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Pumpkin Granola Bars Recipe {Gluten-Free}

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This gluten-free pumpkin granola bars recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam inspires others with her passion for creating healthy and delicious recipes on her website, Eat Good 4 Life.

I love these gluten-free pumpkin granola bars as a grab-and-go breakfast or healthy fall snack. This recipe has real pumpkin flavor, accentuated by warm spices to delight your senses.

Pumpkin granola bars stacked

Have you made your own granola bars before? They are extremely easy to make and much better for you than store-bought varieties, as you can alter the recipe to suit your needs and make them healthier. All of the ingredients can be combined in one step using one bowl, for less cleanup. Then all you need to do is transfer the mixture to a pan, before letting the comforting pumpkin aroma fill your kitchen as they bake.

The gluten-free rolled oats supply a good amount of fiber, protein and iron to keep you satiated and energized throughout your mornings.  The addition of creamy cashew butter and crunchy pumpkin seeds lend a delicious nutty flavor, while providing extra protein and healthy fats.

Pumpkin granola bars mixture bowl

I often incorporate chia seeds into baked goods to provide heart-healthy omega-3 fatty acids, which help control excessive inflammation in the body. Chia seeds are also chock-full of dietary fiber so adding a little goes a long way to support a healthy digestive system.

Dark chocolate chips complement the pumpkin flavor perfectly in these chewy granola bars. The bursts of rich chocolate flavor throughout is delicious, although substituting them for chopped dried fruit would also be a nice touch. These granola bars are truly versatile so feel free to experiment with different ingredients. For a vegan treat, you can substitute the honey for maple syrup, and the chocolate chips for dried fruit.

Pumpkin bar mixture in baking pan

I plan to double the recipe next time I make it and freeze half of the batch to enjoy later. By individually wrapping these bars, they will keep in the freezer for up to three months. I do this with most of my bar recipes so I’ll have a snack ready to give to my kids when they come home from school. They love having their granola treats with a glass of milk.

I hope you get to make these gluten-free pumpkin granola bars. You’ll be delightfully surprised by how easy and delicious they are. Enjoy!

Pumpkin granola bars recipe

Gluten Free Pumpkin Granola Bars Recipe

Total Time: 45 minutes

Yield: 8 bars

Gluten Free Pumpkin Granola Bars Recipe

Ingredients

Instructions

  1. Preheat your oven to 350F. Line an 8x8 square baking pan with parchment paper and set aside.
  2. In a large mixing bowl, combine and mix the ingredients together with a spatula until they are thoroughly combined. Transfer the mixture to the prepared baking pan and flatten it with the spatula.
  3. Bake for 25 minutes. Let the bars cool in the baking pan and cut them into 8 pieces, or however you like. You can store them in a sealed container for up to 5 days on your kitchen counter. They will keep in the freezer for up to 3 months if individually wrapped.
https://blog.nuts.com/gluten-free-pumpkin-granola-bars-recipe/

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This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.

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18 Responses to “Pumpkin Granola Bars Recipe {Gluten-Free}”

  1. ron.g.southall12@gmail.com' Ron Southal

    How can I substitute honey or syrup for Stevia to the Pumpkin Granola Bar recipe?

    Reply
    • Meghan Remedios

      Hi Ron – It’s best to use stevia in combination with other sweeteners to help mimic the sweetness and texture of the original recipe. Generally, for 3/4 cup of honey or syrup, you can use 1 3/4 tsp liquid stevia. However, we recommend experimenting with it to adjust the sweetness to your liking.

      Reply
  2. Ocolacelli@hotmail.com' Ornella

    I just took this out if the oven and it is so soft. Not sure if it’s ready or needs more time?? I was expecting it to be more dry.

    Reply
    • Meghan Remedios

      Hi Ornella – The recipe is supposed to be soft and chewy. If you let them sit, they should firm up a bit. If they’re still too soft for your liking, you can bake them a little longer. We hope that helps!

      Reply
  3. tillykoster@gmail.com' Tilly

    Hi!
    I would love to try this recipe, but here in Holland i’ve never heard of Pumpkin Spice. Can you tell me what’s in it exactly?

    Thank you!!!

    Reply
  4. pjreece07@hotmail.com' Phoebe Brown

    I would like to find a lower carb version. Would agave nectar help with that?

    Reply
    • allie@nuts.com' Allie Hartman

      Hi Phoebe,

      Yes, that would help with lower carbs. Let us know how it turns out!

      Thank you,
      Allie

      Reply
  5. ajburch@hotmail.com' AJ

    Yea, looks good. How about you just make them and sell them so I can buy them.? Come on Nuts, you can do it!

    Reply

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