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Raw Manuka Honey 850+ MGO - 250g
Our 850 MGO Raw Manuka Honey is independently lab verified by a 3rd party, New Zealand government-approved lab and the most potent in our collec...
View full detailsNaturally Sweet Halloween Recipes: Easy Treats Made with Manuka Honey
Halloween doesn’t have to mean an overload of processed sugars and artificial ingredients (spooky!). If you’re hosting a party, baking with the kids or just looking for better-for-you treats, these recipes deliver without the spooky ingredients. Each one uses real Manuka honey as a natural sweetener and comes together quickly, perfect for busy fall days.
1. Halloween Pumpkin Healthier Candy Bars
Why you’ll love them: Rachel Mansfield’s gluten‑ and dairy‑free Pumpkin Bars taste like the nostalgic gooey caramel cookie-based chocolate candy bar you know and love, with a pumpkin‑spice upgrade. The bars have three layers; an almond‑flour shortbread crust, a creamy pumpkin caramel layer sweetened with Manuka, and a dark‑chocolate topping. They’re naturally sweetened and freezer‑friendly.
Recipe: Head over to Rachel's page to see the full recipe and make sure you’re following @rachlmansfield to get access!
2. Pumpkin Spice Pecan Streusel Baked Oatmeal
Why you’ll love it: Taavi Moore's baked oatmeal is the perfect fall breakfast. The recipe is rich in fiber and gets its sweetness and added wellness benefits from Wedderspoon Manuka honey, not refined sugar. A pumpkin spice pecan‑oat crumble adds crunch and seasonal flavor.
Ingredients:
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½ cup pumpkin puree
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2 cups non-dairy milk
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2 tbsp Wedderspoon Manuka honey
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1 tsp vanilla extract
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2 ½ cups old-fashioned rolled oats
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½ tsp baking powder
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1 ½ tsp pumpkin spice
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¼ tsp salt
Pecan Oat Streusel
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½ cup whole pecans
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⅓ cup old-fashioned rolled oats
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1 tbsp all-purpose flour
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½ tsp ground cinnamon
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4 tbsp melted coconut oil
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2 tbsp Wedderspoon Manuka honey
Directions
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Preheat oven to 350F. Grease an 8×8 baking dish.
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In a small food processor, pulse together pecans, oats, flour, and cinnamon until it resembles a coarse meal. Blend in coconut oil and honey.
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In a large mixing bowl, whisk together pumpkin puree, non-dairy milk, honey, and vanilla. Add oats, baking powder, pumpkin spice, and salt. Pour mixture into a prepared baking dish. Top oats with streusel.
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Bake for 25-30 minutes until the top is golden brown, and oatmeal is firm and no longer jiggles.
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Let cool for 5 minutes before cutting into nine even portions. Drizzle extra Manuka honey on top for added sweetness.
3. Apple Crisp Bars
Why you’ll love them: Organically Addison’s Apple Crisp Bars combine the best parts of apple crisp and apple pie. They feature three layers — a buttery shortbread crust, a gooey cinnamon‑apple filling and a crumbly oat topping. The bars are nut‑free and gluten‑free and are perfect for serving at your next gathering.
Ingredients
Shortbread Crust
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10 tbsp cold butter
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⅓ cup packed light brown sugar
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⅓ cup granulated sugar
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1 tsp vanilla extract
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1 ¼ cups gluten free 1 to 1 flour, or all-purpose flour
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pinch cinnamon
Apple Filling
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3 red apples, peeled, cored and sliced
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1 Granny smith apple, peeled, cored and sliced
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2 tbsp granulated sugar
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1 tsp cinnamon
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1 tbsp lemon juice
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1 tsp tapioca flour, or cornstarch
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3 tbsp water
Crumble Topping
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½ cup gluten free old-fashioned oats, or regular
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⅜ cup gluten free 1 to 1 flour, or all-purpose flour
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½ cup packed light brown sugar
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pinch cinnamon
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¼ cup cold butter, sliced into small cubes
Instructions
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Preheat oven to 375 degrees Fahrenheit. Line an 8 by 8-inch pan with parchment paper.
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First, make the crumble topping. Add all crumble topping ingredients to a mixing bowl. Use your hands, a pastry cutter or fork to incorporate butter into mixture. Mix until a crumbly mixture forms. Place bowl in fridge.
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Next, make the shortbread crust. Add cold butter, brown sugar and granulated sugar to a stand mixer bowl. Beat until no clumps of butter remain.
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Add in vanilla extract, flour and cinnamon to bowl. Stir until combined. Place dough into lined pan. Press into an even layer.
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Bake shortbread crust for 15 minutes. Then remove from oven.
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While shortbread crust bakes, make apple filling. Peel and core apples. Slice into ¼ inch thin slices.
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Add all apple filling ingredients to a skillet over low heat. Stir gently to combine and stir occasionally for 5 minutes or until apples have softened. If needed, add more water to the skillet to prevent burning.
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Once shortbread crust has finished baking, pour apple filling on top. Spread into an even layer. Then, top apples with crumble topping.
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Bake for 35 to 36 minutes. Remove pan from oven. Allow to cool completely before slicing and serving.
Bringing It All Together
These easy, honey‑sweet recipes offer a festive way to celebrate fall without drowning in sugar, artificial ingredients and all that spooky stuff. They’re proof that real Manuka honey can transform classic treats into wholesome, satisfying desserts. Whether you’re layering pumpkin bars, baking a cozy breakfast or slicing apple crisp bars, these recipes deliver all the seasonal flavors you need.
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