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Pumpkin Chocolate Chip Granola Bars with Essential Oil

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These pumpkin chocolate chip granola bars make a hearty and delicious snack or quick breakfast when you need something healthy on the go!


Pumpkin Chocolate Chip Granola Bars

  • Servings: Yield=12 granola bars
  • Difficulty: Easy
  • Print


  • 1 1/2 cups canned pumpkin puree
  • 1 tsp. vanilla
  • 1/4 cup maple syrup
  • 1 drop cinnamon essential oil
  • 1 drop clove essential oil
  • 2 cups rolled oats
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 1/2 cup chocolate chips
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds
  • 1/4 cup chia seeds
  • 1/4 tsp. sea salt
  • 1/2 Tbsp. pumpkin pie spice


  1. Preheat your oven to 350 degrees fahrenheit. Lightly grease an 8.5″ x 12.5″ baking pan, and line it with parchment paper.
  2. In a large bowl, mix together the pumpkin, vanilla, maple syrup, and essential oils.
  3. Using a food processor, pulse the rolled oats a few times until they are coarsely chopped but still have lots of texture. Stir the oats into the pumpkin mixture.
  4. Place the walnuts and almonds in the food processor, and pulse until coarsely chopped.
  5. In a medium-sized bowl, mix the chopped nuts with the chocolate chips, sunflower seeds, pepita seeds, chia seeds, sea salt, and pumpkin pie spice.
  6. Dump the nut mixture into the pumpkin mixture, and stir until well combined.
  7. Spoon the mixture onto the prepared baking dish, and press it down evenly across the baking dish until smooth and compacted.
  8. Bake for 25–35 minutes, or until firm and lightly golden colored along the edges.
  9. Let cool for 10 minutes in the pan, and then lift the parchment paper with the granola bar slab out of the pan, and place it on a cooling rack to cool completely.
  10. Once the granola bar slab has cooled, slice it into bars, and enjoy!
  11. Store any remaining bars in a bag or air-tight container in the fridge or freezer.

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