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+ servings

Pumpkin Chocolate Chip Granola Bars

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Amy Rains


  • 2 cups old fashioned rolled oats I use a GF version
  • 1/2 cup chopped pecans
  • 2 tbsp hemp seeds or chia seeds
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut oil melted
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips*


  1. 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.
  2. In a large bowl, mix together oats, pecans, chia seeds, pumpkin pie spice, and salt.
  3. 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.
  4. Spoon granola mixture into prepared pan. Pack in the granola making sure it's tight and compact by pressing down into the pan.
  5. 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.
  6. These can be stored in an air tight container for 3 days, or in the fridge for 1 week.

Recipe Notes

I used mini chocolate chips, but you can use regular sized or smaller chocolate chunks.