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Pumpkin, Pecan & Chocolate Granola Bars

Deliciously soft & chewy, chocolate drizzled pumpkin & pecan granola bars. Vegan, gluten free & perfect for Fall!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snacks
Cuisine: gluten-free, oil-free, vegan
Servings: 10 bars
Calories: 240kcal
Author: Melanie McDonald

Ingredients

Dry ingredients

  • 180g | 2 cups rolled oats
  • 3 tablespoons ground flax seeds (you could sub these for chia seeds)
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin spice (see recipe notes)
  • 40g | 1/3 cup pecan nuts , chopped
  • 3 tablespoons coconut sugar (any other granulated sugar will also work)

Wet ingredients

  • 4 tablespoons | ¼ cup cashew butter , or almond
  • 112g | ½ cup unsweetened pumpkin puree
  • 4 tablespoons | ¼ cup brown rice syrup (see recipe notes)
  • 1 tablespoon blackstrap molasses (if you don't have blackstrap molasses add an extra tablespoon of rice syrup instead)

For the chocolate drizzle

  • 90g | ½ cup dairy free chocolate chips
  • 2 tablespoons non dairy milk

Instructions

  • Preheat oven to 350°F
  • Line a 8 x 8 pan with baking parchment so it hangs over the sides.
  • Add all the dry ingredients EXCEPT the sugar to a large bowl and stir well.
  • Add all the wet ingredients and the sugar to a small saucepan.
  • Heat over a medium heat, stirring frequently until everything has melted and is well combined (this takes a couple of minutes).
  • Pour the liquid ingredients into the dry and stir really well.
  • Pour into your prepared tin and press down evenly all over.
  • Add to the preheated oven and bake for 20 minutes.
  • Remove and leave to cool in the tray for 30 minutes.
  • Cut into 10 pieces. A pizza cutter works very well for this.
  • Add the milk and chocolate chips to a small bowl and melt gently over a pan of simmering water or very carefully in the microwave.
  • Drizzle over the top of the bars and refrigerate until set.

Notes

If you want to make the granola bars nut free then omit the pecans and add 1/3 cup of extra oats or some pumpkin seeds to compensate. If you cannot get hold of rice syrup then agave nectar would be a good substitute. Also in the UK Golden Syrup would work. If you use any of these substitutions I would omit the sugar from the recipe as they are all sweeter than rice syrup.
If you cannot get Pumpkin Pie Spice where you are, it is very simple to make yourself and great for adding to all sorts of baked goods like apple pies or cakes. Here is a very simple recipe which uses the same ingredients as my pumpkin pie spice and you probably already have the spices in your store cupboard. These granola bars are best stored in an air tight container in the fridge. They will keep for a couple of weeks that way.

Nutrition

Serving: 1bar | Calories: 240kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10.5g | Sodium: 135mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1000IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 2mg