Pumpkin Chocolate Chip Granola Bars Recipe
This easy pumpkin granola bars recipe is simple, sweet, and satisfying.
Looking for a homemade and portable snack this fall?
Try adding pumpkin puree and chocolate chips to a batch of homemade granola bars. It’s a brilliant combination of flavor! They are so yummy, very easy to make, and most importantly – your family will hopefully love them like mine did. In fact, these are definitely kid-approved and would be so great for lunch boxes or after-school snacks!
The result is a perfectly sweetened, chewy, soft pumpkin granola bar with mini chocolate chips and a subtle yet tasty pumpkin spice flavor!
Tips for baking this pumpkin chocolate chip granola bars recipe:
- Here’s the key to making sure these bars don’t fall apart! You have to make them pretty thick and also press them down firmly into a 9×13 casserole dish using a metal spatula. Make sure they are about 3/4 inch – 1 inch thick. Notice I did not use the full length of the pan, more like 3/4 of it. The flaxseed is also important as a binding agent and do help the bars stay together.
- As far as sweeteners go, I used brown sugar and raw honey. Next time I may even try brown Swerve or granular monk fruit instead as a sugar substitute. These however are not overly sweet as written.
- My kitchen is usually warm enough for my coconut oil to be melted already, but if yours is solid, melt it first.
- I loved using Enjoy Life mini-chocolate chips in these! If you want a good sugar-free recommendation, I tend to grab Lily’s stevia-sweetened chocolate chips often as they are yummy, too.
- Homemade pumpkin granola bars can be stores in a covered container for up to 5-7 days.
Pumpkin Chocolate Chip Granola Bars
yield: 15 SERVINGS
prep time: 10 MINUTES
cook time: 45 MINUTES
total time: 55 MINUTES
These simple granola bars are perfect for fall and turn out so chewy and delicious with a subtle pumpkin spice flavor along with chocolate chips!
Ingredients
- 4 cups old fashioned oats
- 1/4 cup ground flaxseed
- 1/2 cup honey
- 1/2 cup canned pumpkin puree
- 1/2 cup coconut oil, melted
- 1/4 cup of brown sugar (or more for sweeter bars)
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
Directions
1
Preheat oven to 325 degrees. Line a 9"x13" casserole baking pan with parchment paper.
2
In a large bowl, mix together oats and flaxseed, and set aside.
3
In a separate bowl, mix honey, pumpkin puree, coconut oil, brown sugar, salt, pumpkin pie spice, and cinnamon.
4
Add wet ingredients to the oatmeal mixture and stir. Add in chocolate chips. Press the mixture into a thick layer in the casserole pan, firmly packing it down and flattening really well with a spatula. You'll want the bars about an inch thick so you won't fill the whole casserole dish with the granola mixture.
5
Bake for about 20 minutes. Remove from the oven and press down with a spatula again. Bake for another 25 minutes until brown.
6
Let cool for about 2 hours then cut into bars. This recipe will make about 15-18 3-inch sized bars. I like to cut them and then store in a covered container with parchment paper to keep the bars separated, for about 5-7 days. Enjoy!
My kids loved these pumpkin granola bars as a special fall snack!
I enjoyed mine with a warm cup of coffee and oh my gosh – YUMMO! I loved that these were easy to make and called for simple pantry ingredients I usually have on hand.
Make a pumpkin spice latte with your leftover pumpkin puree from this recipe!
these look amazing! you cannot go wrong with anything pumpkin and chocolate…. and it’s nice to have something with no additives. I can’t wait to make them. thank you for sharing this!
Thanks so much Jill! Enjoy 😉
Is anyone having trouble finding canned pumpkin at their grocery stores? I went to 3 different stores last weekend and they were all out of canned pumpkin.
Mary, yes, I came to say the same thing. Went to 6 stores looking for it and ended up empty handed.
Darn hopefully that changes soon!
Darn! I managed to grab a couple cans at my grocery store after a couple tries. You’re right though stick seems limited.
Thanks you for this! I love pumpkin everything and planned to make Hip2Save’s pumpkin Alfredo recipe this weekend ( I’ve made it once before and it was amazing), so now I have something to do with any leftover pumpkin!
Yay! That sounds like a yummy plan!
Could you post the recipe about the pumpkin and alfredo? Thanks
https://hip2save.com/recipes/easy-pumpkin-alfredo-pasta-sauce-recipe/
Could you post the recipe for the pumpkin and Alfredo? Thanks
Thanks, and super easy to make gluten, egg and dairy free!
Sure! Yep- enjoy 😉
I have everything on hand except coconut oil. Any suggestions for substitutions? Thank you!
Did not like. Very very chewy and dry. Nothing like any bars I’ve ever had Like a soft freezer burned waffle cone.
Thanks for sharing your honest feedback on this recipe, Kat!