October 22, 2011

Pumpkin Chickpea Granola Bars

I feel like pumpkin season is practically over already, yet I've only posted one pumpkin recipe so far on my blog! So before it's too late, here's one more pumpkin treat that I made recently...

This is actually just an adaptation of my Chickpea Granola Bars that I posted earlier - since I loved them so much, I thought it would be fun to try a more seasonal version.  So I changed up the original recipe by replacing the peanut butter with canned pumpkin puree. I also added some pumpkin pie spice, pumpkin seeds, pumpkin granola, and used maple syrup instead of agave.

I wasn't sure whether all of the changes would work, but luckily the granola bars turned out great! The pumpkin flavour wasn't that strong, but all of the other ingredients came together to make a tasty and healthy Fall snack! These were a bit more fragile than the original version since they didn't have the peanut butter to help hold them together, but as long as you keep them refrigerated, they should hold up fine. I bet they would also be good crumbled up and eaten as a topping for yogurt or oatmeal!

Pumpkin Chickpea Granola Bars
Adapted from these Chickpea Granola Bars

1/2 tbsp ground flax
2 tbsp warm water
1 cup + 2 tbsp canned chickpeas, rinsed and drained
1/2 tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
Pinch of salt
1/4 cup canned pumpkin puree
2 tbsp pure maple syrup
1.5 tbsp melted coconut oil
1/2 cup  rolled oats + 1/4 cup granola (or ¾ cup oats) - I used this pumpkin spice granola
1/2 cup puffed rice cereal
1/4 cup dried cranberries and raisins (about 2 tbsp of each)
about 2 tbsp pumpkin seeds (pepitas)

Preheat oven to 375°FCombine the flax with water and set aside.

Combine the chickpeas with brown sugar and cinnamon in a baking dish. Bake for 8 minutes, stir, then bake 8 more minutes. Let cool and then mash until there are no whole chickpeas left.

In a large bowl, mix together the oats, granola, puffed rice, pumpkin seeds and dried fruit, with the pumpkin pie spice and pinch of salt. Then add in mashed chickpeas and stir together.

In a separate bowl, combine the pumpkin puree, maple syrup, and coconut oil. Then stir in the flax mixture.

Add wet ingredients to dry and stir to incorporate.

Pour mixture into a greased 8 x 8 pan (Mine filled about 2/3 of the pan). Press down firmly with a rubber spatula. 

Refrigerate for at least 2 hours before cutting. Store in the fridge or freezer.

Makes 6 bars.

This recipe is being shared at Wellness Weekends hosted by Diet, Dessert and Dogs.


  1. So cute - I love the ribbons! And they sound good too :)

  2. These sound like such a healthy, delicious treat! And your photos are just stunning. Thanks so much for submitting the recipe to Wellness Weekend this week! :)

  3. These look awesome! And trust me, pumpkin season isn't over yet. We're just getting started! :)

  4. Thanks Nat, Ricki and Janet! I'm glad that people are still interested in pumpkin recipes!



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