These soft and chewy Pumpkin Chocolate Chip Granola Bars are so delicious and easy to make! A great afternoon snack, breakfast, or lunchbox treat.
And so it begins…………..Pumpkin season that is!! It might technically be summer, but us food bloggers get knee deep in each season several weeks ahead of time. The cooler weather and back-to-school time also signals to me that pumpkin is a necessity in life. I love pumpkin flavored ANYTHING!! Snacks, breakfast, dessert, lunch, and dinner: get in my mouth pumpkin!!! For some reason my vacation from pumpkin between January and August only makes pumpkin taste even better. I had the idea of pumpkin granola bars when making school lunches the other day. My 6 year old asked me to make my Chewy Chocolate Cherry Almond Granola Bars and I realized it had been awhile since I’ve made another type of granola bar. So I decided to board the pumpkin train, and bring along the chocolate chips of course!
These are not no-bake, but it only means the pumpkin flavor is enhanced while baking. I also added in pumpkin spice (of course), maple syrup, and pecans to really bring out the best flavors of fall! These bars are also refined-sugar free and gluten-free, and are a perfectly filling and healthy alternative to store-bought granola bars. The bars come together easily by mixing the dry ingredients with the wet ingredients. I used an 8×8 square pan, and placed parchment paper over the sides like a sling. Make sure you press the granola firmly into the pan before placing into the oven.
Bake for 20 minutes, and let cool for at least 10 minutes in the pan (or longer). They are easy to cut by lifting the sides of the parchment paper to remove from the pan. Cut into squares. I made my pieces pretty big and cut 12 granola bars, but you could easily get more.
So out comes a perfectly chewy and moist bar that leaves your taste buds singing! My kids love these, and I have a feeling these may be requested well past pumpkin season. If you need to make these nut free, feel free to remove the pecans without any replacement. Just don’t remove the chocolate! I hope we’re in agreement on that one 🙂
Adults can enjoy these with a cup of coffee, tea, or as an afternoon pick-me-up. Enjoy!
- 2 cups old fashioned rolled oats (I use a GF version)
- ½ cup chopped pecans
- 2 tbsp chia seeds
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup pumpkin puree
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ⅓ cup chocolate chips*
- Pre-heat your oven to 350 degrees. Line an 8x8 pan with parchment paper using a sling (see picture above), and lightly spray the paper and the sides of the pan. Set aside.
- In a large bowl, mix together oats, pecans, chia seeds, pumpkin pie spice, and salt.
- In a smaller bowl, whisk together pumpkin, coconut oil, maple syrup, and vanilla extract. Pour wet ingredients into dry, and mix until dry ingredients are completely incorporated. Slowly fold in chocolate chips.
- Spoon granola mixture into prepared pan. Pack in the granola making sure it's tight and compact by pressing down into the pan.
- Bake for 20 minutes. Remove from the oven and cool for at least 10 minutes (or longer). Once cooled, remove the entire mixture by lifting through the parchment paper. Cut into squares.
- These can be stored in an air tight container for 3 days, or in the fridge for 1 week.