While flying back from the East Coast earlier this fall, my itinerary included a short layover in Washington, D.C. at the Dulles International Airport. According to my plane tickets, I had about an hour between when I landed and when my next flight left, which I felt relieved to see. “Enough time to run to the restroom and grab lunch!” I thought to myself.
With the women’s bathroom right across from my first gate, I immediately checked that off my list before turning to a set of TV screens displaying departures times and gates. They proclaimed my second flight took off from Gate D26, so I glanced behind me to double check what gate my fellow passengers were still streaming out of.
Gate C24.
“Okay, well, it can’t be too far…” I mentally told myself. “I’ll just grab a salad or something from one of the food stands on my way over!”
I quickly started walking to the next terminal, watching as the C Gate numbers slowly decreased and keeping an eye on the overhead signs directing travelers to the various baggage claims and terminals. I checked the clock every so often, seeing the minutes tick by as I barely made any progress…
Dulles International Airport is massive.
By the time I reached the intersection of Terminal C and Terminal D, I barely had 10 minutes until my flight started boarding… And of course, Terminal D started with Gate D1. And I needed Gate D26.
I turned on my turbo jets, not quite running but definitely power walking as fast as I possibly could without looking like a complete crazy lady. I completely gave up on any sort of food—I really didn’t want to miss my flight back to California!
Finally, after what almost felt like a true gym session, I reached Gate D26 right as the attendants called up Boarding Group Three. After swiping my ticket and finding my seat on the plane, I breathed a huge sight of relief… I made it! But as I started to peel off my long scarf and heavy winter jacket (I was dressed for chilly, rainy Vermont—not airport sprints!), I realized something else.
I never bought food, and none of the options for purchasing on board included anything remotely healthy.
I would’ve given just about anything to have some of these Healthy Pumpkin Chocolate Chip Granola Bar Bites in my carry-on to snack on right then! Made with no butter, oil, refined flour or sugar, they’re much more wholesome than the chips and candy offered in the airplane’s snack boxes… And they’re only 34 calories each!
So let’s go over how to make these healthy pumpkin chocolate chip granola bar bites!
You’ll actually start with a combination of old-fashioned oats and crisp brown rice cereal (I use this kind!). Yes, I know… Rice cereal? In granola bar bites?? But hear me out!
The rice cereal helps these healthy pumpkin chocolate chip granola bar bites hold together better, and it adds a nice texture contrast to the hearty oats. It also helps keep these granola bar bites low calorie! (If you look at the labels of many store-bought granola bars, they actually include rice cereal too!)
Next, you’ll mix in lots of spices: cinnamon, allspice, nutmeg, cloves, and ginger. These are the spices commonly found in jars of pumpkin spice (short for “pumpkin pie spice”—aka the spices used to make pumpkin pie!). However, I prefer to make my own blend from the individual spices because it’s cheaper and I keep those jars in my pantry already.
Although many traditional recipes call for oil or melted butter, these healthy pumpkin chocolate chip granola bar bites require neither—and that really helps keep them low calorie as well! You’ll use something else to bind the ingredients together…
Egg whites! Yes, I know egg whites sound just as odd as rice cereal for granola bars… But they do such a great job at holding together the other ingredients, and they add a protein boost to your healthy pumpkin chocolate chip granola bar bites too!
Hint: You do NOT end up with bits of egg in your granola bar bites—I promise! Think about when you use an egg in your favorite recipe for chocolate chip cookies. You don’t end up with bits of cooked egg in your cookies, right? Same thing here!
Of course, you definitely need pumpkin purée to make these healthy pumpkin chocolate chip granola bar bites, too! Skip the cans of pumpkin pie mix. Those contained added spices and refined granulated sugar, which we’re avoiding in this healthy recipe!
Instead, you’ll sweeten your healthy pumpkin chocolate chip granola bar bites with pure maple syrup. It should be the kind that comes directly from maple trees. Make sure the only ingredient on the label is “maple syrup!” It’s generally sold in this glass bottles or squat plastic jugs (like this!) at the grocery store.
And now for my favorite part… The mini chocolate chips! I highly recommend using mini chocolate chips because regular sized chocolate chips are too big and will cause your granola bar bites to fall apart. If you only have regular sized chocolate chips, then chop them up with a knife first before mixing them into the bowl!
Time for a fun and healthy fall snack! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy pumpkin chocolate chip granola bar bites!
| Healthy Pumpkin Chocolate Chip Granola Bar Bites | | Print |
- 1 ½ cups (45g) crisp brown rice cereal
- 1 cup (100g) old-fashioned oats (measured like this and gluten-free if necessary)
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 2 large egg whites, room temperature
- ¼ cup (61g) pumpkin purée, room temperature (not pumpkin pie mix!)
