I made you Pumpkin Pie Oatmeal Bars. Oh, where do I begin, except to tell you that Noah ate half the batch in one day (he recommends them with a drizzle of maple syrup on top).
The crust for this recipe is a spin on my Almond Date Bars – flaky, studded with oats, and a bit salty to contrast the sweet pumpkin topping. My biggest victory for this recipe is that the whole recipe has less than a half cup of sugar, and the topping is almost entirely pumpkin – so having a sweet treat at the end of the day feels right.
- 1 cup rolled oats
- 1 cup whole wheat flour
- ¼ teaspoon salt
- ⅛ cup packed brown sugar
- ½ cup room temperature butter
- 14.5 ounce can pumpkin puree
- ¼ cup packed brown sugar
- 2 eggs
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- Preheat the oven to 350 degrees.
- In a bowl, combine rolled oats, whole wheat flour, salt, brown sugar, and butter, using your hands to incorporate the butter.
- Line an 8x8 or 9x9 pan with parchment paper and press the crust mixture firmly into the bottom, trying to make it somewhat flat.
- Prebake the crust for 5 minutes.
- In a bowl, combine pumpkin puree, brown sugar, eggs, and spices. Remove the prebaked crust from the oven and smooth the pumpkin mixture on top.
- Bake the pumpkin bars for 30-35 minutes, until a knife poked into the center comes out clean.
- Let cool completely and refrigerate for a few hours before slicing into 16 small bars.
I recommend trying out these bars for a get together or for your Thanksgiving table. I promise you won’t miss the evaporated milk, extra sugar, or super buttery crust. I love seeing when readers recreate my recipes, so be sure to tag #uprootfromoregon if you make this for friends or family, or email me a picture!
Look out for a Portugal recap coming this Friday and an India one the next – I can’t hold out on vacation pictures any longer.