Chewy, tasty, and packed with fall flavor - these Pumpkin Banana Oat Granola Bars are the perfect Autumn go-to snack! Made with oats, pumpkin, and ripe banana, they're easy to whip up and great for tossing into lunchboxes or grabbing with your morning coffee.
Are you ready for PUMPKIN SEASON?! Not sure if you can tell but I most definitely am. It's already in full swing at our house, and my 3-year-old has already declared these chewy bars "lunchbox num nums." They're soft, chewy, just sweet enough, and loaded with fall flavor. Honestly, I've been keeping a stash in the fridge for myself, too - they're the perfect mid-morning bite with coffee!
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Why You'll Love These Pumpkin Banana Oat Granola Bars
If you're looking for an easy, simple, and delicious snack (for you or the kiddos!) these bars check ALL the boxes. Here's why they've quickly become a favorite in our house:
Make-ahead - they store beautifully in the fridge or freezer.
Chewy & satisfying - just like a classic granola bar, not crumbly or cake-like.
Fall flavors - Pumpkin puree, autumn spices, just *chef's kiss*.
Healthier snack - naturally sweetened with banana and a touch of maple syrup.
Kid-friendly & lunchbox ready - nut-free and school safe if you swap the peanut butter for sunflower butter!
Ingredients
- Quick cooking rolled oats - For the chewy base of the bars.
- Pumpkin puree - Yup, there's actual pumpkin in these. Make sure to grab pumpkin puree not pumpkin pie filling!
- Ripe bananas - adds natural sweetness and moisture. The riper the better!
- Nut/seed butter - almond, peanut, or sunflower butter. I used natural peanut butter.*
- Maple syrup or honey - your choice of natural sweetener!
- Coconut oil - to help bind the bars a smidge.
- Pumpkin pie spice + a pinch of cinnamon and nutmeg - gotta have 'em ๐.
- Raisins - for chewy bursts of sweetness (and to pique my daughter's interest!)
- Vanilla extract + pinch of sea salt
*Use sunflower seed butter for a nut-free, school-safe option!
๐ Full measurements and instructions are in the printable recipe card at the bottom of this post!
Variations and Add-Ons
Want to make these pumpkin banana oat granola bars your own? Try a few of these easy swaps and mix-ins to switch up the flavor and texture.
- Substitute dried cranberries for the raisins or add a tablespoon or two of currants for extra yums.
- Mix in a handful of pumpkin seeds or sunflower seeds for a little extra crunch.
- Sprinkle in some mini chocolate chips to really entice the kiddos!
- Instead of peanut butter use sunflower seed butter for a nut-free, school-safe option.
Tips and Tricks
A few simple tricks will help your granola bars turn out perfectly chewy and easy to slice every time!
- Press the mixture firmly into the pan so the bars hold together.
- Line the pan with parchment paper to lift the bars out easily.
- For extra chewy bars, don't overbake - pull them as soon as the edges set.
- After cooking, chill them in the fridge before slicing for clean, even edges.
Make Ahead
These pumpkin banana oat granola bars are perfect for prepping in advance so you always have a snack ready to go.
- Double the batch and freeze half for later.
- Slice and wrap bars individually so they're easy to grab from the fridge or freezer.
- Pack into lunchboxes straight from the freezer - they'll be thawed and ready to eat by snack time.
Storage and Reheating
Keep these bars fresh and snack-ready with a few simple storage tips:
- Store in an airtight container in the fridge for up to 1 week.
- Freeze in a single layer, then transfer to a freezer bag. Thaw overnight or pop straight into a lunchbox to defrost by snack time.
Pumpkin Banana Oat Granola Bars
- Total Time: 30 minutes
- Yield: Makes 12 to 16 bars 1x
Description
These chewy Pumpkin Banana Oat Granola Bars are packed with cozy fall flavor. Made with oats, pumpkin puree, ripe banana, and a touch of maple syrup, they're the perfect grab-and-go snack for lunchboxes, busy mornings, or afternoon pick-me-ups.
Ingredients
- 2 ยฝ cups quick cooking rolled oats
- ยฝ teaspoon sea salt
- ยฝ teaspoon ground cinnamon
- ยผ teaspoon ground nutmeg
- ยผ teaspoon pumpkin pie spice
- 1 cup overripe bananas, mashed (about 2 medium bananas)
- ยผ cup peanut butter*
- ยผ cup maple syrup or honey
- 2 teaspoons vanilla extract
- 2 tablespoons coconut oil
- 1 cup pumpkin puree
- ยฝ cup raisins
Get Recipe Ingredients
Instructions
- Preheat oven to 350หF. Line 8X11 baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- In a large mixing bowl or standing mixer, stir together the oats, sea salt, cinnamon, nutmeg, and pumpkin pie spice.
- sing the paddle attachment or a large spoon, mix in the mashed bananas, peanut butter, maple syrup (or honey), vanilla extract, coconut oil, pumpkin puree, and raisins until well combined.ย
- Transfer the mixture to the prepared baking pan. Use a spatula to press it down firmly and evenly into the pan - this helps the bars hold together.
- Place on the center rack and bake for 20 to 25 minutes, until golden and set.
- Remove from heat and let cool completely in the pan before slicing. or best results, chill in the fridge for at least 1 hour before slicing into bars or squares.
Notes
Nut-free option:ย Swap the peanut butter for sunflower seed butter to make these bars completely nut-free and school-safe.
Press firmly:ย The more firmly you press the mixture into the pan, the better the bars will hold their shape once baked and cooled.
Cool completely:ย Don't skip chilling - it makes slicing much easier and keeps the bars chewy instead of crumbly.
Storage:ย Keep bars in the fridge for up to 1 week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
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