Pumpkin Peanut Butter Granola Bars

Hello friends! Quick disclaimer: I came up with this recipe in summer and wanted to ‘save it’ for pumpkin season, but re-take better photos. Photos never happened, but here’s the recipe regardless, with a few mediocre pics! I still wanted to share the recipe, because these easy and scrumptious homemade pumpkin peanut butter granola bars are worth whipping up.


Now, if you’re not into pumpkin spice, fear not. These are not pumpkin spice-y. In fact, the pumpkin flavor is pretty subtle.

Rather than act as the main showboat of the recipe, pumpkin acts as a binder for these granola bars and ensures they stay nice and moist and chewy (the way granola bars should be, in my opinion).

vegan gluten free peanut butter pumpkin oatmeal bars

When paired with your favorite nut butter (I used peanut, but use whatever suits your fancy), a splash of maple syrup, and a sprinkle of salt, you’ve got a satisfying, sweet-and-savory way to mix up your snack game.

Best of all: these bars take just minutes to throw together, contain only a handful of ingredients you probably have on hand already, and can act as the perfect vehicle to use up that little random extra bit of canned pumpkin you always have leftover after making pumpkin bread, muffins, or waffles.

If you’re feeling extra funky, you can even add chocolate chips. That sounds like a really wild time to me.

vegan peanut butter pumpkin oatmeal bars

These easy and fast pumpkin peanut butter granola bars will have Quaker Chewy Bars – wait for it – quaking (okay sorry, couldn’t resist the pun).

I hope you make these and I hope you love them! If you do, comment below, or hit me up on Twitter or Insta.

Happy fall-is-coming season, friends!

Pumpkin Peanut Butter Granola Bars

Active Time:  5 minutes
Bake Time: about 15-20 minutes
Servings: Approximately 4. Or 2 if you’re hangry, like I was.


  • 2 cups rolled oats
  • 1/3 cup peanut butter (can sub almond or other nut butter)
  • 1/4 cup maple syrup
  • 1/4 cup canned pumpkin puree
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 teaspoon salt
  • 1/4 cup chocolate chips or chopped dark chocolate (optional)


1. Preheat oven to 300 degrees Farenheit. Prepare a 8×8 pan by lining with parchment paper or a grease with smidge of melted vegan butter or oil.

2. In a large bowl, whisk together peanut butter, syrup, and pumpkin puree. If your peanut butter is not drippy or you store it in the refrigerator, you may want to soften it for a bit in the microwave for ~30 seconds before whisking in syrup and pumpkin.

3. Add oats, cinnamon, and salt to the bowl and toss until oats are evenly coated.

4. Press oats into prepared pan, packing into the pan into one even layer.

5. Bake for 10-15 minutes, until edges are slightly golden brown.

6. Allow to cool completely before slicing, then store in an airtight container in the refrigerator or freezer.

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