Gluten-Free Pumpkin Date Bars


These delicious pumpkin date bars are gluten free! They are a good source of protein and a great snack for work, school, and more!

Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
16 bars


  • 3 cups gluten-free rolled oats

  • 1 cup chopped, pitted dates

  • 1 cup chopped hazelnuts

  • ½ cup chopped almonds

  • ½ cup raisins

  • ½ cup dried cranberries

  • ½ cup coarsely chopped gluten-free pretzels

  • 3 tablespoons chia seeds

  • cup water

  • ½ cup ground flax seeds

  • 1 cup pumpkin puree

  • 2 ripe bananas, mashed

  • 2 tablespoons honey


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a large cookie sheet with parchment paper.

  2. Gently mix oats, dates, hazelnuts, almonds, raisins, cranberries, pretzels, and chia seeds in a large bowl.

  3. Mix water and flax seeds together in a small bowl. Let stand until thickened, about 5 minutes.

  4. Mix pumpkin puree, bananas, and honey together in a medium bowl. Gently mix into the oat mixture until soft and evenly combined. Spread onto the cookie sheet in an even 1/2-inch layer.

  5. Bake in the preheated oven until browned but still slightly gooey, 25 to 33 minutes. Let cool before cutting into bars.

Nutrition Facts (per serving)

242 Calories
10g Fat
37g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 242
% Daily Value *
Total Fat 10g 12%
Saturated Fat 1g 5%
Sodium 86mg 4%
Total Carbohydrate 37g 13%
Dietary Fiber 7g 24%
Total Sugars 16g
Protein 6g
Vitamin C 3mg 15%
Calcium 60mg 5%
Iron 2mg 12%
Potassium 352mg 7%

* 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.