- 3 tbsp (45mL) pure maple syrup
- ½ tsp salt
- 2 ½ tbsp (35g) miniature chocolate chips, divided
- Preheat the oven to 300°F, and coat an 8”-square pan with nonstick cooking spray.
- In a medium bowl, stir together the rice cereal, oats, cinnamon, allspice, nutmeg, cloves, and ginger. In a separate bowl, whisk the egg whites. Stir in the pumpkin, maple syrup, and salt, mixing until thoroughly combined. Stir in the rice cereal mixture. Gently fold in 2 tablespoons of miniature chocolate chips.
- Gently press the mixture into the prepared pan using a spatula, and gently press the remaining chocolate chips into the top. Bake at 300°F for 12-15 minutes or until the center feels firm to the touch. Cool completely to room temperature in the pan before slicing into squares.
Instant oats may be substituted for the old-fashioned oats. Do not substitute steel-cut oats.
If you prefer, 2 teaspoons of store-bought pumpkin spice may be substituted for the cinnamon, allspice, nutmeg, cloves, and ginger.
Remember to measure the oats correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too many oats will dry out the granola bar bites, and the ingredients won’t fully incorporate. If this happens to you, then add 1-2 tablespoons of milk (any type will work!) until all of the ingredients can be fully incorporated.
Honey or agave may be substituted for the pure maple syrup.
I do not recommend substituting regular-sized chocolate chips. Their bigger size causes the granola bar bites to fall apart. If you only have regular-sized chocolate chips, then chop them with a knife first!
{gluten-free, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Double Chocolate Granola Bar Bites
♡ Healthy Chocolate Chip Granola Bar Bites
♡ Healthy Apple Pie Granola Bar Bites
♡ Healthy Carrot Cake Granola Bar Bites
♡ …and all of Amy’s healthy pumpkin recipes!
Oh no! I’m sorry you didn’t have these on the plane 🙁
Me too! I definitely learned my lesson! 😉
Hi , i just recently discover your website and i am fascinated with your healthy recipes. i noticed you love pumpkin i in the other hand love sweet potatoes, can i use sweet potatoes puree in this recipe instead pumpkin?
thank you for the creativity in you r recipes.
I really appreciate your interest in my recipes Noemi! I actually haven’t tried that substitution, so I’m not personally sure. However, if you’ve been able to make that substitution in other similar recipes, then it should probably work fine here too! 🙂 I’d love to hear what you think if you try these granola bar bites!
I like the sound of these, they would be an ideal breakfast if you’re in a hurry or a mid-morning snack. They look great too.
Thank you so much! 🙂
Hello, Amy, I am sorry about your missing the opportunity to find some lunch before your flight. That is Not Fun and the flight must have felt endless. I learned to keep a protein bar in my handbag at all times. I love these granola bar bites. The blend and amount of the various warm spices compliments the pumpkin and chocolate chips perfectly. One problem, however.. I ate 4 of them when I cut them up to package!! Thank you, Amy. 🙂
I’m so glad you loved these granola bar bites Susan! I may or may not have had the same problem after photographing them and while putting them on a plate to share with neighbors… 😉 Thanks for sharing your protein bar tip too!
What you think of substituting mashed banana for the pumpkin?
I think it should work! I’d love to hear what you think if you try that with this recipe Ana! 🙂
These were delicious! They made a perfect after-work or pre-workout snack! Can’t wait to make them again!
I’m so glad you loved these granola bar bites Grace! That really means a lot to me that you’d want to make them again. That’s the best kind of compliment — thank you for sharing that with me! 🙂
Can I add protein powder?
Do you think you could use apple sauce instead of egg whites. My cousin is dairy free.
I really appreciate your interest in my recipe, Mary! There’s no dairy in this recipe, so I’m not quite sure I understand what you mean. Is your cousin on an egg-free diet instead?
She can not eat eggs . She gluten-free dairy free no eggs. So do you think apple sauce work work for egg whites?
Thanks for clarifying, Mary! I haven’t tried using applesauce as an egg substitute in this particular recipe, so I’m not personally sure and don’t want to lead you astray.
However, someone in my family has an egg allergy, and Ener-G is my favorite egg substitute. It’s is a flavorless, shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, and I think it should work in this this one too! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white (and you’ll need an additional ½ tablespoon of dairy-free butter or coconut oil for each egg yolk, although that doesn’t apply to this particular recipe!).
I also think some readers have used flax “eggs” to make my granola bar bite recipes with decent success, if you’d like to try that instead.
I’d love to hear what you think of these granola bar bites if you end up making them!