Here's to you pumpkin lovers! Makes a great autumn lunch box/on-the-go snack, and it's healthy enough. You can be pretty creative and mix and match ingredients that are in there (like adding raisins, cranberries, etc). These freeze really well!

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
25
Yield:
25 bars
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.

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  • Beat pumpkin puree, egg, butter, honey, and molasses together in a large bowl. Stir rolled oats, sunflower seeds, wheat germ, coconut, ground flax, orange zest, and cinnamon into the pumpkin mixture; spread into the prepared pan.

  • Bake in preheated oven until golden brown, about 40 minutes. Cut into bars while still warm.

Cook's Notes:

You can use chopped nuts in place of sunflower seeds, if you prefer.

Nutrition Facts

89 calories; protein 2.2g 4% DV; carbohydrates 11g 4% DV; fat 4.5g 7% DV; cholesterol 12.3mg 4% DV; sodium 35.6mg 1% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2019
I liked these a lot. They weren't too sweet (my teen thought more sweet would have been better). I followed the bones of the recipe but I increased the spices (1 t cinnamon 1 t pumpkin pie spice) plus 1/2 tsp salt. For the dry ingredients reduced the sunflower seeds to 1/4c and also added pumpkin seeds (1/4c) 1/4c sliced almonds 1/4 c chopped pecans 1/4c shredded coconut and 2 T ground chia seeds. Additionally I added 1/3 c dry cranberries and 1/3 c chocolate chips. Yummy! Thanks Hilarybear! Read More

Most helpful critical review

Rating: 2 stars
03/19/2015
These are very dry and bland. I am going to make them again and make some changes. Read More
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
03/19/2015
These are very dry and bland. I am going to make them again and make some changes. Read More
Rating: 4 stars
09/30/2017
Not bad though to be honest I don't taste the pumpkin much. I accidentally switched the amounts of flax seed and wheat germ but it still tastes fine. I added a cup of semi-sweet chocolate chips which was a good addition and substituted chopped pecans for the sunflower seeds. I'll probably make this again if I have pumpkin to use up but I may experiment with increasing the amount so I can actually taste it more. Read More
Rating: 5 stars
10/30/2016
Excellent. Delicious flavor - restaurant quality. We like thick heavy pancakes and these were perfect! We will definitely make these over and over again! Read More
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Rating: 4 stars
01/15/2017
I didn't have wheat germ and I left out the seeds so that my toddler could eat it. I think it's a great base recipe with a lot of ways to make it your own. I added more cinnamon 1/8 tsp allspice 1/8 tsp cloves and 1/4 c semisweet chocolate chips. Made the house smell delicious and were enjoyed by all members of the family. Thanks for sharing this recipe! Read More
Rating: 5 stars
01/14/2019
I liked these a lot. They weren't too sweet (my teen thought more sweet would have been better). I followed the bones of the recipe but I increased the spices (1 t cinnamon 1 t pumpkin pie spice) plus 1/2 tsp salt. For the dry ingredients reduced the sunflower seeds to 1/4c and also added pumpkin seeds (1/4c) 1/4c sliced almonds 1/4 c chopped pecans 1/4c shredded coconut and 2 T ground chia seeds. Additionally I added 1/3 c dry cranberries and 1/3 c chocolate chips. Yummy! Thanks Hilarybear! Read More