Pumpkin Almond Chocolate Granola Bars Gluten Free
Get ready to fall in love with these Pumpkin Almond Chocolate Granola Bars, a gluten-free snack that perfectly balances wholesome nutrition with irresistible flavor. Packed with hearty rolled oats, creamy almond butter, and sweet pumpkin puree, these bars are naturally sweetened with honey or maple syrup and feature crunchy almonds, nutrient-rich chia seeds, and a warm hint of pumpkin pie spice. Dark chocolate chips add a touch of indulgence, while ground flaxseed ensures a boost of fiber and omega-3s. Easy to prepare in just 15 minutes of hands-on time, these chewy granola bars are baked to golden perfection, making them the ultimate on-the-go treat or midday energy boost. Whether you’re looking for a gluten-free snack or a satisfying fall-inspired recipe, these delicious homemade granola bars won’t disappoint!
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Recipe Information
Ingredients
- 2 cups rolled oats (certified gluten-free)
- 1 cup pumpkin puree (unsweetened)
- 1 cup almond butter (natural, unsweetened)
- 0.5 cup honey or maple syrup
- 0.5 cup chopped almonds
- 0.5 cup dark chocolate chips (gluten-free)
- 0.25 cup ground flaxseed
- 2 tablespoons chia seeds
- 1 teaspoon pumpkin pie spice
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (160°C). Line an 8-inch square baking pan with parchment paper, allowing the paper to hang over the edges for easy removal later.
In a large mixing bowl, combine the rolled oats, chopped almonds, ground flaxseed, chia seeds, pumpkin pie spice, and salt. Stir until evenly distributed.
In a separate mixing bowl, whisk together the pumpkin puree, almond butter, honey or maple syrup, and vanilla extract until smooth and well combined.
Pour the wet ingredients over the dry ingredients and mix thoroughly using a spatula or wooden spoon. Make sure the oats are evenly coated and the mixture is sticky.
Fold in the dark chocolate chips gently to evenly distribute them throughout the mixture.
Transfer the mixture into the prepared baking pan. Use the back of a spatula or your hands to press the mixture firmly and evenly into the pan.
Bake in the preheated oven for 22–25 minutes, or until the edges are golden brown. Be careful not to overbake, as this can make the bars too dry.
Remove the pan from the oven and let it cool completely on a wire rack. This step is crucial to ensure the bars set properly.
Once cooled, use the parchment paper overhang to lift the granola out of the pan. Place it on a cutting board and cut it into 12 equal-sized bars.
Store the bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. You can also freeze them for longer storage.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.5 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
