Snacks

September 28, 2020

Pumpkin Pie Granola Bars

Pumpkin Pie Granola Bars are healthy fall treats, full of pumpkin flavor and packed with nutrients. Perfect to make ahead and fuel your day.

Pumpkin Pie Granola Bars

Ever since I made these cute Caramel Apple Energy Bites earlier this month, I became obsessed with easy, healthy snacks.

Usually, my go-to snack is carrots. Don't get me wrong, I LOVE carrots and don't plan to stop eating them anytime soon. But sometimes I'm looking for a sweet snack.

Plus, make-ahead granola bars are way quicker than chopping and peeling carrots. It's so nice to grab a bar from the fridge and get back to whatever I'm doing.

These cute bars are reminiscent of a recipe I made a few years ago: Raw Apple Pie Granola Bars. Both bars have grains, nuts, dried-fruit, and fresh fruit.

And that last one is the key -- fresh fruit. Almost no store-bought granola bars have fresh fruit. Why? Because fresh fruit doesn't stay fresh long enough to be shelf stable.

But fresh fruit is arguably better for you than dried fruit. So why not make your own bars? You'll save yourself the money of overpriced store-bought bars and you'll also get the incredible nutrition of fresh fruits. It's a win-win!

And don't worry, these bars are not difficult to make, nor do they take much time. There's about 5 minutes of active time. Once prepared, you'll stick these bars in the freezer for 15 minutes and then they're good to go!

Ready?

Let's talk ingredients.

Pumpkin Pie Granola Bars

Ingredients

  • Puffed Millet: What is millet, you ask? Millet is a gluten-free grain. It's starchy and has a variety of vitamins and minerals. Puffed millet is kind of like popcorn - it's popped.
  • Quick Oats: Using both millet and oats creates variety, meaning more nutrients!
  • Dates: For sweetness.
  • Raisins or Currants: Raisins and currants give a slightly different taste than dates. They are more "fall" in my opinion. I used only raisins when I made the bars, but I think a combination of both would be delightful!
  • Almonds: Almonds add crunch. They also add some fat which has flavor and gives these bars some bulk.
  • Pureed Pumpkin: The namesake of these bars. Make sure to get 100% pure pumpkin, not pumpkin pie filling.
  • Spices: Cinnamon, Nutmeg, Ginger, Cloves. These spices complement the pumpkin perfectly and give the granola bars that pumpkin pie flavor.

Pumpkin Pie Granola Bars

How to make Pumpkin Pie Granola Bars

Start by lining a baking pan with parchment paper.

Add half of the quick oats, along with the dates, raisins, almonds, cinnamon, nutmeg, ginger, and cloves to a food processor. Process until the nuts are broken into small chunks.

Add the pumpkin puree, puffed millet, and remaining oats to the food processor. Process until the mixture starts to stick together. You may need to scrape down the sides of the food processor.

Spread the mixture evenly in the pan (use your hands!) Freeze for 15 minutes. Cut into rectangles. Enjoy!

Pumpkin Pie Granola Bars

How to Store Homemade Granola Bars

When you make homemade granola bars, especially with fresh fruit, you need to be careful about how and for how long you store the bars. The last thing you want is mold!

Store these bars in the refrigerator. They will last longer that way.

They should last at least a week, if not more. If you don't think you will eat an entire batch in one week, consider freezing some of the bars OR make only half the recipe. Enjoy!

Recipe Prayer

Thank you God for healthy snacks. Amen.

Pumpkin Pie Granola Bars

**This post contains affiliate links, for more information see my disclosure here.

Pumpkin Pie Granola Bars

Pumpkin Pie Granola Bars are healthy fall treats, full of pumpkin flavor and packed with nutrients. Perfect to make ahead and fuel your day.

Author:

Elizabeth

Serves:

8

Prep:

5

min

cook:

15

min

total:

20

min

Ingredients

  • 1 Cup Puffed Millet
  • 1 Cup Quick Oats, divided
  • 4 Pitted Dates
  • 1/2 Cup Raisins or Currants
  • 1/2 Cup Almonds
  • 1 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Ginger
  • 1/8 Teaspoon Cloves
  • 1/4 Cup Pureed Pumpkin

Instructions

  1. Line a square baking pan with parchment paper.
  2. Add 1/2 cup of the quick oats, along with the dates, raisins, almonds, cinnamon, nutmeg, ginger, and cloves to a food processor. Process until the nuts are broken into small chunks.
  3. Add the pumpkin puree, puffed millet, and remaining oats to the food processor. Process until the mixture starts to stick together. You may need to scrape down the sides of the food processor.
  4. Spread the mixture evenly in the pan (use your hands!) Freeze for 15 minutes. Cut into rectangles. Enjoy!

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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography