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You are here: Home / Food / Pumpkin Spice Granola Bars

by Stacy  50 Comments

Pumpkin Spice Granola Bars

I love granola. I do not, however, love hugging trees. I like to look at them and have them in my yard, but I don’t enjoy wrapping my arms around them. They’re pokey. So, the moral of the story is…you can love granola without hugging a tree. Amen.

If you love granola, you have to love granola bars. It’s just the natural progression of things. It makes sense. If you love pumpkin AND you love granola bars then it also makes sense that you would love pumpkin granola bars. See how it works? If you love pumpkin and you love fried pickles, chances are you would love pumpkin fried pickles. No, wait – that does not work. Just cancel out my entire train of logical thinking.

Granola batter

I whipped these up using some pumpkin I had in the refrigerator. I used part of the can to make Pumpkin Syrup and one should never let the rest of the can go to waste. The batter is stiff and a bit hard to stir but persevere…oh, and you might accidentally stir some out onto the counter. Pick it up when no one is looking and put it back into the bowl. *Cough*

Pumpkin Spice Granola Bars

You’ll have to pack the mixture down into the pan. Trying to use a stirring spoon isn’t really helpful. I just wet down my washed hands a bit and use them to pack it into the pan. Worked like a charm.

The pecans are a nice touch in this recipe, but if you hate pecans then leave them out…or substitute a nut you do like. We’re equal opportunity nut lovers in this house.

Also, if your husband is fasting chocolate as a sacrifice while he prays over our country, then you might not want to add chocolate chips to the recipe…or you can “accidentally” forget and add them anyway so that you can eat the whole pan by yourself. *Cough* Sorry, God.

Granola bars NEED coffee

Since this recipe uses flour, the texture of the bars is a bit more like a dense Baked Oatmeal or an Oatmeal Raisin Cookie…and really, how can you go wrong with something like that?

Put them on one of your pretty china plates while you eat them…enjoy your coffee. And pray for forgiveness for using chocolate. I said I was sorry.  Sheesh.

Pumpkin Spice Granola Bars

  • 2 cups rolled oats
  • 1 cup white wheat flour
  • ½ teaspoon baking powder
  • ½ cup chocolate chips
  • ½ cup raisins
  • ¼ cup chopped pecans
  • ½ cup sucanat/brown sugar
  • 1 teaspoon Pumpkin Pie Spice
  • 1 tablespoon vanilla
  • 1 cup canned pumpkin
  • 1 egg
  • ½ cup sour cream
  1. Grease a 9×13 baking pan.
  2. Preheat oven to 350 degrees.
  3. In a mixing bowl, combine oats, flour, baking powder, chocolate chips, raisins, nuts, sucanat/brown sugar, and pumpkin pie spice. Stir.
  4. Add egg, sour cream, pumpkin, and vanilla. Stir until combined. It will be stiff.
  5. Pack down into pan using damp hands.
  6. Bake for 15-20 minutes or until browned to your desire.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. CHolly says

    January 26, 2016 at 7:52 pm

    Great recipe. I actually ‘doctored’ it a bit.
    First, I don’t tend to keep sour cream in my kitchen so I used plain yoghurt instead.
    Second, I have a preference for a granola bar more like a kind bar than the cake texture so I completely omitted the flour. I did however grind up a 1/2 cup of the listed rolled oats though. Also to keep it from being crumbly I wanted to use a liquid sweetener instead of the dry so I used maple syrup instead of sugar.
    I will definitely make it again

    Reply
    • Stacy says

      January 27, 2016 at 1:38 pm

      So, you just made your own recipe! 🙂 Way to go! Glad I helped inspire you.

      Reply
  2. TheBajanvegan says

    March 13, 2015 at 7:09 pm

    Hi Stacy
    I tried these and they are great…my 8-year-old and I made them together. I substituted yoghurt for the sour cream and used flax seed instead of using egg (1tbsp flax + 3 tbsp water). I also steamed and then crushed pumpkin instead of using the canned type.

    Reply
    • Stacy says

      March 13, 2015 at 8:21 pm

      I love using flax! 🙂 It’s super yummy.

      Reply
  3. Jenny says

    July 31, 2014 at 12:18 am

    It was a cold summer day today, and I NEEDED pumpkin spice, but had no pumpkin.

    I boiled a sweet potato and mashed it up instead. After the dry ingredients were mixed, I noticed that I was out of eggs. Then it started raining harder and I decided against running to the store.

    As I pulled them from the oven, I realized that I had forgotten to add the sugar.

    Even with these scatterbrain errors of mine, they were delicious.

    Next time I’ll try to follow the recipe accurately!

