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  • Writer's pictureYummy Sprout

Pumpkin Granola Bars

We have been creating new twists on our No-Bake Granola Bars recipe posted last month and we love this autumn flavor combo of pumpkin and cranberry. This is a great recipe to make with kids, we made them recently in one of our cooking classes and they were a lot of fun! The kids got sticky and had huge smiles on their faces... success!

Pumpkin Granola Bars


3 cups Oats

1 cup Dates, Pitted

1/4 cup Pumpkin Puree

1/4 cup Apple Juice or Cider

1/2 cup Maple Syrup

1/2 cup Shredded Coconut, unsweetened

2 1/2 cups Almond Butter (or Sunflower Butter)

1/2 cup Chocolate Chips

1/2 cup Dried Cranberries

Put the oats and coconut on baking sheet and toast in a 350 degree oven or toaster oven for 4-5 minutes -this step adds a yummy toasted flavor and can be skipped if need be. Puree the dates, pumpkin, juice and maple syrup in a blender or food processor till combined (there will be tiny date bits in the mix, this is normal). In a large bowl stir the oat mixture, date mixture and nut or seed butter until will combined. Fold in in the chocolate chips and cranberries until evenly dispersed. Spread the mixture out on a parchment lined baking pan and press into, shaping to get the desired thickness. Set in the refrigerator for about 30 minutes. Cut them into desired size and store in an airtight container. Makes about 15 medium granola bars.

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