Recipes over 5 years ago by Liz Adams

Healthy Pumpkin Chocolate Chip Granola Bars

Healthy Pumpkin Chocolate Chip Granola Bars
Anyone else feel an extra urge to bake as soon as the weather gets chilly? Last Friday my friend and I stayed in, drinking wine and making apple pies and it was pretty much my ideal night. I tried a new recipe this week and loved it so much I thought I would share it with all of you: healthy, homemade pumpkin chocolate chip granola bars. I’ve made my own granola a million times but have never actually tried making granola bars. I think it may be a frequent weekend activity from now on! They’re the perfect on-the-go breakfast or post-workout snack, and who doesn’t love a little pumpkin spice in October? 

Recipe: Pumpkin Chocolate Chip Granola Bars


  •  2 cups old-fashioned rolled oats (regular or gluten-free)
  •  1/2 cup chopped pecans
  •  2 tbsp chia seeds
  •  2 tsp pumpkin pie spice
  •  1/4 tsp salt
  •  1/2 cup pumpkin puree
  •  1/4 cup coconut oil, melted
  •  1/3 cup maple syrup
  •  1 tsp vanilla extract
  • 1/3 cup mini or regular chocolate chips (I used dark chocolate) 


  1. Pre-heat the oven to 350 degrees. Line an 8×8 pan with parchment paper and lightly coat the sides of the pan with cooking spray. 
  2. Mix together oats, pecans, chia seeds, pumpkin pie spice, and salt in a large bowl.
  3. In a smaller bowl, whisk together pumpkin, coconut oil, maple syrup, and vanilla extract. Pour wet ingredients into dry, and mix until dry ingredients are completely incorporated. Slowly fold in chocolate chips.
  4. Spoon granola mixture into prepared pan. Pack the granola into the pan, making sure it’s tight and compact by pressing it down into the pan.
  5. Bake for 20 minutes. Remove from the oven and cool for at least 10 minutes (they will be a little soft when you take them out). Once cooled, remove the bars by lifting the parchment paper out of the pan. Cut into squares (I actually froze mine for a few minutes before cutting, which made it easier for me). 
  6. These can be stored in an airtight container for 3 days, in the fridge for 1 week, or in the freezer for even longer. 

Happy Saturday!

— Carolyn

(Original recipe via Wholesomelicious.)