs daily. We usually have a fairly high-fiber, low-carb granola bar as part of our lunch and would like some idea of the carb and fiber content in these and your other granola bars. (Yeah, I suppose we could estimate from a total ingredients list. Lazy I guess. LOL!)



    1. I might be able to calculate them for you, but keep in mind, that I am not a nutritionist so they will not be 100% accurate. Only an estimate.

      1. There are calorie counter sites all over the Internet. You enter the recipe and it will tell you how many calories, fat content, carbs, etc. some sites even tell you vitamin content as well. Calorieking.com is an example.

  4. I have not tried the pumpkin breakfast cookies but I did find that with the bars when we are ready to enjoy one (often in the evening for a little something sweet) if I put them in the toaster oven and bake them a few minutes longer to crisp them up they are much better!

  5. Just popped some of these into the oven so they will be ready for breakfast tomorrow. very excited to see how they turn out!

  6. I just wanted to let everyone know that if you’re one of the lucky gluten free people who also can’t have oats, you can use quinoa flakes in this recipe with great success. Just be sure to use 3/4 cup pumpkin instead of 1/2 cup.

  7. Could I use honey instead of the maple syrup? Would like to make for snack tonight but am being lazy don’t want to run to the store. :-)

  8. I made these and am very happy with the result! I used regular oats and added 1/4 cup of pepitas! Both of my sons have adopted healthier eating habits and I’m excited for them to try the bars.

      1. My sons liked them! SCORE!! I was wanting to try to make them a bit crispier/crunchier. Wonder if double baking them, like biscotti, would work. I don’t want bricks, just a crunchier bite. Any ideas?

        1. Awesome! You might be able to slice and bake them longer. You can also turn the oven to broil and cook them for about 5 minutes, but watch them closely because they could burn.

  9. mgking76, I did the double bake and they turned out fantastic!! I also had thought these could be done with many different fruit purees, so I did 1/2 cup mashed banana instead of the pumpkin. Used honey instead of maple syrup, omitted all spice except the cinnamon and added 1/4 cup semisweet chips. After baking for 25 min. in a 9×13 pan, I let them cool and cut into 12 bars. Flipped them over (the bottoms were browner because I used a dark pan), and put them back into the oven on a cooling rack and baked for 23 min. at 350. Crispy on the outside, chewy on the inside. I am thrilled with the result and am so happy to have this versatile recipe for my family now. Thank you for letting me experiment!

    If you don’t mind, I may share this on my long-neglected blog, but will be sure to credit your blog for the original idea.

    1. Awesome! I’m so glad you enjoyed them. Yes, the recipe is very versatile! I have no problems with you sharing it on your blog as long as you provide a link back to me. :)

  10. I just bought a pumpkin from our organic open market. In your recipes you use tinned pumpkin – what should I do to my pumpkin in order to be able to substitute it in your recipes – this and any other where you use the tinned pumpkin? thanks!

    1. I have also used fresh pumpkin in many of my recipes. You will need to roast the pumpkin before hand and also puree it once it’s cooked. Then you will be able to use it in these recipes.

  11. Looking forward to trying your pumpkin granola bars. I have to watch my sodium intake and it looks like this recipe is low in salt. It so surprising how much sodium is in everything. Thank you.

  12. Just made my first batch of these bars, and they are amazing! Store-bought granola bars are always too sweet for me, but these are perfect — just lightly sweetened. Thanks so much for sharing this recipe!

  13. I just made these today – my first attempt at homemade granola bars. I do have one question – I cooked them for over 25 minutes but I feel like they still came out really soft. And not chewy soft, almost rubbery. Do you think I just needed to cook them longer? The only thing I didn’t follow with your recipe was I used regular applesauce because I didn’t have unsweetened. I don’t think that would change the texture, though. Thoughts?

    1. They are supposed to be a chewy bar. If you like them more crunchy, you can turn down the temp on the oven and cook them a bit longer.

  14. Hi – I’m excited about this recipe! I would like to incorporate some pumpkin seeds. What adjustments would I need to make?

  15. I don’t know what I did wrong, but the batch I made were not good. The only substitution I made was using honey instead of maple syrup. The bars just came out not tasting like anything.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>