    Reply
  4. Amber Ramirez-Hoffman says

    April 29, 2014 at 1:56 pm

    Hi Stacy, these look delicious. Do you have any idea what the calorie count is per bar? Thanks

    Reply
    • Stacy says

      May 6, 2014 at 9:14 pm

      No – I don’t do calorie counting…but I have some friends who calculate easily using My Fitness Pal. 🙂 Hope that helps!

      Reply
  5. Crystal B. says

    March 18, 2014 at 8:12 am

    Stacey, I’d like to try this, but what can you use for a substitute for sour cream? I have to do dairy free in my home. Thanks!

    Reply
    • Stacy says

      March 19, 2014 at 4:07 pm

      I would try almond milk or soy yogurt.

      Reply
  6. Jessica says

    October 14, 2013 at 9:14 pm

    Can you omit or substitute the eggs? I’d like to make these vegan.

    Reply
    • Stacy says

      October 15, 2013 at 6:18 am

      I have never tried that.

      Reply
  7. Celia says

    October 3, 2013 at 7:17 am

    Can quick oats be used?

    Reply
    • Stacy says

      October 3, 2013 at 2:51 pm

      Sure!

      Reply
  8. Cathleen says

    September 30, 2013 at 8:51 pm

    Just took them out of the oven! How long do we have to wait to EAT them??? Haha. It smells delicious in here!

    Reply
    • Stacy says

      September 30, 2013 at 9:26 pm

      Dig in!

      Reply
  9. TL Marchand says

    September 24, 2013 at 5:03 pm

    I substituted sour cream with non-fat plain greek yogurt, omitted the chocolate chips and raisins, and added cinnamon and clove to the recipe. It’s great!

    Reply
    • Stacy says

      September 24, 2013 at 9:32 pm

      I’m so glad!

      Reply
  10. Andraya says

    September 23, 2013 at 2:05 pm

    Could you use greek yogurt in place of the sour cream?

    Reply
    • Stacy says

      September 23, 2013 at 3:05 pm

      Sure! That’s a fabulous sub. 🙂

      Reply
  11. Tali says

    August 28, 2013 at 11:26 am

    I made these yesterday and my boyfriend who is not a pumpkin fan asked for a second batch. Thanks 🙂

    Reply
    • Stacy says

      August 28, 2013 at 2:20 pm

      SCORE! 🙂 Homemade for the win!

      Reply
      • Tali says

        August 29, 2013 at 1:32 pm

        My 9 year old who says the only thing good about pumpkin is pie tried one last night and said they are delicious! Thanks again for the recipe I will be making these a lot around here 🙂 I froze my batches as although they are good we don’t need to eat the whole pan at once 🙂 they taste just as good that way!

        Reply
        • Stacy says

          August 30, 2013 at 6:24 am

          Wow….we must eat a lot more than y’all. LOL One pan doesn’t last long here. 🙂

          Reply
          • Tali says

            September 7, 2013 at 4:14 pm

            If I don’t freeze them the whole pan would get eaten in one day. I freeze them to make sure they last a little longer. And my boyfriend says they taste just as good frozen 🙂

          • Stacy says

            September 8, 2013 at 8:28 am

            I should try that same method with chocolate syrup.

  12. Lauren says

    August 17, 2013 at 8:05 pm

    How do you store them? On the counter or fridge? Also, do they freeze well? I made a double batch, but my 2 yr old and 5 yr old ate half a pan already! 🙂 Giving some to a friend to share the love, and wanna freeze the rest. YUM!

    Reply
    • Stacy says

      August 18, 2013 at 12:20 pm

      I’ve never frozen granola bars. I’ve always just kept mine out at room temperature…that being said, they never last long here. I would refrigerate before I would freeze. 🙂

      Reply
  13. Helen says

    March 14, 2013 at 8:17 pm

    Yes Stacy, you are right, the flours are not the same between countries. My granola bars, now look like yours do in your picture. It was the addition of baking powder that made me think it must be plain flour. When I looked on the net, at baking sites with this information, it’s not the same between countries.
    If the girls in Oz, stick to SR Flour, it will turn out for them. They may not need to add the additonal baking powder, but I did when I made it.

    Reply
    • Stacy says

      March 15, 2013 at 8:14 am

      That is SO strange. You’d think flour would be universal. Oh well…I’m glad you figured it out and shared it here! 🙂

      Reply
    • atexaninfinlandinoz says

      September 1, 2013 at 2:00 am

      Hi Thanks Helen, I am a Texan living in Oz and I figured the flour would be the same, so thank you for your comment and help

      Reply
  14. Helen says

    March 13, 2013 at 4:13 am

    Hi Stacy,
    We adore these. Thank you so much for a great recipe. You may wish to note for Australian readers that the best flour to use is Self Raising Flour. The first time I made them, I used plain. We still ate them, as the flavour was delicious.
    Today I made them again and used Self Raising Flour, and they are fabulous.
    They are also lovely with some dried apricot added if you don’t have enough of other fruit!
    Love the new look to your site. Congratulations!

