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Vegan and Gluten-Free Pumpkin Pie Granola Bars (with a nut-free option!)

Author Samah Dada


Dry Ingredients

  • 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

Wet Ingredients

  • 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


  1. Prepare an 8x8 pan by lining with wax or parchment paper. Set aside. 

  2. 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. 

  3. 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. 

  4. Add the wet maple syrup mixture to the dry ingredients and stir to thoroughly combine. 

  5. 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. 

  6. 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!