These Halloween granola bars are chewy, chocolaty, and decorated with just enough spooky detail to make kids grin. You’ll press everything into one pan—no oven required. I lean on rolled oats for texture, pumpkin spice for October vibes, and a sunflower seed butter + maple syrup “binder” that sets up firm in the fridge. I’ve made these for school parties and neighborhood potlucks; they slice clean, travel well, and disappear fast.
At a Glance
- Servings: 16 bars
- Prep Time: 15 minutes
- Cook Time: 0 minutes (5 minutes stovetop warming)
- Total Time: 1 hour (includes chilling)
- Difficulty: Easy
- Estimated Cost: $10–$14 (US)
Table of Contents
Ingredients
- Rolled oats (old-fashioned), 3 cups (270 g)
- Raw sunflower seeds or pumpkin seeds (pepitas), ½ cup (60 g)
- Dried cranberries or chopped dried apricots, ½ cup (70 g)
- Mini dairy-free chocolate chips, ⅓ cup (55 g)
- Chia seeds (optional, for binding), 1 tbsp (10 g)
- Ground pumpkin pie spice, 1½ tsp
- Fine sea salt, ¼ tsp
Binder
- Sunflower seed butter (stirred until smooth), ¾ cup (180 g)
- Swap: peanut butter or almond butter (see notes)
- Pure maple syrup, ½ cup (120 ml)
- Honey, 2 tbsp (30 ml) (or use more maple for vegan)
- Pumpkin purée (not pie filling), ¼ cup (60 g)
- Vanilla extract, 1 tsp
Decor
- Dark chocolate chips for drizzle, ½ cup (85 g)
- Halloween sprinkles or dye-free mini candies, 2–3 tbsp
- Candy eyes (optional), 12–16 pieces
Swaps & Notes (diet-friendly)
| Need | Use This | Notes |
|---|---|---|
| Nut-free (classroom-safe) | Sunflower seed butter | Default recipe uses this. Avoid peanut products if school restricts nuts. |
| Peanut butter flavor | Peanut butter (creamy) | Same amount; bars will set slightly firmer. |
| Gluten-free | Certified GF oats | Verify candy/sprinkles are GF. |
| Dairy-free | Dairy-free chocolate chips | Many brands melt and set well. |
| Vegan | Maple syrup only (no honey) | Use vegan candies/sprinkles. |
| Lower sugar | Cut mini chips to ¼ cup; add ¼ cup chopped nuts/seeds | Keeps texture while reducing sweetness. |
| No artificial dyes | Use dye-free chocolate gems or extra dried fruit | Still looks festive. |
Quick US↔Metric (common measures)
- 1 cup oats ≈ 90 g
- ½ cup seeds ≈ 60 g
- ½ cup maple syrup ≈ 120 ml
Step-by-Step Instructions
- Toast the dry mix (optional but flavorful): In a dry skillet over medium heat, toast oats and seeds for 3–4 minutes, stirring until fragrant. Transfer to a large bowl; stir in dried fruit, mini chips, chia, spice, and salt.
- Warm the binder: In a small saucepan over low heat, whisk sunflower seed butter, maple syrup, honey, pumpkin purée, and vanilla until smooth and glossy, 2–3 minutes. Do not simmer.
- Combine: Pour the warm binder over the oat mixture. Use a spatula to fold until every flake is coated and no dry pockets remain (about 1–2 minutes).
- Press & chill: Line an 8×8-inch pan with parchment (overhang for lifting). Scrape mixture in. Lay a second sheet of parchment on top and press very firmly—really compact the mix into corners. Chill 35–45 minutes until set.
- Decorate & cut: Melt dark chocolate (microwave 20–30 sec bursts, stirring). Drizzle over slab; add sprinkles/candy eyes. Chill 10 minutes to set. Lift out and cut into 16 bars with a sharp knife.
Pro Tips & Variations
- Compact like you mean it: Firm pressing is the #1 key to bars that don’t crumble. Use the bottom of a measuring cup over parchment to compress evenly.
- Warm binder, not hot: Overheating can split oils. Gentle warmth gives a silky coat that sets firm.
- Room-temp service: Bars hold 2–3 hours on a party table without melting if chocolate drizzle is set.
- Pumpkin patch bars: Add ¼ cup pumpkin seeds and ¼ cup orange-dyed coconut (or dye-free orange fruit bits) for extra color.
- Monster mash-in: Fold in crushed pretzels (½ cup) for salty crunch; for gluten-free, use GF pretzels.
- Protein boost: Add 2 tbsp unflavored or vanilla plant protein; if mixture gets dry, splash in 1–2 tsp maple.
Serving Suggestions
- Halloween snack board: Pair bars with apple slices, clementine “pumpkins” (celery stems), and popcorn.
- Lunchbox treat: Wrap individually in parchment; add a spooky sticker.
- Party favor: Slip one bar into a compostable treat bag; tie with orange ribbon.
Storage & Reheating
| Storage Method | How Long | Notes |
|---|---|---|
| Room Temp (cool, dry) | 1 day | Best for party service. Keep covered. |
| Refrigerated | 5–7 days | Store in airtight container, parchment between layers. |
| Frozen | Up to 2 months | Wrap individually; thaw 20–30 minutes before serving. |
| Re-setting chocolate | 5–10 minutes in fridge | If drizzle softens during transport, a short chill fixes it. |
Food safety: Keep out of direct sun or warm cars. If using peanut products, label clearly for allergies.
Troubleshooting
- Bars crumble when cut: Mixture wasn’t compacted enough or too dry. Next time, press harder; add 1–2 tsp extra maple while mixing.
- Greasy surface: Binder overheated; warm gently and whisk until smooth.
- Too sweet: Reduce mini chips and dried fruit by 2 tbsp each; add extra seeds.
FAQs
Q1: Can I make these Halloween granola bars a day ahead?
A1: Yes. Chill, drizzle, and cut; store covered in the fridge. Decor stays crisp up to 48 hours.
Q2: Do I have to add candy eyes and sprinkles?
A2: No. They’re optional. Try dye-free gems, extra dried fruit, or just the chocolate drizzle.
Q3: Can I bake them instead?
A3: Not necessary, but you can press into a lined pan and bake at 325°F (165°C) for 10–12 minutes to lightly set; cool fully before cutting.
Q4: What oats work best?
A4: Rolled (old-fashioned) oats. Avoid instant oats (too powdery) and steel-cut (too hard).
Q5: How do I make them fully nut- and peanut-free for school?
A5: Use sunflower seed butter (as written), check that chocolate and candies are certified nut/peanut-free, and label accordingly.
Nutrition (per serving)
Calories: ~220; Protein: 5 g; Carbs: 26 g; Fat: 11 g