These Pumpkin Granola Bars are easy to make and the perfect snack for on the go or lunch boxes. They’re soft, chewy and made with wholesome, keto, low carb, grain free, gluten free and paleo friendly ingredients.
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Healthy snacks for lunchboxes and on the go
Homemade granola bars are one of our favorite easy snacks to make. We love switching things up and experimenting with different flavors. These Pumpkin Granola Bars are the perfect healthy snack for fall! Great for lunch boxes or after school and a favorite especially for October and November. I love that you can customize these pumpkin chocolate chip granola bars with whatever ingredients you have on hand in your pantry.
And if you don’t love pumpkin or are looking to switch up your granola bar game, a few other granola bar recipes we love are these Strawberry Granola Bars and Keto Granola Bars.
Why we love this homemade granola bar recipe
Making your own healthy pumpkin spice granola bars means we can control what ingredients go into them. These chewy granola bars are made with wholesome and simple ingredients you likely already have in your kitchen.
Plus, they come together quickly in one bowl in no time at all without having to use the food processor.
They are filled with cozy warm spices and are the perfect pre or post workout snack all the way until January.
Ingredients you need to make Chewy Pumpkin Granola Bars:
- Dry coarse base: shredded coconut, chopped or sliced nuts: we used sliced almonds and chopped pecans but feel free to use walnuts if you prefer
- Sweetener – monk fruit sweetener (you can also try using erythritol, Swerve, Sukrin Gold Fiber Syrup or coconut sugar (for paleo) if you prefer)
- Liquid binder: oil, butter, egg (leave out for vegan granola bars) pumpkin puree and nut or seed butter. We used almond butter but you can also swap with peanut butter, cashew butter or sunflower seed butter
- Dry binder: almond flour, shredded coconut
- Fillers – add-ins for crunch, crispy texture or sweetness: seeds / chopped pecans, almonds, walnuts / pumpkin seeds / sesame seeds / sunflower seeds / chia seeds / hemp hearts / sugar free chocolate chips (optional)
How to make Pumpkin Granola Bars
- PREPARE PAN: Start by preheating your oven to 350 F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.
- MIX WET INGREDIENTS: In a large pot, add the almond butter, coconut oil, pumpkin puree and monk fruit sweetener over medium heat, while stirring frequently until the monk fruit has dissolved. Remove pot from heat and allow mixture to cool down for 3 minutes. Whisk in pumpkin pie spice, salt, vanilla and egg white.
- ADD DRY INGREDIENTS: Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined.
- PRESS INTO PAN: Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
- BAKE: Bake in preheated oven for 15-18 minutes, until edges are slightly brown.
- ALLOW TO COOL: Remove pan from oven and allow to cool completely (I like to place the pan in the freezer so the pumpkin breakfast bars set quicker).
- CUT INTO BARS: Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.
How to meal prep Pumpkin Granola Bars
Are you a meal prepper? These healthy pumpkin breakfast bars are great for Sunday meal prep. Just double the recipe and make up a big batch to freeze and have on hand any time an afternoon craving hits.
We like to always have some sort of energy bite or protein ball recipe when we’re meal prepping snacks for the kids to keep on hand throughout the week. They make for easy on-the-go fuel.
Once bars are cooled completely store in an airtight container in the fridge for 7-10 days.
How to store and freeze Keto Pumpkin Granola Bars
Fridge: We like to store our homemade granola bars and bites in the fridge in an airtight container with a lid or a large resealable bag to keep on hand for quick breakfasts on the go and when you need a grab-and-go snack.
They are also perfect during those times when a meal prep doesn’t happen.
To freeze: Once the bars are done baking, let them cool completely and then cut into squares. Transfer to an airtight, freezer-friendly container separating each layer with parchment paper.
Can you have pumpkin peanut granola bars on Keto?
Regular granola bars are made with high carb ingredients such as rolled oats, wheat flour and honey or maple syrup. Our low carb energy bars recipe is made using low carb ingredients and are only 3g Net Carbs per bar.
Are paleo pumpkin granola bars healthy?
Making your own copycat kind granola bars at home means you can skip the store-bought stuff. Many of those chewy Quaker granola bars / Nature Valley granola bars have questionable ingredients with words you can’t even pronounce.
That’s why I love how simple these healthy granola bars are to customize. You can pack them with a ton of wholesome & feel good ingredients. These pumpkin snack bars are healthier, more delicious and take no time at all to make!
More granola recipes:
Gluten Free Pumpkin Granola
No Bake Pumpkin Cashew Granola Bars
These pumpkin granola bars are easy to make & the perfect low carb snack for on the go or lunch boxes. They're soft, chewy and made with wholesome, keto, grain free, gluten free and paleo friendly ingredients.
- 1/3 cup drippy almond butter
- 1/4 cup coconut oil
- 2 tablespoons pure pumpkin puree
- 1/4 cup golden monk fruit sweetener OR coconut sugar for paleo
- 1 egg white
- 1 teaspoon vanilla extract
- 2/3 teaspoon pumpkin pie spice
- 1/4 teaspoon Himalayan sea salt
- 1 1/2 cups unsweetened flaked coconut
- 1 1/4 cups sliced almonds
- 2/3 cup chopped pecans
- 1 tablespoon pumpkin seeds (pepitas)
- 1/2 teaspoon sunflower seeds (optional)
- 1/4 teaspoon hemp seeds (optional)
Preheat oven to 350 F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.
In a large pot, add the almond butter, coconut oil, pumpkin puree and monk fruit sweetener over medium heat, while stirring frequently until the monk fruit has dissolved. Remove pot from heat and allow mixture to cool down for 3 minutes.
Whisk in pumpkin pie spice, salt, vanilla and egg white.
Stir in flaked coconut, sliced almonds, chopped pecans, pumpkin seeds and optional seeds until combined.
Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Bake in preheated oven for 15-18 minutes, until edges are slightly brown.
Remove pan from oven and allow to cool completely (I like to place the pan in the freezer so the bars set quicker). Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.
DARLA -
Congratulations on the site is amazing, this gluten-free bar recipe are delicious. I will do this weekend!