Granola bark is my new favorite thing! This pumpkin-spiced granola bark is perfect for snacking or breakfast — eat it in large shards or crumble it over fruit, yogurt, or smoothies. It’s super crunchy and delicious.
Say hello to my new obsession: granola bark!
This granola bark is crisp and crunchy, packed with oats, seeds, and nuts. It’s great straight from the bag, stirred into yogurt or milk, or sprinkled over fruit. And yes — it’s pumpkin spiced, which makes it feel like a cozy treat.
I’ve always loved granola and now I make large batches at home. It’s an easy way to use up leftover nuts and seeds and to tailor flavors to whatever I’m craving. The kids even enjoy helping.
I first discovered granola bark at a coffee shop while on a trip to northern Michigan. The coconut-and-chocolate version I bought was irresistible — the crunch and flavor hooked me right away. After finishing that bag I was determined to make it at home.
Granola bark sits somewhere between a granola bar and loose granola: crunchy, portable, and easy to break into clusters. I love that you can eat big shards on the go or crumble pieces over a bowl of yogurt or a smoothie. That versatility is what sold me.
The version I make most often is simple and uses pantry staples. Mix the dry ingredients, stir in a warm sweetened mixture that binds everything together, press it onto a baking sheet, and bake until deeply golden and crisp. Let it cool and break it into the size pieces you prefer.
Keeping the granola in bark form means you can control how large or small the clusters are — perfect for cereal, yogurt, snacking, or packing in a bag for the road.
This recipe is very forgiving and customizable. Add dried fruit, swap spices, toss in coconut, or switch up the nuts. If you’d rather skip pumpkin spice, try cinnamon and ginger, or add chopped cherries, walnuts, or pecans.
You can’t go wrong!
Granola Bark
Pumpkin Granola Bark
Ingredients
- 3 cups old fashioned rolled oats
- 1 1/4 cups unsweetened shredded coconut
- 1 cup whole almonds, chopped
- 1/2 cup almond flour
- 1/2 cup pepitas
- 1/4 cup ground flaxseed
- 1/4 cup chia seeds
- 1/4 cup hemp hearts
- 1/2 cup maple syrup
- 1/2 cup brown or coconut sugar
- 1/4 cup water
- 3 teaspoons vanilla extract
- 3 teaspoons pumpkin spice
- 1 teaspoon kosher salt
- 1/3 cup avocado, canola or vegetable oil
- 1 large egg white, whisked until frothy
Instructions
- Preheat the oven to 325°F (160°C). Line a 13×18 inch baking sheet with parchment paper.
- In a large bowl, stir together the oats, coconut, chopped almonds, pepitas, almond flour, ground flaxseed, chia seeds, and hemp hearts.
- In a saucepan, combine the maple syrup, sugar, and water. Bring to a simmer and whisk until the sugar dissolves. Remove from heat and whisk in the vanilla, pumpkin spice, and salt. Whisk in the oil and the frothy egg white until combined. Let cool 5–10 minutes.
- Pour the cooled liquid into the dry ingredients and stir thoroughly, making sure all oats, seeds, and nuts are evenly coated.
- Press the mixture into the prepared pan in one even layer. Use another baking sheet to press it tightly if needed.
- Bake 40–45 minutes, rotating the pan once, until the granola is deeply golden and crisp. Let cool completely before breaking into shards or clusters.
Notes
Recipe slightly adapted from Tartine. This granola bark is very adaptable — swap nuts, seeds, or spices to suit your taste. Add dried fruit after baking if you like it chewy or mix in chocolate after it cools for a sweeter treat.
Making this on repeat — I love it.