Pumpkin Spice Granola Bars are baked to crispy perfection with dried cranberries, pumpkin seeds and a hint of pumpkin spice. They’re also gluten-free, vegan and nut-free, so perfect for school lunches. The recipe also includes tips and substitutions to help you make these homemade granola bars with the ingredients you have on hand.
This post was originally published in September 2017 and has been updated to include adjustments to the recipe, as well as new text and photos.
All things pumpkin spice
I know, this is my third pumpkin spice recipe in a row, and it’s not even the middle of September yet! What can I say? I love cozy fall recipes and the warming scent of pumpkin spice. If you can relate, you might also enjoy …..
- Pumpkin Spice Rice Krispie Treats. They’re gluten-free and marshmallow-free, sweetened with honey and maple syrup, and topped with dark chocolate.
- Baked Pumpkin Donuts. These donuts are perfectly spiced for fall with a fluffy texture and chocolate pecan topping.
- Pumpkin Spice Macaroons. Try a healthier take on macaroons with simple ingredients like coconut, pumpkin and honey.
Pumpkin Spice Granola Bars
There’s definitely something to be said for the ease of a no-bake, chewy granola bar. But if you’re like me, and prefer a baked granola bar with lots of crunch, this recipe is for you.
I adapted this one from Minimalist Baker’s recipe for Crunchy Baked Granola Bars, and I couldn’t be more pleased with the results. These bars have a perfect crispy texture and almost melt in your mouth quality as you bite into them.
They also come together pretty easily, so you could whip these up in no time. And with the new school year just getting underway, these nut-free granola bars are perfect to pack in school lunches.
What ingredients do you need to make these Pumpkin Spice Granola Bars?
- Gluten-free rolled oats
- Coconut
- Pumpkin seeds
- Flax meal
- Pumpkin spice
- Salt
- Dried cranberries
- Maple syrup
- Sunflower seed butter
- Coconut oil
- Vegan dark chocolate (optional)
How do you make pumpkin spice granola bars?
- In a large bowl, add your oats, coconut, pumpkin seeds, flax meal, pumpkin spice and salt and stir to combine. Next, mix in your cranberries. (The pumpkin spice tends to stick to the cranberries so waiting to add them minimizes this and helps to evenly distribute the spice).
- In a microwave safe bowl or measuring cup, add your maple syrup, sunflower seed butter and coconut oil. Heat on two or three 30-second intervals, stirring after each one, until the mixture is a smooth liquid and starts to bubble.
- Carefully pour the wet mixture (it will be hot) onto the oat mixture, and stir until everything is well combined. The mixture will be wet and a bit sticky.
- Line an 8-inch square pan with parchment paper and press the granola bar mixture firmly into the pan by using the back of a spoon or the palm of your hand.
- Bake for 20-22 minutes on 325F and let cool fully before cutting into bars.
- While these bars are great on their own, for an added treat, drizzle some melted chocolate over the bars and sprinkle on additional pumpkin seeds.
How do you store these baked granola bars?
These granola bars can be stored in an airtight container at room temperature and enjoyed within a few days. If you opt to add the chocolate topping, you might want to store them in the refrigerator, especially if your kitchen is warm. I actually prefer these bars cold and crunchy right out of the refrigerator.
You can also freeze these bars and take them out of the freezer as needed. Just store them in a single layer, or in between sheets of wax paper, so it’s easy to grab a few at a time. They don’t take long to defrost at room temperature.
Some tips and substitutions for making these homemade granola bars:
- To keep these bars gluten-free, make sure your oats and spices are certified gluten-free.
- If you don’t need these bars to be gluten-free, you can use regular rolled oats, or for a grain-free version, you can use buckwheat flakes.
- You can use a sunflower seed butter with or without salt. If the variety you’re using is without salt, you may wish to add more salt to the granola bar mixture (in addition to the 1/4 teaspoon already called for).
- If you’re not familiar with sunflower seed butter, I use SunButter brand with just roasted sunflower seeds and salt, and no added sugar. (This isn’t sponsored, I just enjoy the taste and texture of this one).
- If you don’t need these bars to be nut-free, you can use nut butter as a replacement for the sunflower seed butter.
- To change things up, try adding sunflower seeds, raisins and cinnamon to the granola bars instead of pumpkin seeds, cranberries and pumpkin spice.
- The chocolate drizzled on top is totally optional. The bars may get a little messy if they get warm, so you may want to forego the chocolate in some cases.
- If you don’t have pumpkin spice seasoning, you can make your own by using spices that are pantry staples. Marcie at Flavor the Moments has a recipe I use all the time.
- The size of the pan is key for these bars. I made these bars in both 8-inch and 9-inch square pans, and found the 9-inch spread the bars a bit too thin, resulting in a few crumbly bars. So I highly recommend using an 8-inch pan.
Pin these Pumpkin Spice Granola Bars to make for school lunches!
If you make these pumpkin spice granola bars, I would love to hear what you think in the comments below!
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PrintPumpkin Spice Granola Bars (Nut-Free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour, 30 minutes (includes time for bars to cool)
- Yield: 12 bars
- Category: Snack
- Method: Bake
- Cuisine: Gluten-Free
Description
Pumpkin Spice Granola Bars are baked to crispy perfection with dried cranberries, pumpkin seeds and a hint of pumpkin spice. They’re also gluten-free, vegan and nut-free, so perfect for school lunches!
