Chewy Pumpkin Granola Bars with Flax and Seeds
Soft, cake-like granola bars loaded with pumpkin puree, warm spices, and a mix of oats, seeds, and gluten-free flours. The combination of molasses and honey creates a chewy texture while ground flax and xanthan gum bind everything together. Perfect for fall breakfasts, lunchbox snacks, or afternoon pick-me-ups. This version avoids refined sugar and uses nutrient-dense ingredients like sunflower and pumpkin seeds, making it heartier than typical granola bars.
Ingredients
- 2 cup rolled oats
- ½ cup light brown sugar, packed
- ¼ cup ground flax seed meal
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup sorghum flour, sweetbrown rice flour3/4 cupgluten-free
less nutty flavor
- ¼ cup potato flourbrown rice flour3/4 cupgluten-free
less nutty flavor
- ½ teaspoon xanthan gum
- ½ cup sunflower seeds
- 1 cup pumpkin puree, canned
- 1 large egg, beatenflax egg (1.5 tbsp ground flax + 3 tbsp water)1:1.5binder
vegan substitute, slightly denser
Full guide → - ¼ cup molasses, unsulfured
- ¼ cup honey
- 1 teaspoon vanilla extract
- ⅓ cup coconut oil, melted
- ¼ cup pumpkin seeds, roasted
Instructions
- 1
Preheat oven to 350F. Grease an 11-by-9-inch baking dish with coconut oil or spray.
- 2
In a large mixing bowl, combine oats, brown sugar, ground flax, cinnamon, ginger, nutmeg, salt, flours, xanthan gum, and sunflower seeds.
- 3
In another bowl, whisk together pumpkin puree, egg, molasses, honey, vanilla extract, and melted coconut oil until smooth.
- 4
Pour wet ingredients into dry ingredients and stir until well combined.
- 5
Spread mixture evenly into the baking dish using a rubber spatula. Sprinkle pumpkin seeds over top and press lightly.
- 6
Bake until lightly browned and edges start to pull away from sides, about 25-30 minutes.
- 7
Cool in pan for 5 minutes, then cut into bars. Transfer to a wire rack and cool completely before storing.
Tips
Don't overbake. These bars firm up as they cool, so remove them when the edges just begin to pull away from the dish to maintain chewiness.
Press the mixture firmly and evenly into the pan for uniform bars. A damp rubber spatula makes spreading easier without sticking.
Toast your own pumpkin seeds if using raw ones for better flavor and texture. Roasted seeds add a subtle crunch and nuttiness.
Good to Know
Keep in an airtight container at room temperature for up to 5 days. Store in the freezer for up to 3 months wrapped individually.
Prepare through step 4 up to 4 hours ahead. Cover and refrigerate the unbaked mixture, then spread and bake as directed.
Serve at room temperature as a snack or light breakfast. Pair with coffee, tea, or milk.
Common Mistakes
Overbaking causes dry, crumbly bars; remove when edges pull away slightly for chewy texture.
Undermixing dry and wet ingredients leaves pockets of flour; stir until no streaks remain.
Skipping the cooling time makes bars fragile when cutting; wait 5 minutes in the pan before cutting.
Substitutions
Gluten-Free Swaps
General Alternatives
vegan substitute, slightly denser
Full guide →FAQ
Can I make these without xanthan gum?
Yes, replace with 1/2 tsp ground psyllium husk or cornstarch. The texture will be slightly less chewy. Alternatively, use an extra egg or 2 tbsp ground flax mixed with 5 tbsp water as a binder.
How long do these keep at room temperature?
Stored in an airtight container, these bars stay fresh and chewy for 5 days. Beyond that, they may dry out slightly but remain safe. Freeze for longer storage up to 3 months.
Can I substitute the gluten-free flours with all-purpose flour?
Yes, use 1 cup all-purpose flour total and omit the xanthan gum. This creates a more traditional cake-like texture. The bars may be slightly less chewy but still moist and flavorful.