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!

Servings |
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- 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
Ingredients
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- Pre-heat the oven to 350 degrees F.
- In a large mixing bowl add the coconut oil & butter with the oats, flax, salt, vanilla & spices.
- Mix in the other ingredients until well incorporated.
- 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.
- Let cool slightly, slice into bars & enjoy!
- 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!
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