Pumpkin Spice Granola Bark Recipe

This pumpkin spice granola bark is a delicious treat for Fall! It’s portable, sweet, and filled with whole grain goodness.

It’s been a long time since I made a sweet treat at home. Dessert just isn’t at the top of my list of things to cook or bake these days. I’m trying hard to manage my blood sugar and hopefully take off the few pounds I put on when we moved across the country. So dessert has been pretty far from my mind.

A canning jar sits filled with this Pumpkin Spice Granola Bark. The lid is off so you can see the bark inside the jar from the top as well as the sides.

But… I have a 12-year-old boy who has a 22-year-old sweet tooth, and while I work hard to make sure he doesn’t get too much, sometimes, you just have to give in. So I made this for him while he was at school and he was a happy kid when he got home. We both were because I wasn’t going to make all this and not have a couple of bites myself. I’m human, after all. And since it was all clean eating and healthy ingredients, I didn’t mind the treat one bit.

Looking from the top down into a canning jar filled with this Pumpkin Spice Granola Bark.

About The Ingredients

Rolled oats – not the quick-cook kind.

Chia seeds

Raw cashews – finely chopped. They must be raw. Roasted cashews will overcook or burn in the oven.

Maple syrup – Use the real stuff to keep this healthy.

Coconut sugar – You can use any brown sweetener you prefer, but coconut sugar works best.

Salt – I used pink Himalayan salt, but use whatever you normally cook or bake with.

Pumpkin pie spice – Purchase one that has no added sugar, or make your own with this recipe.

Large egg – This is best used at room temperature, but it’s not critical.

How To Make Granola Bark

Making granola bark is a simple process. You combine the dry ingredients in one bowl, the wet ingredients (which you heat) in another bowl, and then combine them. The only exception is the egg, which gets mixed in with the dry ingredients before the wet ingredients are added. The egg provides nice crispiness along with enough oil/fat from the yolk to give good coverage. If done right, this bark should be nice and crisp.

You can use a larger pan and spread this out thinner for thinner bark. Just don’t go less than between about a ¼ inch and a ½ inch. Otherwise, it won’t stick together well. Mine was a generous ½ inch when done.

A stack of thisPumpkin Spice Granola Bark sits on a cutting board with the baking pan sitting behind it.

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A canning jar sits filled with this Pumpkin Spice Granola Bark. The lid is off so you can see the bark inside the jar from the top as well as the sides.

Pumpkin Spice Granola Bark

A delicious treat for Fall!
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Course: Appetizer, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 1 batch
Calories: 2568kcal


  • 2 cups rolled oats (not the quick-cook kind)
  • ½ cup chia seeds
  • 1 cup raw cashews (finely chopped)
  • ½ cup maple syrup
  • ½ cup coconut sugar
  • ¼ tsp. salt
  • 1 tbsp. pumpkin pie spice (see recipe link above to make your own)
  • 1 large egg


  • Preheat oven to 325 F. and line a quart-size baking sheet with parchment paper.
    Combine the oats, chia seeds and cashews in a large mixing bowl and set aside.
    Step one of this Pumpkin Spice Granola Bark Recipe puts all the oats, chia and cashews together in a mixing bowl.
  • In a small pot, combine the maple syrup, coconut sugar, salt and pumpkin pie spice. Bring the sugar mixture to a boil, whisking often, then immediately remove from heat, whisking vigorously. Allow the sugar mixture to cool to room temperature.
    Step 2 of this Pumpkin Spice Granola Bark Recipe is to combine the syrup and sugar and bring to a boil. Then remove from heat.
  • Crack your egg into the bowl of oats.
    Step three is to add the egg to the dry ingredients.
  • Mix everything extra well so the ingredients are well coated in the egg.
    Step 4 is to mix everything together.
  • Once the sugar mixture has cooled, pour it into the oats.
    Step 5 is to add the sugar to the oats.
  • Mix well to combine.
    Step 6 is to stir well to combine.
  • Pour the oats onto a parchment lined cookie sheet.
    Step 7 is to transfer the oats to a parchment-lined baking pan.
  • Flatten the surface of the oats and compress them slightly as you do.
    Step eight is to flatten out the surface and compress the oats as much as possible.
  • Bake for about 50 minutes, remove from oven and cool fully. You can put it in the fridge for about an hour after it's cooled to a tolerable heat, if it still feels soft. Once fully hardened, break it into pieces
    Step nine is to bake it, cool it and break it into pieaces.
  • Once fully hardened, crack the granola bark into pieces and enjoy.
    An open jar filled with pumpkin spice granola bark.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Also note that the data is for the ENTIRE batch. This particular recipe is very hard to give data per serving because none of the pieces will break into equal servings. So you’ll have to estimate based on how many pieces you break it into.


Serving: 1batch | Calories: 2568kcal | Carbohydrates: 373g | Protein: 67g | Fat: 101g | Saturated Fat: 17g | Cholesterol: 211mg | Sodium: 776mg | Potassium: 2322mg | Fiber: 52g | Sugar: 159g | Vitamin A: 306IU | Vitamin C: 5mg | Calcium: 976mg | Iron: 26mg

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