Pumpkin Granola Bars


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!

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
25 bars


  • ¾ cup pumpkin puree

  • 1 egg

  • ¼ cup room-temperature butter

  • ¼ cup honey

  • 3 tablespoons molasses

  • 2 cups rolled oats

  • ½ cup sunflower seeds

  • ¼ cup wheat germ

  • 2 tablespoons shredded unsweetened coconut

  • 2 teaspoons ground flax (Optional)

  • 1 tablespoon grated orange zest

  • ½ teaspoon ground cinnamon


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

  2. 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.

  3. 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 (per serving)

89 Calories
5g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 25
Calories 89
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 9%
Cholesterol 12mg 4%
Sodium 36mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 5%
Total Sugars 5g
Protein 2g
Vitamin C 1mg 4%
Calcium 16mg 1%
Iron 1mg 4%
Potassium 112mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.