There is nothing better than curling up with a cozy latte and a pumpkin-filled snack on a crisp fall day, and when it comes to pumpkin-filled snacks, Trader Joe’s takes the cake. But what if we could make the same Trader Joe’s treats that we know and love, at home, with better-for-you ingredients? That’s right, my Copycat Trader Joe’s Pumpkin Granola Bark is a riff off of one of their new fall treats, but is made with rolled oats, a medley of seeds, and a creamy dairy-free chocolate coating for a treat that is perfect for those cozy fall days!

A tray of the pumpkin granola bark, sitting on a sheet of parchment paper with a knife next to it

Friends, what is your favorite thing about the fall? Is it the changing leaves, the pumpkin patch trips with your kids, or getting festive for Halloween? For me, the number-one thing that I look forward to every fall is the release of all of the pumpkin items at Trader Joe’s.

Trader Joe’s reigns supreme when it comes to all things pumpkin. From their pumpkin butter to pumpkin gnocchi, there are so many fun and festive pumpkin items, this time of year. But one of my new favorite items from Trader Joe’s is their new pumpkin granola bark.

This bark is made from hearty rolled oats and seeds, creamy pumpkin purée, and is topped with a rich chocolate coating and toasty pumpkin seeds. But, let’s be honest: like most Trader Joe’s products, it’s not exactly made with the healthiest ingredients. In addition, one tiny bag is going to cost you about $5. Considering I could easily eat an entire bag in one sitting, it isn’t exactly the most cost-friendly treat.

Which is why I decided to recreate this recipe with a better-for-you twist. It’s made with whole foods, has a lower sugar content, is gluten-free, AND you can make a large tray of this bark for less than the cost of one bag, with enough ingredients left over to make even more. What could be better than that?

I love eating this bark as a snack, or as a quick breakfast treat alongside my Apple Crisp Cold Brew Latte for the perfect festive breakfast. It’s perfect for grabbing and taking on-the-go, so you can have a taste of fall in a matter of seconds!

All of the ingredients needed to make this pumpkin granola bark, laid out on a baking sheet on a countertop — To make this bark, you will need rolled oats, chia seeds, flax seeds, brown sugar, pumpkin purée, pumpkin pie spice, maple syrup, coconut oil, vanilla extract, chocolate chips, and pumpkin seeds.

A bowl, filled with all of the granola ingredients, sitting on a countertop — To make this bark, you will need rolled oats, chia seeds, flax seeds, brown sugar, pumpkin purée, pumpkin pie spice, maple syrup, coconut oil, vanilla extract, chocolate chips, and pumpkin seeds.

What You Need to Make This Better-For-You Trader Joe’s Copycat

Rolled Oats: The key to any good granola recipe is rolled oats. If you’re gluten-free, make sure to use gluten-free oats!
Chia Seeds: Chia seeds are loaded with heart-healthy Omega-3’s and healthy fats, making them a true plant-based superfood!
Flax Seeds: Make sure to use ground flax seeds in this recipe, as whole flax seeds will be a little tough on your teeth.
Brown Sugar or Coconut Sugar: Both brown sugar and coconut sugar work equally as well, in this recipe. If you want to keep it refined sugar-free, you can opt for coconut sugar. Otherwise, regular brown sugar works just as well!
Pumpkin Purée: To give this granola its pumpkin flavor, we’ll be using pumpkin purée. Cans of pumpkin purée are abundant this time of year, so I always like to keep a good stockpile of them in my pantry!

A baking sheet, lined with parchment paper, with a spoon actively spreading the granola out across it — Next, line a baking sheet with parchment paper and spread the granola out across it. Use a spoon to spread the granola out in an even layer.

Pumpkin Pie Spice: Pumpkin pie spice adds more of the toasty, warm, pumpkin-y flavor that makes this recipe perfect for the fall! And if you don’t have pumpkin pie spice on hand, you can always make your own!
Maple Syrup: In addition to the brown sugar, maple syrup adds the perfect amount of sweetness to this granola!
Coconut Oil: A little coconut oil acts as a binder and ensures that this granola stays together.
Vanilla Extract: Vanilla extract is essential for any good granola recipe, and this recipe is no exception!
Chocolate Chips: : Pick your favorite chocolate chips and add them into this recipe! My absolute favorite chocolate chips are by Hu Kitchen, and you can use code KALEJUNKIE to get 15% off your order!
Pumpkin Seeds: I love sprinkling pumpkin seeds across the top of this granola for a crunchy and delicious topping.

A tray of the pumpkin granola bark, with the chocolate layer actively being spread out across the granola — Next, bake the granola at 325 F for 24 minutes. Then, allow the granola to cool before melting the chocolate chips and coconut oil together and spreading it out across the top of the granola bark. Top with pumpkin seeds, if desired.

How to Make This Simple & Easy Pumpkin Granola

To make this granola, start by preheating your oven to 325 F and line a baking sheet with parchment paper. Then, set it aside. Next, add all of the granola ingredients to a large bowl and mix until they’re fully combined. Once they’re mixed together, transfer the granola mixture to the lined baking sheet and use a spatula to spread the granola out into an even layer. You may want to spray the spatula lightly with coconut oil to ensure that the granola doesn’t stick to it. You’ll want to ensure that the granola is packed tight enough that you’ll be able to break it apart into clusters, once it’s done.

Bake the granola bark for 24 minutes, being sure to rotate the tray at the 12 minute mark so that the entire granola cooks evenly. Once the granola is finished cooking, remove it from the oven and allow it to cool completely. This is super important!

A close-up image of chunks of the pumpkin granola bark, sitting on a piece of parchment paper with a knife on the edge — Finally, place the tray with the bark into the freezer for 20 minutes, until the chocolate sets. Once the chocolate has set, remove the tray from the freezer, break the granola into pieces, and enjoy!

While the granola is melting, prepare the chocolate topping. Add the chocolate chips and coconut oil to a small bowl and microwave them together in 2-3, 30 second increments, until the chocolate is fully melted. Be sure to stir the chocolate in-between each increment, so that the chocolate and coconut oil are fully incorporated. You can also do this on the stove, if you prefer, by using the double-boiler method.

Once the granola is fully cool, pour the melted chocolate on top and use a knife or rubber spatula to spread the chocolate out evenly across the top of the granola. Then, sprinkle pumpkin seeds across the top of the chocolate layer. Finally, place the granola into the freezer for 20 minutes, until the chocolate sets. Once the chocolate has fully set, remove the tray from the freezer, break the granola into pieces, and enjoy! Store any leftover granola in an airtight container, in the refrigerator, for up to one week or in the freezer for up to two months.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.