This recipe doesn’t use the whole can of pumpkin, which means you’ll have some leftover. If you’re wondering what to do with the rest, check out our list of easy canned pumpkin recipes for ideas.

No-Bake Pumpkin Granola Bars Recipe

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No-Bake Pumpkin Granola Bars Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Oats – I use rolled oats, but you could use quick oats too. It doesn’t really matter because you’re not baking these.
• Pumpkin pie spice – With pumpkin pie spice, a little goes a long way. You could use a homemade version, but we use a store-bought one just to make this easier.
• Honey – Honey acts as a sweetener and a binder to keep the granola bars together.
• Peanut butter – This acts as a binder as well. Most no-bake bars use natural peanut butter because it’s thinner and has more oil, but we use regular peanut butter because it’s cheaper. I just microwave it to release the oils and thin it out.
• Canned pumpkin – You need 100% pumpkin puree, not pumpkin pie filling. Those aren’t the same ingredient.
• Vanilla – This adds a little sweetness to the granola bars. I prefer pure vanilla extract over imitation vanilla extract.
• Mini chocolate chips – These add a little sweetness and a nice texture to the soft granola bars. We also add them on top as a garnish.
• Chia seeds – These add a little texture and fiber. You could skip them, but I really love them.
• Pumpkin pie finishing sugar – This is an optional garnish, which adds a little extra sweetness.

How To Make No-Bake Pumpkin Granola Bars:

Add the oats into a large mixing bowl.

Add in the pumpkin pie spice.

Stir until the oats are coated in the pumpkin pie spice.

Taste one of the oats now. The flavor will change with the addition of the rest of the ingredients, but if you don’t taste any of the pumpkin spice now, or if you want that taste to be a little stronger, add more now.

Add in the honey.

If you have older honey that has crystallized, you can still use that. You just want to microwave it first, so it’s completely liquid before you add it in. If not, it’ll stay grainy and add an unwanted crunchy texture to the granola bars.

Measure the peanut butter into a measuring cup and microwave it for about 20 seconds until it’s thinned out and very easy to mix with a spoon.

Microwaving it helps to thin out regular peanut butter. If you use natural peanut butter, it’s already thin, so you don’t have to do this.

Pour the peanut butter into the bowl.

Add the pumpkin into the bowl.

Add in the pure vanilla extract.

Stir until all of the ingredients are combined.

If you did microwave the peanut butter and it’s warm, you want to stir the ingredients for long enough to cool down the peanut butter. If it stays warm, it’ll melt the chocolate chips.

Add in the mini chocolate chips.

Since you’ll cut these small, mini chocolate chips are better. You could use regular-size chocolate chips, but they take up so much room in the granola bars that it throws off the ratio.

Add in the chia seeds.

Stir until the chocolate chips and chia seeds are evenly distributed.

Line an 8- x 8-inch pan with parchment paper.

Pour the oat mixture into the pan.

Flatten it into an even layer using either your hands or the back of a spoon.

Sprinkle some mini chocolate chips and pumpkin pie finishing sugar on top as a garnish.

You don’t have to garnish them, but I think they look prettier if you do. If you add toppings, make sure you gently push them down with your hands so they get stuck into the granola bars. If you don’t, they’ll fall off.

Put the tray in the refrigerator for at least two hours. This will give it enough time to chill and hold its form.

Cut the mixture into 16 bars. Keep them in the fridge to help them hold their shape.

No-Bake Pumpkin Granola Bars: Frequently Asked Questions

More Easy Breakfast Ideas:

These are such an easy grab-and-go breakfast idea. It’s not our only one. Click that link for recipes and suggestions like make ahead breakfast empanadas, energy balls, and more.