Easy and delicious Pumpkin Granola Bars are packed with all the fall flavors. Great for breakfast or snacking, they are also vegan!
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 8 bars
- Category: Snack, Sweet
- Cuisine: World
Ingredients
- 2 cups rolled oats (toast them for 15 mins @350 F)
- 1.5 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 1 cup dates [around 14 mejdool dates] (pulse in 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 (more on top)
- 2 tablespoons dried cranberries (more on top)
- 2 tablespoons pumpkin seeds
Method
- Preheat oven to 350 F degrees. Transfer oats onto a baking sheet and toast the oats for 15 mins at 350 degrees.
- Meanwhile pulse pitted dates in a food processor till it forms a ball. Set aside.
- Once the oats are toasted, transfer to a bowl and add pumpkin pie spice, cinnamon powder and salt. Mix and set aside.
- To a pan on low heat, add pumpkin puree, peanut butter, maple syrup and coconut oil.
- Whisk till it's all smooth and slightly heated.
- To the bowl, now add the pulsed dates, the pumpkin puree-peanut butter mixture, chocolate chips, pumpkin seeds and cranberries.
- Now use your hands to mix everything together. I suggest using hands here because that you can really break up the dates so that they are well dispersed throughout the mixture.
- Press down the mixture into a 8 x 8 inch square pan, lined with foil (spray with foil with little non-stick spray for easy removal).
- Press more chocolate chips, pumpkin seeds and dried cranberries on top (this is optional).
- Bake at 350 for 15-20 mins. Remove the pan from oven and let the pumpkin granola bars cool completely before cutting into slices.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.