Pumpkin Granola Breakfast Bars


  • Preheat oven to 350ºF. Using a 15 x 10” baking pan, grease sides and bottom, and line with parchment paper.

  • In a large bowl, mix together all dry ingredients. In another bowl, whisk the wet ingredients together. Add the wet mixture to the dry mixture, stir well to combine. In another bowl, mix all the crumble topping ingredients together.

  • Pour batter onto the baking sheet, spread out evenly. Evenly sprinkle the top with the crumble mixture. Bake for 40 minutes or until edges start to become golden; do not over-bake. Cool completely in the pan before removing; up to one hour. Then, remove from the pan to a cutting board and cut into 24 bars. Does not require refrigeration. Best eaten within 3-5 days or freeze up to one month.

These pumpkin granola bars are a great, quick breakfast on the go. They make a great mid-morning or afternoon snack.


10 MIN


40 MIN





3 cups Jordans Cereal (or choose your favourite granola cereal)
½ cup oat flour
1 teaspoon Fleischmann’s® Baking Powder
¼ cup ground flaxseed
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/3 cup sugar
1/2 cup Mazola® Canola Oil
1/2 cup Beehive® OR Crown® Golden Syrup
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs, room temperature
1 teaspoon vanilla extract

Crumble Topping

¾ cup large flake oats
1/3 cup brown sugar
¼ cup melted butter
3 tablespoons oat flour
1 teaspoon ground cinnamon