Pumpkin Granola Bars

3.4 of 5 (23)
editors choice
Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 87.4
  • Total Fat: 5.4 g
  • Cholesterol: 11.3 mg
  • Sodium: 16.0 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.1 g

View full nutritional breakdown of Pumpkin Granola Bars calories by ingredient


The pumpkin and control over the ingredients makes this really nutritious for you--no processed bars from a box! The pumpkin and control over the ingredients makes this really nutritious for you--no processed bars from a box!
Number of Servings: 30


    3/4 cup canned pumpkin
    1 egg
    1/4 cup butter at room temperature
    1/4 cup honey
    2 tbsp molasses
    2 cup rolled oats
    1/2 cup sunflower seeds
    1/2 cup chopped walnuts
    2 tbsp shredded, unsweetened coconut
    1/4 cup wheat germ
    1/2 tsp ground cinnamon


Blend the pumpkin, egg, butter, honey, and molasses in a mixing bowl or food processor.
Add the oats, sunflower seeds, nuts, coconut, wheat germ, and cinnamon, mix well.
Spread this mixture into a lightly greased 15 1/2-by-10 1/2-inch jelly-roll pan.
Bake in a 350*F oven for 40 minutes or until golden brown. While still warm, cut into 3-by-1 1/2-inch bars.
For very crisp bars, remove from pan to wire rack and cool completely.
Makes about 30 bars.

Number of Servings: 30

Recipe submitted by SparkPeople user SKINNY1DAY.

TAGS:  Snacks | Kids | Kids Snacks |

Member Ratings For This Recipe

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    Very Good
    5 of 5 people found this review helpful
    I love these! Yummy--I think I wanted some healthy baked goods! I added just a few raisins--craisins would be great, too. This is something you could enjoy tweaking, and it would be good, and different each time! - 3/29/08

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    5 of 7 people found this review helpful
    I'd substitute apple sauce for some of the butter, splenda for the honey, and I'd have a great snack for my diabetic father in law. He loves nutty, healthy stuff! - 3/26/08

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    4 of 4 people found this review helpful
    We love this recipe and found that the sweetness is just right as is. I make them in a 9x9 pan so that they are thicker and adjust the size accordingly. Thank you for sharing! (I did add 1/2 tsp vanilla, but did not change anything else.) - 3/10/10

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    4 of 4 people found this review helpful
    Not sure what happened but they didn't turn out well for me. Very bland, and didn't quite fill the jelly roll pan I used - If you make these, watch them closely and use a smaller pan? - 4/1/08

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    3 of 3 people found this review helpful
    I used a cooked apple (peel, chop and microwave for 1 min on high), raisins (rinsed in warm water) and sliced almonds, but no coconut. In lieu of molasses I had no-sugar Syrup by ED Smith and fresh Ontario honey. Next time I would make it in a 9x9 pan instead and only bake it for 30 mins. - 1/25/10