    Reply
    • Stacy says

      March 13, 2013 at 8:25 am

      I didn’t use self rising flour in them. 😉 I’m glad you like them!!! I just used white wheat flour and that’s why I have the addition of baking powder. Self-rising flour already has baking powder in it…at least here in the States. Maybe it’s different there?

      Reply
  15. Rebekah says

    November 14, 2012 at 12:30 pm

    I am an avid fan of home-made granola bars and I can’t wait to try your variation!! Can I leave the office and pretend to be sick for the rest of the afternoon?? [Insert “Sorry Lord”] – seeee… we all need to say Sorry every now and again…

    Reply
    • Stacy says

      November 14, 2012 at 1:54 pm

      You are sick…sick for granola bars! It totally works.

      Reply
  16. Brooke says

    November 13, 2012 at 7:10 pm

    One way to make this recipe GLUTEN FREE: For the 1 C. of flour use one cup of all purpose gluten free flour. I used 1 C. of Bob’s Redmill All Purpose because that is what I had on hand. But I think millet or sourghum would work well too. Try whatever you have on hand. Except do not use Tapioca all by it self or it might be like rubber. 🙂 Also, add 1/2 teaspoon of xanthum gum. I actually just pulled ours out of the oven and they turn out great. They are staying together well which is one of the major problems you have to over come when trying gluten free. I hope this helps!

    Reply
    • Stacy says

      November 13, 2012 at 7:14 pm

      Thanks Brooke!!!

      Reply
  17. Brooke says

    November 13, 2012 at 6:20 pm

    Stacey I made a double batch! I am going to freeze half of it, I can not wait to try it. I also modified the recipe to be gluten free…we shall see. 🙂 Thank you for sharing this!

    Reply
    • Stacy says

      November 13, 2012 at 7:01 pm

      If you don’t mind, could you come back and leave your gluten free notes here in the comments so that everyone can see them? Thanks! 🙂 It’s a big help to my readers and I appreciate it!

      Reply
  18. Loni Gofran says

    November 13, 2012 at 10:54 am

    oh, I have a pumpkin to roast and puree today and I was thinking I’d make these instead of our typical granola bars since pumpkin is one of the 3 fruits my husband can have (I guess it’s a gourd though actually, huh?),- until I got to the line about there being flour in it. I may have to try it with rice flour instead.

    Reply
    • Stacy says

      November 13, 2012 at 2:37 pm

      Let us know how it works out, Loni! I always love your experiments! 🙂

      Reply
  19. Laura P. says

    November 13, 2012 at 9:10 am

    Yummy!

    Reply
    • Stacy says

      November 13, 2012 at 3:31 pm

      In the tummy…

      Reply
  20. Kristen Gonzales says

    November 13, 2012 at 9:05 am

    I will be making these this week! They look amazing!

    Thank you Stacy for another wonderful dish…(we are making the Moroccan Chicken tonight)…=)

    Reply
    • Stacy says

      November 13, 2012 at 3:32 pm

      I hope you love them both! 🙂

      Reply
  21. Tara H says

    November 13, 2012 at 8:48 am

    I have these in the oven as I type this! I had to use white chocolate chips though because I’m out of regular. I’m looking forward to tasting it. I’m about to find me a pumpkin latte recipe to make for me to drink with it.

    Reply
    • Stacy says

      November 13, 2012 at 3:45 pm

      Dude…I’m nervous. Did you like them?

      Reply
      • Tara H says

        November 13, 2012 at 4:08 pm

        So really, last night I was thinking that I really wanted some baked oatmeal then I get up this moning and read this post!! It was definitely God saying that I should have some! 🙂 You said that the consistency was similar to baked oatmeal…soooo…I HAD to try it! I LOVED it!! The white chocolate chips were wonderful in it but I’ll have to make more when I get some regular ones! My pumpkin latte was a flop (I was too lazy to get the blender out like a lot of recipes said) so I just ate more of the bars to make up for it!

        Reply
        • Stacy says

          November 13, 2012 at 4:13 pm

          That’s my kind of mess up…when you mess up and it involves MORE granola bars – well, I think that wasn’t a mess up at all. 😉

          Reply
  22. Denise says

    November 13, 2012 at 8:12 am

    This sounds delicious! I’ve never made granola, but am wondering if there is a way to make it without flour, or is that like the ‘glue’ that holds it together?

    Reply
    • Stacy says

      November 13, 2012 at 3:46 pm

      It just makes these a different consistency. You could try it without the flour, but they’re likely to be crumbly…but then just sock it into a bowl with some yogurt and magic will happen! 🙂

      Reply


Hello! I’m Stacy!

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