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Homemade pumpkin granola bars with oats, dried cranberries, and seeds arranged on a white rectangular plate.
Daniel

Pumpkin Granola Bars

Chewy, warmly spiced granola bars packed with real pumpkin and studded with pecans and dried cranberries for the perfect fall snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 bars
Course: Breakfast, Snack
Cuisine: American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups old-fashioned rolled oats not quick oats
  • 0.5 cup pecans roughly chopped
  • 0.5 cup dried cranberries
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp fine sea salt
Wet Ingredients
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 0.25 cup honey
  • 3 tbsp unsalted butter
  • 2 tbsp brown sugar packed
  • 1 tsp vanilla extract

Equipment

  • 8x8 inch square baking pan
  • Parchment Paper
  • Large Mixing Bowl
  • Medium saucepan

Method
 

Prep
  1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Heat oven to 350°F.
  2. In a large bowl, stir together oats, pecans, dried cranberries, cinnamon, ginger, and salt until evenly distributed.
  3. In a medium saucepan over medium heat, combine pumpkin puree, honey, butter, and brown sugar. Stir until butter melts and mixture is smooth and just beginning to bubble at the edges, about 3-4 minutes. Remove from heat and stir in vanilla.
  4. Pour the hot pumpkin mixture over the oat mixture and stir until every oat is coated and no dry spots remain. Transfer to the prepared pan and press firmly into an even layer using the back of a greased measuring cup or damp fingers - compacting well prevents crumbly bars.
  5. Bake until the edges are deep golden and the center looks set, 22-26 minutes. The bars will still feel soft - they firm up as they cool. Let cool completely in the pan on a wire rack, at least 30 minutes, then lift out using the parchment overhang and cut into 12 bars.

Notes

For extra chewiness, add 1 tablespoon ground flaxseed to the dry ingredients. These keep well at room temperature for 3 days, or refrigerate for up to a week. For a nut-free version, swap the pecans for pumpkin seeds and use sunflower seed butter in place of butter.