Pumpkin Granola Bars

 (recipe adapted from foodess’s pumpkin granola and Minimalist baker’s 5-ingredient granola bars)

Makes ~24 bars


  • 1 cup pumpkin puree (~½ can)
  • ¼ cup honey
  • ¼ cup almond butter
  • ¾ cup brown sugar
  • ½ tsp vanilla
  • ½ tsp salt
  • ½ tsp nutmeg
  • ¾ tsp cinnamon
  • ½ cup flaxseed meal
  • 2¼ cup rolled oats (~0.5-0.6 lbs)
  • ½ cup walnuts, loosely chopped
  • ½ cup pumpkin seeds
  • ½ cup cranberries
  • ¼ cup semisweet chocolate chips


  1. Preheat the oven to 325°F.
  2. Mix all the ingredients together. (note: it’s easier to mix the wet ingredients first and then mix in the dry ingredients)
  3. Transfer mixture to a medium cookie pan lined with parchment paper and press down to flatten evenly across pan.
  4. Bake for 20-25 minutes. (for crunchier granola bars, bake for longer period of time)
  5. Cool and cut into bars.

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