Perfect for on-the-go, these chewy granola bars are full of warm pumpkin spices and just the right amount of chocolate.
In this Post: Everything you need for Pumpkin Chocolate Chip Bars
I love snacks, pumpkin, and chocolate so it is no surprise I found a way to combine them all into one delicious bite. After a recent trip to a big box store looking for snacks, I made the mistake of reading the ingredient labels and couldn’t find a single one without corn syrup, modified food starch or a million other bizarre words I couldn’t pronounce. :)
My husband packs a lunch for work every day and my two year old is hungry around the clock so I love having a healthy, homemade sweet treat around the house that is ready to go when they need it. The little creature growing inside of me is also hungry all the time so I like stashing these in my car or diaper bag so that I don’t have to rely on over priced store bought snacks or the $3.00 Luna Bar I recently purchased at my gym after a post-workout dizzy spell. (Whoops!)
What have you been adding pumpkin to lately?? I’d love to hear from you!
Pumpkin Chocolate Chip Bars
Ingredients
- 2 cups oats (old fashioned or quick cooking)
- ½ cup chopped walnuts
- ½ cup flax seed meal
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup pure pumpkin
- ½ cup unsweetened applesauce
- ½ cup honey
- 1 teaspoon vanilla
- ½ cup chocolate chips
Instructions
- Pre-heat oven to 350 degrees and spray an 8 x 8 baking pan with non-stick cooking spray.
- In a large bowl, stir together dry ingredients: oats through ground cloves.
- In a medium bowl, whisk wet ingredients: pumpkin through vanilla. Slowly add the wet ingredients to the dry ingredients and mix until combined.
- Stir chocolate chips into the mixture then pour into prepared baking pan. Bake for 25 minutes or until lightly browned.
- Let bars cool completely before slicing.
I plan to make your quinoa chocolate chip granola bars or the pumpkin chocolate chip bars for my retreat 13-15 May. I wan5 to do ahead if possible. So could I freeze them after I make them??? In Saran Wrap ?
Thanks!
Eileen 🙏🙏🌈🌈🙃✨😊
Yes you could!
Made these tonight! So good, thank you!
I’m so glad you liked them Kristy!
Do these need to be refrigerated after baking? Or could they be shelf stable for a few days? Thanks!!
Hi Krissy – They are pretty shelf stable since they don’t contain eggs or dairy but they will certainly stay fresher, longer in the fridge. You should be fine for a few days wrapped in plastic though!
Thank you so so much, my friend. I am just starting to get to my computer for a few minutes a day so I wanted to tell you again how much I appreciate you posting this recipe on my blog. You are a true friend. xoxo- K
I just found your website and I am so excited. I have a son that is allergic to Dairy, Soy and Eggs so I am constantly seeking new recipes that I can make without those ingredients that resemble food that everyone eats!
Oh good I’m glad you found me!!!
HI Liz, I am trying to be gluten free and don’t know ( yet) a lot about what I can and can’t eat. Are these GF?
Hi Debbie! Yes these are gluten free!! Let me know if you have any other questions!!
Hi Liz!
Made these last night!!! AMAZING!! So delicious and easy!! I also made your pumpkin espresso brownies. AWESOME!!!
Oh good I’m so glad you enjoyed these Katie!! Let me know if you try anything else!!
I can’t wait to try this! I love homemade granola/protein bars. They’re so much better than store bought!
Thank you Kirsten!! I hope you enjoy these!!
Hey, Liz~just tried to look at this recipe and it is not there! Am I missing something?
Hi Reji – Sorry for the confusion. My friend’s website crashed today (and yes, all while she’s in the hospital!) so I ended up posting the recipe on my website instead. It’s now live – sorry for the delay!