I LOVE a good granola bar. They’re so versatile, delicious, and portable. I always appreciate having something in my bag for when hunger strikes, and granola bars are typically my go-to.
If you’re familiar with DADAEATS then you know I’m pretty near obsessed with making homemade granola — (I’m talking to you, GF Tahini Granola and GF Snacking Granola….), and if you’re new here then hi, hello, welcome. I like to make snacks, dishes, and desserts that you wouldn’t believe were healthy (but spoiler alert: they are!)
These granola bars take my love for making homemade granola and kick it up a notch. And in true fall festive fashion, we’re going full on Pumpkin Pie status.
These Pumpkin Pie granola bars are so easy to make and totally customizable! They are perfect for stashing in your bag for a long day at work, grabbing before your workout, or snacking on if you just find yourself needing a little sweet pick me up during the day.
They’re filled with hearty gluten-free oats, seeds, and nuts. And of course, if you are nut-free then I’ve got some options for you too! I sweetened these granola bars with just a touch of maple syrup, but you can also use honey if you prefer.
Let me know if you make them, and as always — tag me @DADAEATS on Instagram and #DADAEATS so I can see your creations!
Vegan and Gluten-Free Pumpkin Pie Granola Bars (with a nut-free option!)
- 1.5 cups gluten-free rolled oats
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup slivered almonds (omit if nut-free, and add 2 extra TBSP of sunflower seeds and 2 extra TBSP of pumpkin seeds instead)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup flaxseed meal
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
- 5 medjool dates
- 1/4 cup + 1 TBSP maple syrup
- 1/4 cup pumpkin puree
- 1/4 cup almond butter (substitute sunflower seed butter
- 1 tsp vanilla extract
Prepare an 8x8 pan by lining with wax or parchment paper. Set aside.
In a large bowl, combine all dry ingredients - rolled oats, sunflower seeds, pumpkin seeds, almonds (see ingredients for nut-free option), coconut, flaxseed meal, cinnamon, and pumpkin spice. Set aside.
Add the dates, maple syrup, pumpkin puree, almond butter (sunflower butter if nut-free), and vanilla extract to a blender and blend until completely smooth.
Add the wet maple syrup mixture to the dry ingredients and stir to thoroughly combine.
Transfer the granola bar mixture into the prepared pan and press firmly down until the mixture is firmly packed into the pan. This is important so that they will hold together.
Place granola bars in freezer to firm, for about 30 minutes. Remove and cut into 8 large bars or 16 smaller squares. Store in fridge for a week, or freezer for a month. I prefer to store mine in the freezer for freshness!