30-Minute Chewy Pumpkin Granola Bars
Soft, chewy, and perfectly spiced, these pumpkin granola bars are the ultimate balance of healthy and indulgent. Made with oats, almond butter, and pumpkin puree, they’re rich in fiber, plant-based protein, and healthy fats, while lightly sweetened for just the right touch. Easy to make in one bowl and perfect for meal prep, these bars are an everyday snack you can feel good about.
Equipment
- 1 large mixing bowl
- 1 mixing spoon or spatula
- 1 8x8 inch (20x20 cm) baking pan
- Parchment paper (1 sheet)
- Measuring Cups & Spoons
Ingredients
- 2 cups 160 g rolled oats
- 2 tablespoons 14 g ground flaxseed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup 120 g pumpkin puree (canned or homemade)
- ¼ cup 64 g creamy almond butter
- ¼ cup 80 g brown rice syrup*
- 2 tablespoons 25 g coconut sugar (or similar unrefined sugar)
- 1 teaspoon vanilla extract
- ⅓ cup 60 g chocolate chips
Instructions
- Prepare Your Baking Pan: Begin by preheating your oven to 350°F (176°C). This ensures the oven is fully heated and ready once your mixture is ready to bake. Next, take an 8x8 inch (20x20 cm) square baking pan and line it with parchment paper. Leave a few inches of overhang on two opposite sides—this little trick makes lifting the bars out much easier later. If you’d like, lightly grease the parchment with oil or nonstick spray to prevent any sticking. Set the prepared pan aside while you move on.
- Mix the Dry Ingredients: In a large mixing bowl, add the rolled oats, ground flaxseed, cinnamon, ginger, cloves, nutmeg, and salt. Use a spoon or spatula to stir everything together until the spices are evenly distributed throughout the oats. Taking the time to combine the dry ingredients thoroughly helps ensure that each bar has an even flavor with warm, autumn-inspired spices in every bite.
- Blend the Wet Ingredients: In the same bowl (no need to dirty another one), add the pumpkin puree, almond butter, brown rice syrup, coconut sugar, and vanilla extract. Use a sturdy spatula or wooden spoon to mix everything together. The mixture may feel sticky and thick at first, but keep folding and pressing until the wet and dry ingredients form a uniform dough. The oats should be evenly coated, and there should be no dry pockets left at the bottom of the bowl.
- Fold in the Chocolate Chips: Once the base mixture is well combined, gently fold in the chocolate chips. Stir just enough to distribute them evenly throughout the dough. If your mixture feels warm from stirring, the chocolate may start to melt slightly—that’s perfectly fine and can even create delicious little streaks of chocolate in your bars.
- Transfer and Press the Mixture: Scoop the mixture into your prepared baking pan. Use a greased spatula, the back of a spoon, or even your slightly damp hands to spread the dough out evenly across the pan. Be sure to press down firmly—this step is important! Compacting the mixture tightly helps the bars hold their shape once baked and cut, giving them that chewy, cohesive texture instead of falling apart. Pay attention to the corners and edges so the bars bake evenly.
- Bake Until Golden at the Edges: Place the baking pan into the preheated oven and bake for 18 to 20 minutes. You’ll know the bars are ready when the edges turn a light golden brown, but the center still looks soft and slightly underbaked. Remember, granola bars firm up as they cool, so avoid overbaking or they may become too dry.
- Cool Before Cutting: Once baked, carefully remove the pan from the oven and set it on a wire rack. Allow the bars to cool in the pan for at least 20 minutes. This cooling time is crucial—it helps the mixture set so the bars can be cut cleanly without crumbling. After cooling, lift the slab out of the pan using the parchment paper overhang and place it on a cutting board.
- Slice and Store Properly: Using a sharp knife, cut the cooled slab into 10 even bars (or smaller squares if you prefer bite-sized pieces). Store the granola bars in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them to keep them firm, or freeze them individually wrapped for up to 2 months—just thaw before enjoying.
Notes
- Rolled oats give the bars a hearty texture—avoid quick oats, as they may make the bars too soft.
- Ground flax not only boosts fiber and nutrients but also helps bind the mixture naturally.
- Pressing the mixture firmly into the pan is key for bars that hold together well after baking.
- Don’t skip the cooling step—slicing too early can cause crumbling.
- Brown rice syrup works best for binding, but honey is a good non-vegan substitute.
- Pumpkin keeps the bars moist without needing excess oil or butter.
