Pumpkin Cranberry Chocolate Chip Granola Breakfast Bars

Gluten, dairy, & nut-free! These bars are also a great source of fibre & low in sugar!

I used to LOVE when my mom made granola bars as a kid. They are the perfect addition to any school or work lunch & also make for a great breakfast on the go if you are low on time!

These bars are also a great source of fibre, which will help you stay fuller for longer & help power you through your days. They have pumpkin, cinnamon & cranberries, so all the fall flavours you could want!

Don’t like cranberries? No worries! These bars are really versatile so get creative. I left some of my recommended subs below!

I used only 3 tbsp of maple syrup to sweeten these bars so they are pretty low in sugar & not overly sweet. For a lower sugar bar, you could use my favourite sugar-free sweetener Lakanto. You can use code LAUSHEALTHYLIFE for a discount at the checkout as well.

Since these bars aren’t too sweet, you can sweeten them up a bit more by drizzling them with my sugar-free glaze (used for my pumpkin cinnamon rolls) which you can find the recipe for on this post. OR you could top them with my sugar-free cream cheese icing, vegan ‘cream cheese’ icing or my sugar-free caramel sauce! Any of these would spice up these bars but they are also great on their own as well!

Print Recipe

Pumpkin Cranberry Chocolate Chip Granola Breakfast Bars

Gluten, dairy, & nut-free! These bars are also a great source of fibre & low in sugar!

Servings

Ingredients

• 1/4 cup Coconut oil softened
• 1/4 cup Coconut butter melted
• 1+1/2 cup gluten-free oats I used Bob’s Red Mill
• 1/2 cup ground flaxseed
• 1/4 tsp Pink salt
• 1 tsp Vanilla extract
• 1 tsp Cinnamon
• 1 tsp pumpkin pie spice
• 1/2 cup pumpkin puree
• 2 Eggs
• 3-4 tbsp Maple Syrup sub Lakanto golden for lower sugar
• 1/2 cup gluten-free flour (I used Bob’s Red Mill gluten-free baking flour but you could also try cassava or your desired flour of choice)
• 1 cup frozen cranberries feel free to sub this for diced apples or dried fruit of choice. Note* that if you use dried fruit this will increase the sugar content
• 1/2 cup Dark chocolate chips I used Lily’s stevia-sweetened chocolate chips

Servings Ingredients 1/4 cup Coconut oil softened 1/4 cup Coconut butter melted 1+1/2 cup gluten-free oats I used Bob’s Red Mill 1/2 cup ground flaxseed 1/4 tsp Pink salt 1 tsp Vanilla extract 1 tsp Cinnamon 1 tsp pumpkin pie spice 1/2 cup pumpkin puree 2 Eggs 3-4 tbsp Maple Syrup sub Lakanto golden for lower sugar 1/2 cup gluten-free flour (I used Bob’s Red Mill gluten-free baking flour but you could also try cassava or your desired flour of choice) 1 cup frozen cranberries feel free to sub this for diced apples or dried fruit of choice. Note* that if you use dried fruit this will increase the sugar content 1/2 cup Dark chocolate chips I used Lily’s stevia-sweetened chocolate chips

Instructions

1. Pre-heat the oven to 350 degrees F.
2. In a large mixing bowl add the coconut oil & butter with the oats, flax, salt, vanilla & spices.
3. Mix in the other ingredients until well incorporated.
4. Line a square or rectangular baking dish/pan with parchment paper & bake in the oven for around 30 minutes. The top will be slightly browned when done. Do not over-bake or these bars will not be as soft.
5. Let cool slightly, slice into bars & enjoy!
6. Note*: you can top them with my sugar-free glaze, cream cheese icing, vegan cream cheese icing or sugar-free caramel sauce (all linked above)! They are delicious on their own or with these optional toppings!