These vegan, gluten-free Pumpkin & Cranberry Granola Bars have a whole lot of wonder about them, and I’ve fallen for them bite after spice-filled bite.
Sweet.
Chewy.
Spiced.
Pumpkin-y.
Seeded.
Addictive.
De.li.cious.
To be honest, I initially thought this recipe was a flop. Not because of flavor, but because the pumpkin purée created a softer granola bar, and I had been hoping for a firmer, denser bar. Well, it appears that the granola bar’s and my wires were crossed, because a quick transfer from refrigerator to freezer transformed these bars from good to blog-worthy. Storing the bars in the freezer offers them the opportunity to reach their chewy potential, and they’re unstoppable in these cooler conditions.
To make these pumpkin and cranberry granola bars, you’ll add oats, buckwheat groats, dried cranberries, raisins, pepitas, chia seeds, hemp seeds, and pumpkin pie spice to a large mixing bowl. Then, you’ll whisk together almond butter, brown rice syrup, pumpkin purée, pure maple syrup, and vanilla extract over the stove, and pour that sweet, buttery deliciousness over the dry ingredients. After a few easy, breezy stirs, you’ll turn the mixture out onto a pan and press it into one large granola bar. The bar sets in the freezer for a bit, and then you’ll slice it into squares or rectangles — your choice — before enjoying.
Pumpkin & Cranberry Granola Bars
Ingredients
- 2 cups rolled oats
- 1/2 cup raw buckwheat groats
- 1/2 cup dried cranberries
- 1/4 cup raisins
- 1/4 cup pepitas
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 1/2 tablespoon pumpkin pie spice
- 1/3 cup almond butter
- 1/2 cup brown rice syrup
- 1/4 cup pumpkin puree
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
Instructions
- Line a baking pan with parchment paper.
- Add the rolled oats, buckwheat groats, cranberries, raisins, pepitas, chia seeds, hemp seeds, and pumpkin pie spice to a large mixing bowl.
- Add the almond butter, brown rice syrup, pumpkin puree, maple syrup, and vanilla extract to a medium sauce pan. Heat over low and whisk together until all ingredients are incorporated (about 3-5 minutes).
- Pour the almond butter mixture over the dry ingredients and gently stir together.
- Turn out the mixture onto the baking sheet and use a spatula or your hands to spread the mixture out evenly into a 1/2-inch thickness.
- Cover the top of the pressed-out granola mixture with a piece of parchment paper and use a rolling pin to compact the mixture by rolling it back and forth over the parchment paper. Discard the top sheet of parchment paper.
- Pop the pan in the freezer for 1 1/2 hours to set.
- Gently lift the granola bar out of the pan and place on a cutting board. Slice the large bar into smaller bars. Transfer the bars to an airtight container and return the container to the freezer for another hour before enjoying.
- Store the bars in the freezer.
Notes
I love making homemade granola bars! I will totally be trying this recipe ;-) YUM
Thanks so much, Michele! Homemade granola bars are the best! I used to think they’d be too complicated to make, but they’re so simple to throw together. I hope you enjoy this recipe :)
Chewy granola bars are my favorite! These look delicious. :) Where can I find buckwheat groats?
Thanks, Meredith! You can find them in the bulk section at Whole Foods and other health food stores. I’ve also purchased them through Amazon before! They’re an amazing superfood, and add this awesome pop of crunch to granola bars!
Homemade granola bars are too good. After the first time I made a batch, I’ve literally never bought another granola bar. These look so creamy. I love that about using the maple syrup! Great recipe! I just may have to whip these up for my work Halloween party! :)
Thanks for commenting, Karen! I swear, once you go homemade, you don’t go back! Pure maple syrup is the best; so caramel-y and sweet. I hope you enjoy the recipe!
These look delicious! Not familiar with Rice Syrup…what aisle would I find that in?
I’m not sure about other grocery stores, but in Whole Foods it’s right near the honey, maple syrup, and agave nectar. Hope this helps!
I have enjoyed making my own healthy granola & granola bars for a while now, and was happy to find another new recipe to add to my collection, especially a no-bake one! These bars are so delicious and full of nutritious ingredients, my husband and I LOVED them! Used sunflower seed butter in place of the almond butter, and they turned out great. Love the extra nutty flavor and crunch from the buckwheat groats, I will definitely be making these again after we devour the first batch!
Hi, Tracy! I’m so, so happy to hear that you and your husband enjoyed these granola bars! I love the idea of using sunflower seed butter, so I’ll have to try that substitution the next time I make them. Aren’t buckwheat groats so great?! They really do add a little something special to granola bars so I tend to add them to in whenever I can. Thanks for taking the time to share your feedback!
I like the simplicity of this recipe. I added a lot more honey then the recipe calls for, but overall it’s fantastic!