This gluten-free pumpkin granola bars recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam inspires others with her passion for creating healthy and delicious recipes on her website, Eat Good 4 Life.
I love these gluten-free pumpkin granola bars as a grab-and-go breakfast or healthy fall snack. This recipe has real pumpkin flavor, accentuated by warm spices todelight your senses.
Have you made your own granola bars before? They are extremely easy to make and much better for you than store-bought varieties, as you can alter the recipe to suit your needs and make them healthier. All of the ingredients can be combined in one step using one bowl, for less cleanup. Then all you need to do is transfer the mixture to a pan, before letting the comforting pumpkin aroma fill your kitchen as they bake.
The gluten-free rolled oats supply a good amount of fiber, protein and iron to keep you satiated and energized throughout your mornings. The addition of creamy cashew butter and crunchy pumpkin seeds lend a delicious nutty flavor, while providing extra protein and healthy fats.
I often incorporate chia seeds into baked goods to provide heart-healthy omega-3 fatty acids, which help control excessive inflammation in the body. Chia seeds are also chock-full of dietary fiber so adding a little goes a long way to support a healthy digestive system.
Dark chocolate chips complement the pumpkin flavor perfectly in these chewy granola bars. The bursts of rich chocolate flavor throughout is delicious, although substituting them for chopped dried fruit would also be a nice touch. These granola bars are truly versatile so feel free to experiment with different ingredients. For a vegan treat, you can substitute the honey for maple syrup, and the chocolate chips for dried fruit.
I plan to double the recipenext time I make itand freeze half of the batch to enjoy later. By individually wrapping these bars, they will keep in the freezer for up to three months. I do this with most of my bar recipes so I’ll have a snack ready to give to my kids when they come home from school. They love having their granola treatswith a glass of milk.
I hope you get to make these gluten-free pumpkin granola bars. You’ll be delightfully surprised by how easy and delicious they are. Enjoy!
Gluten Free Pumpkin Granola Bars Recipe
Category: Cooking & Baking, Gluten-Free, Recipes
Servings: 8 bars
Ingredients
- 1 cup Gluten Free Rolled Oats
- 1 cup pumpkin puree
- 1/2 cup Organic Cashew Butter
- 3/4 cup honey, or maple syrup
- 1/2 cup dark chocolate chips
- 1/3 cup Pumpkin Seeds
- 2 tbsp Chia Seeds
- 3 tsp pumpkin spice
Instructions
- Preheat your oven to 350F. Line an 8x8 square baking pan with parchment paper and set aside.
- In a large mixing bowl, combine and mix the ingredients together with a spatula until they are thoroughly combined. Transfer the mixture to the prepared baking pan and flatten it with the spatula.
- Bake for 25 minutes. Let the bars cool in the baking pan and cut them into 8 pieces, or however you like. You can store them in a sealed container for up to 5 days on your kitchen counter. They will keep in the freezer for up to 3 months if individually wrapped.
https://blog.nuts.com/gluten-free-pumpkin-granola-bars-recipe/
This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
18 Responses to “Pumpkin Granola Bars Recipe {Gluten-Free}”
Ilona @ Ilona's PassionDelicious! Pinned It! It is on my list to do this week:)
- marina
If im nut a gluten free but they look delicius, can a make some changes..
can i put nomal oats, and just butter?? - Meghan Remedios
Hi Marina – Yes, those substitutions should work fine. We hope you enjoy the recipe!
Ron SouthalHow can I substitute honey or syrup for Stevia to the Pumpkin Granola Bar recipe?
- Meghan Remedios
Hi Ron – It’s best to use stevia in combination with other sweeteners to help mimic the sweetness and texture of the original recipe. Generally, for 3/4 cup of honey or syrup, you can use 1 3/4 tsp liquid stevia. However, we recommend experimenting with it to adjust the sweetness to your liking.
Shirley RayDo you know the carb count in this recipe?
- Meghan Remedios
Hi Shirley – Thanks for stopping by. There are 32.6 grams of carbohydrates per serving. You can find the other nutritional information here: http://www.eatgood4life.com/gluten-free-pumpkin-bars/
candaceIs the any substitute for the cashew butter for nut allergies?
- Meghan Remedios
Hi Candace – Sure, you can substitute the cashew butter for sunflower seed butter. Thanks for checking!
OrnellaI just took this out if the oven and it is so soft. Not sure if it’s ready or needs more time?? I was expecting it to be more dry.
- Meghan Remedios
Hi Ornella – The recipe is supposed to be soft and chewy. If you let them sit, they should firm up a bit. If they’re still too soft for your liking, you can bake them a little longer. We hope that helps!
TillyHi!
I would love to try this recipe, but here in Holland i’ve never heard of Pumpkin Spice. Can you tell me what’s in it exactly?
Thank you!!!
- Meghan Remedios
Hi Tilly – Pumpkin spice is simply a combination of cinnamon, ginger, allspice & nutmeg so you could certainly make your own.
Phoebe BrownI would like to find a lower carb version. Would agave nectar help with that?
- Allie Hartman
Hi Phoebe,
Yes, that would help with lower carbs. Let us know how it turns out!
Thank you,
Allie
AJYea, looks good. How about you just make them and sell them so I can buy them.? Come on Nuts, you can do it!
- Stephanie Hart
Maybe one day!
john cinaNice this is look’s good
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