Pumpkin Granola Bark.
Granola bark is my new favorite thing! This pumpkin spiced granola bark is perfect for snacking or breakfast, you can eat it in big shards or crumble it over fruit, yogurt or smoothies. It’s super crunchy and delicious!
Say hello to my new obsession: granola bark!
Gosh. This is delicious. This granola bark is super crisp and crunchy, filled with oats and seeds and nuts. It can be eaten as is, crumbled into yogurt or milk or even sprinkled on fruit. I LOVE IT.
Also, this one is pumpkin spiced. So there is that!
I love granola, I always have. These days, I enjoy making it at home because I can prep a big batch for the week. I can use up leftover nuts and seeds in the pantry or personalize it to the flavors that I’m feeling at the moment. The kids love to help with it.
However, granola bark was new to me!
This past summer when we took our trip to northern Michigan, I ran into a coffee shop to get a latte for the road trip home. I saw a bag of granola bark on the counter – it was coconut flavored AND covered in chocolate (um, yes) – and I grabbed it. It was by this brand and I have since fallen absolutely in LOVE.
I just couldn’t resist the flavors. The crunch! Coconut and chocolate are two of my favorite things, and in snacky granola shards? I was sold.
I snacked on it a bit on the way home and then the next few days until we finished the bag. It was amazing – super crunchy. I was intrigued and dying to make it at home.
And I love it so much because the bark is a mix between a granola bar and a crumbly granola. I love how portable the granola pieces are right out of the bag, how crunchy they are and how they taste like a treat. At the same time, I can break the bark apart and crumble it into a bowl of yogurt or milk.
THAT was the key for me. Variety!
So, this is the granola bark base I’ve been making for the last few months. It’s an easy one that uses up a ton of the ingredients in your pantry. You mix them all together and press them into a baking sheet. Then bake for a good long while until deeply golden and crunchy.
This is why I love the bark so much: keeping it in bark form allows you to break it into whatever kind of clusters or clumps you want! Whether it’s for cereal, yogurt, snacking – anything. Or you can just take shards of granola with you and eat it on the go.
Another reason I love it, which is basically a no-brainer when it comes to granola, is that you can use any flavors or spices you like. Add dried fruit, add in different spices or coconut or anything. It’s very customizable and forgiving. If you don’t like the pumpkin spice, use cinnamon and ginger. Add in a handful of dried cherries or walnuts or pecans.
You can’t go wrong!
Pumpkin Granola Bark
- 3 cups old fashioned rolled oats
- 1 ¼ unsweetened shredded coconut
- 1 cup whole almonds, chopped
- ½ cup almond flour
- ½ cup pepitas
- ¼ cup ground flaxseed
- ¼ cup chia seeds
- ¼ cup hemp hearts
- ½ cup maple syrup
- ½ cup brown or coconut sugar
- ¼ cup water
- 3 teaspoons vanilla extract
- 3 teaspoons pumpkin spice
- 1 teaspoon kosher salt
- ⅓ cup avocado, canola or vegetable oil
- 1 large egg white, whisked until frothy
- Preheat the oven to 325 degrees F. Line a 13x18 inch baking sheet with parchment paper.
- In a large bowl, stir together the oats, coconut, almonds, pepitas, almond flour, flaxseed, chia seeds and hemp hearts.
- Combine the maple syrup, sugar and water together in a saucepan. Bring to a simmer and whisk until the sugar has dissolved. Remove the pan from the heat and whisk in the vanilla extract, pumpkin spice and salt. Whisk in the oil and egg white until combined. Let cool for 5 to 10 minutes.
- Once cool, pour the mixture into the dry ingredients. Stir to combine and make sure all of the oats, seeds and nuts are evenly mixed with the liquid.
- Press the mixture into the pan, making sure it’s in one even layer. You can use another baking sheet to press down on the granola to make sure it’s packed tightly into the sheet.
- Bake for 40 to 45 minutes, rotating the pan once during cook time, until the granola is deeply golden and brown.
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I appreciate you so much!
Making on repeat! Love it.
16 Comments on “Pumpkin Granola Bark.”
I’m definitely making this! We’re not coconut fans though. How do you think it would be without the coconut?
Same! Normally I would feel okay about leaving it out, but 1.5 cups is a lot. I wonder what we could replace it with?
i am 99% sure you can replace it with a mixture of nuts and seeds! as long as you compensate for that extra cup-ish, and the nuts are chopped pretty fine. maybe walnuts, brazil nuts, cashews?! :)
Same comment as the previous person (about the coconut). Thanks!
Where’s the chocolate?
I have never or wanted to make Granola, but you have convinced me.
Let’s see how long it lasts. Ha,ha,ha!😀
The almonds and coconut are just screaming chocolate…..I wonder why?
i have a version coming with chocolate in the new year!! :)
I can’t wait! Thanks!
I can only find sweetened coconut. Should I cut back on the maple syrup to compensate?
so the issue is that you really need the maple syrup to also act as a binder for the granola. i think it would actually be good – this is not overly sweet. if you like sweet granola, sweetened coconut would be amazing in this. if you prefer to keep it less sweet, i think maybe i’d only do half the amount of coconut and replace the rest with chopped nuts.
Thanks! I’m also using a pre-mixed version of the chia seeds/ground flaxeed/hemp hearts so it’s going to be an experiment. I figure I can always add extra nuts/seeds to make it come together if needed. We’ll see how it works out. I’m sure either way it will be delicious! :)
Haha granola bark is much better branding than home made nature valley bars..
but that’s essentially what this is, ya? Looks amazing!
Thank you for this recipe! Like all of your recipes it is fantastic and turned out exactly as you said it would!
Mm, love the idea of this as a bark. You can’t buy “pumpkin spice” in Australia, so I think I’ll have to try a mix of cinnamon, nutmeg and cardamom and try it! Thanks so much for the inspo!
Can’t have the egg white… any ideas for a sub….? Thx!
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Love it so much! Thank you. I’m looking forward to the addition of chocolate coming up.