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup unsweetened coconut, medium desiccated
- 1/3 cup raw pumpkin seeds
- 1/4 cup flax meal
- 1 tablespoon pumpkin spice
- 1/4 teaspoon kosher salt
- 1/2 cup dried cranberries
- 1/4 cup maple syrup
- 2 tablespoons sunflower seed butter, with salt
- 2 tablespoons virgin, cold-pressed coconut oil
- Optional chocolate topping:
- 2 tablespoons vegan dark chocolate chips
- 1 teaspoon virgin, cold-pressed coconut oil
Instructions
- Pre-heat oven to 325F and line an 8-inch square pan with parchment paper.
- In a large bowl, add the oats, coconut, pumpkin seeds, flax, pumpkin spice and salt. Stir until combined. Mix in the cranberries.
- In a small microwave safe bowl or measuring cup, add the maple syrup, sunflower seed butter and coconut oil. Microwave for 60-90 seconds in 30-second intervals, stirring in between each interval. The mixture should be a smooth liquid and bubbling.
- Carefully pour the wet mixture (it will be hot) onto the oat mixture and stir until well combined. The mixture will be wet and a bit sticky.
- Firmly press the granola bar mixture into the bottom of the prepared pan by using the back of a spoon or the palm of your hand.
- Bake for 20-22 minutes, or until the edges start to brown. The bars may seem soft when you remove them from the oven, but they will get crispy as they cool. So let them cool completely on a wire rack before lifting out of the pan and cutting into bars.
- For the optional chocolate drizzle, add the chocolate chips and coconut oil to a small microwave safe bowl and heat for two 30-second intervals, stirring in between. Stir the chocolate until smooth and drizzle over the granola bars. Refrigerate until chocolate is set.
- Store in an airtight container at room temperature or in the refrigerator for 3-4 days. You can also freeze for later enjoyment.
Notes
- To keep these bars gluten-free, make sure your oats and spices are certified gluten-free.
- If you don’t need these bars to be gluten-free, you can use regular rolled oats. Or for a grain-free version, replace the oats with buckwheat flakes.
- If using a sunflower seed butter without salt, you may wish to add more salt to the granola bar mixture (in addition to the 1/4 teaspoon already called for).
- You can use nut butter as a replacement for sunflower seed butter. Just keep in mind these bars will not be nut-free.
- I recommend using an 8-inch square pan to make these bars. I used a 9-inch pan for one batch and it spread the bars too thin, which resulted in some crumbling when cut.
Recipe adapted from Minimalist Baker’s Crunchy Baked Granola Bars.
My daughter and her friends carved pumpkins at our country home last weekend, and I was left with a tonne of pumpkin seeds. I roasted them and used them in this recipe instead of raw pumpkin seeds. It was wonderful and got eaten up really quickly. Thanks for the great recipe!
I have everything in my pantry to make these delicious bars. My son loves granola bars and we just buy so many of them. This is a perfect recipe and healthier than any store bought ones. Thanks for the recipe!
I am keen to make a big batch of these a week in advance and then have one or two in the mornings. That would save me some time for sure! Love how healthy they are, too!
I love how easy these bars are to make! I love pumpkin seeds and dried cranberries – totally trying your recipe, with the chocolate drizzle:) Pinned.
Thanks Milena! They are so easy, and the chocolate drizzle is a good choice! 😉
I feel like your on a bit of a pumpkin roll at the moment! Albeit these are pumpkin spice, but who doesn’t love that. They look great, just what I’d want to put in my bag if I go on a hike.
Haha! Definitely on a pumpkin roll! Thanks Matt!
My daughter loves granola bars and pumpkin spice. The fact that they are nut-free as well makes them perfect for putting into her lunchbox! Beautiful photos too!!
Thanks Tasia! Yes, they’re great for school lunches!
I was having a conversation about granola bars just this morning – and here they are! Nothing like a good homemade bar! These are delightful!!
Thanks Annie! I always love having a stash of granola bars on hand for quick snacks!
These look amazing Leanne and I can’t wait to make a batch! These are right up my alley. 🙂
Thanks Marcie! I hope you like them!
I love a crispy granola bar and these look AMAZING, Leanne! I am on a mission to vary all the lunches and snacks I have to make now that we are back to the routine, and these will make a perfect addition. Pinning so I can try them soon.
Thanks so much Kim! I hear you on the routine and trying to mix things up with lunches and snacks. I hope you like these bars!
Keep the pumpkin goodness coming! I’m loving it right now. And that chocolate topping is the perfect touch with the pumpkin 🙂
I’m deep into pumpkin season here! Glad you’re with me Jennifer! 😉
These pumpkin spice granola bars look perfect crunchy!! It looks like it has so much delicious Fall flavor…and you cant forget that delicious melted chocolate on top – non negotiable!! Awesome recipe, Leanne!
Thanks Haylie! Glad you agree. I love mine with the melted chocolate too!
Pumpkin spice is in full force in our home and these look like they need to happen soon! Chocolate drizzle not optional, if you ask me 😉 Delicious for breakfast or that mid afternoon snack to keep me goin’! Pinned! Happy (almost) Friday!
Thanks for pinning Dawn! I’m all about the chocolate drizzle too!
I’m all about pumpkin spice right now! These sound like the perfect way to get my fix. Have a great weekend, Leanne!
Thanks Kelsie!
Love this recipe! Also love the fact they are nut free…perfect for the kids to take to school.
Pictures are amazing.
Thanks Terry!
I love homemade granola bars Leanne! I love to be able to customize to my liking. These look totally delicious. I put together care packages for my niece and nephews who are away at college and I need to do a nut-free package. I’ll be adding these!
These would be great for a care package! Thanks Mary Ann!