Go Back
+ servings
Close-up of No-bake Pumpkin Cashew Granola Bars

Pumpkin Oatmeal Bars

These Pumpkin Oatmeal Bars are easy to make with wholesome rolled oats, pure pumpkin, maple syrup and cozy fall spices. They're perfect for breakfast or a healthy grab-and-go snack for school or work lunches. Vegan, gluten free, dairy-free and refined sugar and easy to customize with your favorite add-ins.

Course Breakfast, Snack
Cuisine American
Keyword gluten free, granola, granola bars, healthy snack, pumpkin
Prep Time 7 minutes
Total Time 7 minutes
Servings 12 bars
Calories 235 kcal
Author Kelly


  • 2/3 cup creamy cashew butter , or nut or seed butter of your choice
  • 1/2 cup coconut nectar , can also sub with another thick sticky sweetener such as brown rice syrup OR 2/3 cup of date paste. Maple syrup will work too but it will be thinner so you may have to use a little bit less. For low carb, sub with with Yacon syrup or sugar-free maple syrup and adjust the amounts according to your taste
  • 2 tablespoons coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pumpkin pie spice**
  • 1 tablespoon canned or pure pumpkin puree , not pumpkin pie filling
  • 2 cups gluten free oats , to make these grain-free / paleo - sub with 1 cup roughly chopped square coconut flakes (Bob's Red Mill) and roughly chopped sliced almonds
  • 2/3 cup roughly chopped cashews , plus 2 tablespoons left whole and un-chopped
  • 1/3 cup unsweetened shredded coconut , or crispy rice cereal

Optional Add-Ins

  • - total 1/4 cup: dried blueberries, apricots, papaya, banana chips or any other fruit you like, pumpkin seeds, chocolate chips etc.


  1. Line an 8x8 inch pan with parchment paper and set aside.
  2. Melt nut butter, coconut nectar and coconut oil in a large saucepan over medium heat or in a large microwave-safe bowl in the microwave.

  3. Allow to bubble and simmer for 1 minute, until mixture has thickened, while continuously stirring (to avoid burning and sticking). If you're not a fan of cashew butter, feel free to switch it out with your favorite nut or seed butter.

    Once thickened, remove from heat. Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats, shredded coconut and chopped cashews.

  4. Transfer the mixture into the prepared pan and press down VERY firmly and flatten with a flat spatula until tight and compressed. Press in the reserved cashews evenly along the bars. Add other add-ins of your choice - I added dried blueberries, apricots, banana chips and papaya to one batch and then left the other batch plain.


  1. Place in the freezer (or fridge) until hardened, about 1 hour.

    Once the bars are set, use parchment paper to lift out from the pan. Slice into even bars.

  2. Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.


  1. Bake granola bars in preheated oven at 325 F for 30-35 minutes, or until edges are golden brown.

Recipe Notes

**if you don't have pumpkin pie spice - sub in 1/3 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon cloves and 1/8 teaspoon nutmeg

Nutrition Facts
Pumpkin Oatmeal Bars
Amount Per Serving (1 bar)
Calories 235 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 27g9%
Fiber 3g12%
Sugar 12g13%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.