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Pumpkin Seed Granola Bars

These yummy Pumpkin Granola Bars will be a super hit with both you and your kiddos! Perfect for an after school snack!
Prep Time15 mins
Total Time15 mins
Course: snack bar
Servings: 30 bars
Author: Sarah De la Cruz


  • 1 1/2 c rolled oats
  • 1 c pumpkin seeds
  • 1/2 c shredded coconut
  • 1/2 c dried cranberries
  • 2 T hemp hearts
  • 2 T sesame seeds
  • 3/4 c seed/nut butter
  • 1/2 c coconut oil
  • 20 ounces about 18 pitted dried medjool dates


  • Line an 8x8" pan in each direction with parchment paper, like a cross, leaving a few inches overhanging each side. Set aside.
  • Place dates, coconut oil, and seed/nut/soy butter into the food processor. Blend until the dates are broken down and the mixture is creamy (you will still have a few chunks of date skins—this is fine!).
  • In a separate bowl mix the rolled oats, pumpkin seeds, shredded coconut, dried cranberries, hemp hearts, and sesame seeds. Pour about half to 2/3 of the mix into the food processor and run until the mixture sticks together well when pinched. Add the remainder of the dry ingredients to the food processor. Pulse a few more times until all of the dry ingredients are incorporated into the "dough."
  • Pour out the dough into the prepared pan. Press the mixture into the pan, spreading it as evenly as possible. You can use the bottom of a flat cup to flatten it as much as possible, or your fingers. Set the pan in the fridge and allow the bars to firm up for an hour or two before cutting. I like to store these in the fridge to keep them nice and firm—they get more crumbly as they come to room temperature.