Vegan Pumpkin Granola Bars make a perfect breakfast or snack — chewy, satisfying, and full of cozy fall flavors.
Do you struggle with snacking choices? I do sometimes. On off days I reach for junk, but when I’m trying to eat better I make simple swaps like nuts or homemade granola bars. With autumn in mind, these Pumpkin Granola Bars are a seasonal, wholesome option that’s easy to customize and great for on-the-go mornings.
I don’t make granola bars every week, but when I do they’re worth the effort. Homemade bars come together quickly, taste fresher than store-bought, and you can mix in only the ingredients you like. These pumpkin bars are chewy and packed with complementary flavors and textures.
Key ingredients in these bars include:
- peanut butter
- chocolate chips
- pumpkin seeds
- dried cranberries
- and of course, pumpkin
Feel free to remove or swap any mix-ins to suit your taste. These bars are naturally sweetened with dates and maple syrup, with chocolate chips for extra indulgence. They’re vegan, and you can make them gluten-free by using certified gluten-free oats.
This recipe yielded eight large bars for me — big enough to be a filling breakfast — but you can cut them to whatever size you prefer. Happy baking!
Method
Preheat the oven to 350°F (175°C). Spread the rolled oats on a baking sheet and toast for 15 minutes. Toasting is optional but recommended for extra flavor.
While the oats toast, pulse pitted dates in a food processor until they form a cohesive ball. Set aside.
When the oats are done, transfer them to a large bowl and stir in pumpkin pie spice, cinnamon, and salt.
In a small pan over low heat, combine pumpkin puree, peanut butter, maple syrup, and coconut oil. Whisk until smooth and warmed through.
Add the pulsed dates to the oat mixture.
Pour the pumpkin–peanut butter mixture into the bowl with oats and dates. Add the chocolate chips, pumpkin seeds, and dried cranberries. Use your hands to mix everything thoroughly — this helps break up the dates and evenly distribute the ingredients.
Line an 8 x 8-inch square pan with foil and lightly spray the foil with nonstick spray for easy removal. Press the mixture firmly into the pan. If desired, press extra chocolate chips, pumpkin seeds, and cranberries on top for a pretty finish.
Bake at 350°F for 15–20 minutes. Remove from the oven and allow the pan to cool completely before lifting the bars out on the foil and slicing.
Notes: Toasting the oats enhances flavor but can be skipped. Cut the bars to your preferred size.
Pumpkin Granola Bars
Ingredients
- 2 cups rolled oats (toast for 15 minutes at 350°F for best flavor)
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup pitted dates (about 14 Medjool dates), pulsed in a food processor
- 1/4 cup pumpkin puree
- 1/4 cup peanut butter
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 4 tablespoons semi-sweet chocolate chips (extra for topping)
- 2 tablespoons dried cranberries (extra for topping)
- 2 tablespoons pumpkin seeds
Instructions
- Preheat oven to 350°F. Spread oats on a baking sheet and toast for 15 minutes.
- Pulse pitted dates in a food processor until they form a ball; set aside.
- Combine toasted oats with pumpkin pie spice, cinnamon, and salt in a large bowl.
- In a small pan over low heat, whisk together pumpkin puree, peanut butter, maple syrup, and coconut oil until smooth and warmed.
- Add the pulsed dates, pumpkin mixture, chocolate chips, pumpkin seeds, and dried cranberries to the oats.
- Use your hands to mix thoroughly, breaking up the dates so they disperse evenly.
- Press the mixture firmly into an 8 x 8-inch pan lined with foil (lightly spray foil for easy removal). Top with extra chocolate chips, seeds, and cranberries if desired.
- Bake for 15–20 minutes at 350°F. Allow to cool completely, then lift from the pan and slice into bars.
Nutrition
Carbohydrates: 40 g,
Protein: 6 g,
Fat: 13 g,
Fiber: 5 g,
Sugar: 21 g
Nutrition information is an approximation.
Additional Info
Pumpkin Granola Bars
