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Pumpkin Spice Granola Bark with Dark Chocolate is a delicious and healthy snack! It is easy to make and loaded with tons of good for you ingredients. Enjoy it on its own as a snack or sprinkle some over yogurt or ice cream!
Ingredients for Pumpkin Spice Granola Bark with Dark Chocolate
- egg white
- brown sugar
- honey or maple syrup
- coconut oil
- oats (gluten-free if desired)
- roasted and salted pepitas
- ground flax seed
- chia seeds
- cinnamon, nutmeg and ginger (or pumpkin spice)
- salt
- chocolate chips (dairy-free if desired)
How to Make Granola Bark
Making granola bark is really simple! Start by preheating the oven to 325 degrees. Then, line a 9×13 pan with parchment paper. Next, in a medium sized mixing bowl whisk the egg white until frothy. Then, add in brown sugar, honey and coconut oil. Stir to combine well. Next, add in all remaining ingredients except for chocolate chips and the 1 tbsp of pepitas. Stir and make sure all oats are coated evenly.
Pour oat mixture into prepared 9×13 dish and spread into an even layer. Bake at 325 for about 30 minutes or until lightly golden brown. Remove from oven and let cool completely.
Once bark is completely cool, melt chocolate chips slowly in the microwave in 15 second intervals. Stir chocolate well in between each burst in the microwave. Once chocolate is completely melted, pour over granola bark and spread. It does not need to cover the whole thing. Before chocolate sets, sprinkle the remaining pepitas on top of melted chocolate.
Put pan into the refrigerator to let chocolate set. Once chocolate is hard, remove from refrigerator and take bark out of the pan using the parchment paper to lift it out. Use a knife to cut into whatever size chunks or pieces you would like.
Store granola bark in an air tight container at room temperature for 1-2 weeks. Be sure to keep away from heat or direct sunlight to keep the chocolate from melting.
Frequently Asked Questions
Yes! To make this recipe gluten-free be sure to use certified gluten-free oats and for dairy-free use a dairy-chocolate. Our favorite dairy-free chocolates are Enjoy Life or Hu brands.
Store the granola bark at room temperature in an air tight bag or container. Keep away from the heat or direct sunlight so the chocolate doesn’t melt.
Granola bark will last about 1-2 weeks as long as stored in an air tight container. It won’t go bad but it may end up stale after a couple weeks.
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Looking for more healthy snack recipes? Try our Dairy-Free Queso with Ground Chicken, Healthy Pumpkin Pie Energy Bites, Homemade Very Berry Spinach Applesauce {kid-approved}, Peanut Butter Chocolate Chip Cookie Dough Dessert Hummus, Chickpea and Black Eyed Peas Salsa, Homemade Salsa Verde with Pineapple, Healthy Peanut Butter Banana Acai Bowl, Small Batch 20 Minute Air Fryer Snack Mix and Raspberry Chocolate Chip Baked Oatmeal Muffins.
Pumpkin Spice Granola Bark with Dark Chocolate
Pumpkin Spice Granola Bark with Dark Chocolate is a delicious and healthy snack! It is easy to make and loaded with tons of good for you ingredients. Enjoy it on its own as a snack or sprinkle some over yogurt or ice cream!
Ingredients
- 1 egg white
- 1/4 cup brown sugar
- 1/4 cup honey or maple syrup
- 3 tbsp coconut oil
- 2 cups old-fashioned oats (gluten-free if desired)
- 2/3 cups and 1 tbsp pepitas, roasted and salted
- 1/4 cup ground flax seed
- 1/4 cup chia seeds
- 3/4 tsp cinnamon** (see notes)
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- pinch salt
- 1/2 cup chocolate chips (dairy-free if desired)
Instructions
- Preheat the oven to 325 degrees.
- Line a 9x13 inch pan with parchment paper.
- In a medium sized mixing bowl whisk the egg white until frothy.
- Add in brown sugar, honey and coconut oil to the egg white. Stir to combine well.
- Add in all remaining ingredients except for chocolate chips and the 1 tbsp of pepitas. Stir and make sure all oats are coated evenly.
- Pour oat mixture into prepared 9x13 dish and spread into an even layer.
- Bake at 325 for about 30 minutes or until lightly golden brown. Remove from oven and let cool completely.
- Once bark is completely cool, melt chocolate chips slowly in the microwave in 15 second intervals. Stir chocolate well in between each burst in the microwave.
- Pour melted chocolate over granola bark and spread. It does not need to cover the whole thing.
- Before chocolate sets, sprinkle the remaining pepitas on top of melted chocolate.
- Put pan into the refrigerator to let chocolate set.
- Once chocolate is hard, remove from refrigerator and take bark out of the pan using the parchment paper to lift it out. Use a knife to cut into whatever size chunks or pieces you would like.
Notes
Store granola bark in an air tight container at room temperature for 1-2 weeks. Be sure to keep away from heat or direct sunlight to keep the chocolate from melting.
**1 tsp of pumpkin spice seasoning can be used in place of cinnamon, nutmeg and ginger.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 32mgCarbohydrates: 41gFiber: 6gSugar: 22gProtein: 5g